Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation

Response-Surface Methods inR, Usingrsm

(2015) Russell V. Lenth   Journal of Statistical Software

Kinetic analysis and gas–liquid balances of the production of fermentative aromas during winemaking fermentations: Effect of assimilable nitrogen and temperature

(2014) J.R. Mouret et al.   FOOD RESEARCH INTERNATIONAL

Metabolic Responses of Saccharomyces cerevisiae to Valine and Ammonium Pulses during Four-Stage Continuous Wine Fermentations

(2013) T. Clement et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Online-Based Kinetic Analysis of Higher Alcohol and Ester Synthesis During Winemaking Fermentations

(2013) J. R. Mouret et al.   Food and Bioprocess Technology

Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced bySaccharomyces cerevisiaeyeast strains

(2013) Pilar Blanco et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sequential Use of Nitrogen Compounds by Saccharomyces cerevisiae during Wine Fermentation: a Model Based on Kinetic and Regulation Characteristics of Nitrogen Permeases

(2012) Lucie Crépin et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

A Dynamic Analysis of Higher Alcohol and Ester Release During Winemaking Fermentations

(2012) Sumallika Morakul et al.   Food and Bioprocess Technology

Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño

(2012) Mar Vilanova et al.   FOOD CHEMISTRY

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

(2012) C. Varela et al.   FOOD CHEMISTRY

Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

(2012) Axelle Cadière et al.   FOOD MICROBIOLOGY

The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation

(2012) Catarina Barbosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

(2011) Diego Torrea et al.   FOOD CHEMISTRY

Transcriptional Regulation and the Diversification of Metabolism in Wine Yeast Strains

(2011) Debra Rossouw et al.   GENETICS

Evolutionary engineered Saccharomyces cerevisiae wine yeast strains with increased in vivo flux through the pentose phosphate pathway

(2011) Axelle Cadière et al.   METABOLIC ENGINEERING

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

(2011) Carole Camarasa et al.   PLoS One

Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses

(2011) Sumallika Morakul et al.   PROCESS BIOCHEMISTRY

Volatile Composition and Sensory Properties of Shiraz Wines As Affected by Nitrogen Supplementation and Yeast Species: Rationalizing Nitrogen Modulation of Wine Aroma

(2010) Maurizio Ugliano et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Production of  fermentation aroma compounds bySaccharomyces cerevisiaewine yeasts: effects of yeast assimilable nitrogen on two model strains

(2008) Francisco M. Carrau et al.   FEMS YEAST RESEARCH

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

(2007) Teresa Garde-Cerdán et al.   LWT-FOOD SCIENCE AND TECHNOLOGY