Effects of Crude β-Glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the Flavor Complexity and Characteristics of Wines

Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

(2020) Maria Tufariello et al.   Microorganisms

Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae

(2019) Wen-Ke Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking

(2018) Wei-Xuan Sun et al.   FOOD CHEMISTRY

Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces / Saccharomyces yeasts

(2018) Rocío Escribano-Viana et al.   FOOD RESEARCH INTERNATIONAL

Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile

(2018) Bo-Qin Zhang et al.   Frontiers in Microbiology

Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines

(2017) Alexandre Pons et al.   FOOD CHEMISTRY

Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard

(2017) Xing-jie Wang et al.   FOOD CHEMISTRY

Aroma Precursors in Grapes and Wine: Flavor Release during Wine Production and Consumption

(2017) Mango Parker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Volatile profile of Greek dried white figs (Ficus carica L.) and investigation of the role of β -damascenone in aroma formation in fig liquors

(2017) Maria Palassarou et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement

(2017) Decao Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Different Non-Saccharomyces Yeast Species Stimulate Nutrient Consumption in S. cerevisiae Mixed Cultures

(2017) Jose A. Curiel et al.   Frontiers in Microbiology

TdKT, a new killer toxin produced by Torulaspora delbrueckii effective against wine spoilage yeasts

(2016) María Leticia Villalba et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Potential of Glycosidase from Non-SaccharomycesIsolates for Enhancement of Wine Aroma

(2016) Kai Hu et al.   JOURNAL OF FOOD SCIENCE

A novel extracellular glycosidase activity fromRhodotorula mucilaginosa: its application potential in wine aroma enhancement

(2016) K. Hu et al.   LETTERS IN APPLIED MICROBIOLOGY

Yeast: the soul of beer’s aroma—a review of flavour-active esters and higher alcohols produced by the brewing yeast

(2014) Eduardo J. Pires et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

(2014) Ignacio Belda et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Characterization of novel killer toxins secreted by wine-related non-Saccharomyces yeasts and their action on Brettanomyces spp.

(2014) Ngwekazi N. Mehlomakulu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

(2013) A. L. Robinson et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Modulating the Formation of Meili Wine Aroma by Prefermentative Freezing Process

(2013) Chuan-Tao Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Quality and Aromatic Sensory Descriptors (Mainly Fresh and Dry Fruit Character) of Spanish Red Wines can be Predicted from their Aroma-Active Chemical Composition

(2011) Felipe San-Juan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

(2010) Imma Andorrà et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region

(2010) E. Gómez García-Carpintero et al.   FOOD RESEARCH INTERNATIONAL

Quantitative determination and characterisation of the main odourants of Mencía monovarietal red wines

(2009) R. Noguerol-Pato et al.   FOOD CHEMISTRY

Aroma development from non-floral grape precursors by wine lactic acid bacteria

(2009) P. Hernandez-Orte et al.   FOOD RESEARCH INTERNATIONAL