Screening for new brewing yeasts in the non-Saccharomycessector withTorulaspora delbrueckiias model

Stability profile of flavour-active ester compounds in ale and lager beer during storage

(2016) Hiralal Lettisha et al.   AFRICAN JOURNAL OF BIOTECHNOLOGY

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

Differential transcribed yeast genes involved in flavour formation and its associated amino acid metabolism during brewery fermentation

(2014) Susanne Procopio et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Guaiacol and 4-Methylphenol as Specific Markers of Torrefied Malts. Fate of Volatile Phenols in Special Beers through Aging

(2014) Caroline Scholtes et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An alternative, arginase-independent pathway for arginine metabolism inKluyveromyces lactisinvolves guanidinobutyrase as a key enzyme

(2014) G. Romagnoli et al.   MOLECULAR MICROBIOLOGY

Winemaking and Bioprocesses Strongly Shaped the Genetic Diversity of the Ubiquitous Yeast Torulaspora delbrueckii

(2014) Warren Albertin et al.   PLoS One

Engineering alcohol tolerance in yeast

(2014) F. H. Lam et al.   SCIENCE

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

(2013) Neil P. Jolly et al.   FEMS YEAST RESEARCH

Different Beers with Different Hops. Relevant Compounds for Their Aroma Characteristics

(2013) Takako Inui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Yeast metabolic engineering – Targeting sterol metabolism and terpenoid formation

(2013) Tamara Wriessnegger et al.   PROGRESS IN LIPID RESEARCH

Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

(2012) Kalliopi Rantsiou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

(2012) Michela Azzolini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Use of PCR-DHPLC (Polymerase Chain Reaction-Denaturing High Performance Liquid Chromatography) for the Rapid Differentiation of IndustrialSaccharomyces pastorianusandSaccharomyces cerevisiaeStrains

(2012) M. Hutzler et al.   JOURNAL OF THE INSTITUTE OF BREWING

The Contribution of Geraniol Metabolism to the Citrus Flavour of Beer: Synergy of Geraniol and β-Citronellol Under Coexistence with Excess Linalool

(2012) Kiyoshi Takoi et al.   JOURNAL OF THE INSTITUTE OF BREWING

Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale

(2012) Nicholas A. Bokulich et al.   PLoS One

Temperature Adaptation Markedly Determines Evolution within the GenusSaccharomyces

(2011) Z. Salvadó et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Function and regulation of yeast genes involved in higher alcohol and ester metabolism during beverage fermentation

(2011) S. Procopio et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Diversity of Candida zemplinina strains from grapes and Italian wines

(2011) Rosanna Tofalo et al.   FOOD MICROBIOLOGY

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

Contribution of monophenols to beer flavour based on flavour thresholds, interactions and recombination experiments

(2010) Femke L. Sterckx et al.   FOOD CHEMISTRY

Involvement of Vacuolar Sequestration and Active Transport in Tolerance of Saccharomyces cerevisiae to Hop Iso- -Acids

(2009) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The yeastSaccharomyces cerevisiae– the main character in beer brewing

(2008) Elizabeth J. Lodolo et al.   FEMS YEAST RESEARCH

Wine yeasts for the future

(2008) Graham H. Fleet   FEMS YEAST RESEARCH

Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking

(2008) Katharina Zott et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The development of varietal aroma from non-floral grapes by yeasts of different genera

(2007) P HERNANDEZORTE et al.   FOOD CHEMISTRY