Outlining the influence of non-conventional yeasts in wine ageing over lees

Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

(2016) Ángel Benito et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking

(2016) Ignacio Belda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques

(2015) L. Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

(2015) Santiago Benito et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

(2015) Rubén del Barrio-Galán et al.   FOOD CHEMISTRY

Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

(2015) Philippe Renault et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production

(2015) Ángel Benito et al.   MOLECULES

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

Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine

(2014) P. Domizio et al.   FOOD MICROBIOLOGY

Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae

(2014) Michela Azzolini et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

(2013) A. Contreras et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

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

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

Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy)

(2013) M. Martuscelli et al.   FOOD CHEMISTRY

Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae

(2013) K. Medina et al.   FOOD CHEMISTRY

Effect of Saccharomyces strains on the quality of red wines aged on lees

(2013) I. Loira et al.   FOOD CHEMISTRY

A simple method for total quantification of mannoprotein content in real wine samples

(2012) Manuel Quirós et al.   FOOD CHEMISTRY

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

(2012) Mirko Gobbi et al.   FOOD MICROBIOLOGY

Effect of commercial mannoproteins on wine colour and tannins stability

(2011) A. Rodrigues et al.   FOOD CHEMISTRY

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

(2010) Francesca Comitini et al.   FOOD MICROBIOLOGY

A Recombinant Saccharomyces cerevisiae Strain Overproducing Mannoproteins Stabilizes Wine against Protein Haze

(2008) D. Gonzalez-Ramos et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Occurrence of biogenic amines in wine: The role of grapes

(2008) V. Del Prete et al.   FOOD CHEMISTRY

New genera of yeasts for over-lees aging of red wine

(2008) F. Palomero et al.   FOOD CHEMISTRY

Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines

(2008) M. Victoria Moreno-Arribas et al.   FOOD MICROBIOLOGY

Biogenic amines in wines: Influence of oenological factors

(2007) Ana P. Marques et al.   FOOD CHEMISTRY