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

Yeast populations associated with grapes during withering and their fate during alcoholic fermentation of high-sugar must

(2012) K. Rantsiou et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

(2012) Mohand Sadoudi et al.   FOOD MICROBIOLOGY

Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation

(2012) Karina Medina et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition

(2011) Simon A. Schmidt et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae

(2010) Paola Domizio et al.   ANNALS OF MICROBIOLOGY

Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae

(2010) Ildikó Magyar et al.   FOOD MICROBIOLOGY

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

(2010) Francesca Comitini et al.   FOOD MICROBIOLOGY

Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma

(2010) María Eugenia Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological approaches to lowering ethanol concentration in wine

(2010) Dariusz R. Kutyna et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds

(2009) C. VARELA et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must

(2009) Rosanna Tofalo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

(2008) F VIANA et al.   FOOD MICROBIOLOGY