Sequential inoculation of flocculent Torulaspora delbrueckii with Saccharomyces cerevisiae increases color density of Pinot Noir wines

Yeast Strains and Wort Color as Factors Affecting Effects of the Ethanol Fermentation Process

(2022) Justyna Paszkot et al.   MOLECULES

Analysis of phenolics in New Zealand Pinot noir wines using UV-visible spectroscopy and chemometrics

(2022) Cannon Giglio et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

(2021) Javier Vicente et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

(2021) Aitor Balmaseda et al.   Foods

Impact of microoxygenation on Pinot noir wines with different initial phenolic content

(2021) Yi Yang et al.   OENO One

Identification of flocculant wine yeast strains with improved filtration-related phenotypes through application of high-throughput sedimentation rate assays

(2020) Cristian Varela et al.   Scientific Reports

Influence of Select Non-Saccharomyces Yeast on Hanseniaspora uvarum Growth during Prefermentation Cold Maceration

(2020) Jared Johnson et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption

(2020) Jelena Topić Božič et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines

(2019) Rocío Escribano-Viana et al.   Frontiers in Microbiology

Comparison of the anthocyanins composition of five wine-making grape cultivars cultivated in the Wujiaqu area of Xinjiang, China

(2019) Ke Zhang et al.   OENO One

Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome

(2019) Clément Petitgonnet et al.   FOOD MICROBIOLOGY

Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions

(2019) Ying Su et al.   FOOD MICROBIOLOGY

Use of non- Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

(2018) Kai Chen et al.   FOOD MICROBIOLOGY

Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines

(2018) L. Federico Casassa et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine

(2018) Tiziana Nardi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts

(2018) Y. Paola Maturano et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods

(2016) M.R. González-Centeno et al.   FOOD CHEMISTRY

Colour as a driver of Pinot noir wine quality judgments: An investigation involving French and New Zealand wine professionals

(2016) Dominique Valentin et al.   FOOD QUALITY AND PREFERENCE

Non-SaccharomycesandSaccharomycesstrains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines

(2016) Karina Medina et al.   YEAST

Chitin and chitosan as natural flocculants for beer clarification

(2015) Fatma Gassara et al.   JOURNAL OF FOOD ENGINEERING

Co-Flocculation of Yeast Species, a New Mechanism to Govern Population Dynamics in Microbial Ecosystems

(2015) Debra Rossouw et al.   PLoS One

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

Yeast Effects on Pinot noir Wine Phenolics, Color, and Tannin Composition

(2013) Anna L. Carew et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanins and Their Variation in Red Wines II. Anthocyanin Derived Pigments and Their Color Evolution

(2012) Fei He et al.   MOLECULES

Anthocyanin composition of Vranec, Cabernet Sauvignon, Merlot and Pinot Noir grapes as indicator of their varietal differentiation

(2011) Maja Dimitrovska et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria

(2011) A. Wells et al.   LETTERS IN APPLIED MICROBIOLOGY

Pyranoanthocyanin Dimers: A New Family of Turquoise Blue Anthocyanin-Derived Pigments Found in Port Wine

(2010) Joana Oliveira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimized fermentation of grape juice by laboratory strains ofSaccharomyces cerevisiae

(2009) Michael J. Harsch et al.   FEMS YEAST RESEARCH

Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines

(2009) Giuseppina Paola Parpinello et al.   FOOD RESEARCH INTERNATIONAL

Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry

(2009) Philippe Renault et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation

(2009) Jordi Tronchoni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY