Reduction of ethanol content in wine with an improved combination of yeast strains and process conditions

Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA

(2022) Marina Pérez-Gil et al.   MOLECULES

Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint

(2022) Jordi Tronchoni et al.   Journal of Fungi

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

(2021) Maria Tufariello et al.   MOLECULES

Truth in wine yeast

(2021) Ramon Gonzalez et al.   Microbial Biotechnology

Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions

(2021) Jordi Tronchoni et al.   FOOD MICROBIOLOGY

Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation

(2021) Ramon Gonzalez et al.   Biomolecules

Impacts of non‐ Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington state

(2020) Jesse J Aplin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition

(2019) Canonico et al.   Foods

Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions

(2019) Laura Canonico et al.   FOOD MICROBIOLOGY

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

(2018) Jordi Tronchoni et al.   FOOD MICROBIOLOGY

The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation

(2017) Javier Alonso-del-Real et al.   Frontiers in Microbiology

Usage of different aerobic non-Saccharomyces yeasts and experimental conditions as a tool for reducing the potential ethanol content in wines

(2016) Jessica Röcker et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration

(2016) Alda J. Rodrigues et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae

(2016) José Antonio Curiel et al.   Microbial Cell Factories

The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture

(2015) Pilar Morales et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Strategies for reducing alcohol concentration in wine

(2015) C. Varela et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

(2015) A. Contreras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Definitions and potential health benefits of the Mediterranean diet: views from experts around the world

(2014) Antonia Trichopoulou et al.   BMC Medicine

Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

(2014) Manuel Quirós et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines

(2012) Ramon Gonzalez et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenotypic Landscape of Saccharomyces cerevisiae during Wine Fermentation: Evidence for Origin-Dependent Metabolic Traits

(2011) Carole Camarasa et al.   PLoS One

Climate change associated effects on grape and wine quality and production

(2010) Ramón Mira de Orduña   FOOD RESEARCH INTERNATIONAL