4.7 Article

Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture

Pilar Morales et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)

Article Biotechnology & Applied Microbiology

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

A. Contreras et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)

Article Food Science & Technology

Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

M. Isabel Moenne et al.

FOOD AND BIOPROCESS TECHNOLOGY (2014)

Article Food Science & Technology

Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

Manuel Quiros et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Biotechnology & Applied Microbiology

Optimization of carbon and nitrogen medium components for biomass production using non-Saccharomyces wine yeasts

T. Schnierda et al.

LETTERS IN APPLIED MICROBIOLOGY (2014)

Article Biochemistry & Molecular Biology

Influence of Oxygen on Alcoholic Fermentation by a Wine Strain of Torulaspora delbrueckii: Kinetics and Carbon Mass Balance

Cedric Brandam et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2013)

Article Biotechnology & Applied Microbiology

Oxygen Response of the Wine Yeast Saccharomyces cerevisiae EC1118 Grown under Carbon-Sufficient, Nitrogen-Limited Enological Conditions

Felipe F. Aceituno et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)

Article Biotechnology & Applied Microbiology

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

Francesca Comitini et al.

FOOD MICROBIOLOGY (2011)

Article Food Science & Technology

Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations

Imma Andorra et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)

Review Biotechnology & Applied Microbiology

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking

Maurizio Ciani et al.

FEMS YEAST RESEARCH (2010)

Article Biotechnology & Applied Microbiology

The role of oxygen in yeast metabolism during high cell density brewery fermentations

P. J. Verbelen et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2009)

Article Biotechnology & Applied Microbiology

Low oxygen levels as a trigger for enhancement of respiratory metabolism in Saccharomyces cerevisiae

Eija Rintala et al.

BMC GENOMICS (2009)

Article Food Science & Technology

Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations

M Ciani et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Biotechnology & Applied Microbiology

Transcriptomic and proteomic approach for understanding the molecular basis of adaptation of Saccharomyces cerevisiae to wine fermentation

A Zuzuarregui et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)

Article Biotechnology & Applied Microbiology

The effect of decreasing oxygen feed rates on growth and metabolism of Torulaspora delbrueckii

L Hanl et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2005)