Related references
Note: Only part of the references are listed.Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds
M. N. Larroque et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions
Ying Su et al.
FOOD MICROBIOLOGY (2020)
Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry
Nubia Grijalva-Vallejos et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Aroma-active compounds, sensory profile, and phenolic composition of Fondillon
Hanan Issa-Issa et al.
FOOD CHEMISTRY (2020)
Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak
Jarkko Nikulin et al.
BEVERAGES (2020)
Sourdough derived strains of Saccharomyces cerevisiae and their potential for farmhouse ale brewing
Martina Catallo et al.
JOURNAL OF THE INSTITUTE OF BREWING (2020)
Genomic content of a novel yeast species Hanseniaspora gamundiae sp. nov. from fungal stromata (Cyttaria) associated with a unique fermented beverage in Andean Patagonia, Argentina
Neza Cadez et al.
PLOS ONE (2019)
Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers
Francisco A. Cubillos et al.
YEAST (2019)
The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters
Angel Benito et al.
FERMENTATION-BASEL (2019)
Cachaca yeast strains: alternative starters to produce beer and bioethanol
Thalita Macedo Araujo et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2018)
Bioflavoring by non-conventional yeasts in sequential beer fermentations
Sylvester Holt et al.
FOOD MICROBIOLOGY (2018)
Primary souring: A novel bacteria-free method for sour beer production
Kara Osburn et al.
FOOD MICROBIOLOGY (2018)
Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
Javier Ruiz et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages
Alicia Gutierrez et al.
JOURNAL OF THE INSTITUTE OF BREWING (2018)
Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer
Konstantin Bellut et al.
FERMENTATION-BASEL (2018)
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines-A Review
Valentina Martin et al.
FERMENTATION-BASEL (2018)
Production of the Sicilian distillate Spiritu re fascitrari from honey by-products: An interesting source of yeast diversity
Raimondo Gaglio et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Performance of non-conventional yeasts in co-culture with brewers' yeast for steering ethanol and aroma production
Irma M. H. van Rijswijck et al.
MICROBIAL BIOTECHNOLOGY (2017)
The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
Cristian Varela
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content
Laura Canonico et al.
FOOD MICROBIOLOGY (2016)
Microbial diversity and metabolite composition of Belgian red-brown acidic ales
Isabel Snauwaert et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Influence of yeast strain, priming solution and temperature on beer bottle conditioning
Ombretta Marconi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model
Maximilian Michel et al.
YEAST (2016)
An innovative method to produce green table olives based on pied de cuve technology
Alessandra Martorana et al.
FOOD MICROBIOLOGY (2015)
Screening of new strains of Saccharomycodes ludwigii and Zygosaccharomyces rouxii to produce low-alcohol beer
Giovanni De Francesco et al.
JOURNAL OF THE INSTITUTE OF BREWING (2015)
Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale
Antonella Marongiu et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2015)
Yeast: the soul of beer's aroma-a review of flavour-active esters and higher alcohols produced by the brewing yeast
Eduardo J. Pires et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2014)
Yeasts vectored by migratory birds collected in the Mediterranean island of Ustica and description of Phaffomyces usticensis f.a. sp nov., a new species related to the cactus ecoclade
Nicola Francesca et al.
FEMS YEAST RESEARCH (2014)
Cultivable microorganisms associated with honeys of different geographical and botanical origin
Milko Sinacori et al.
FOOD MICROBIOLOGY (2014)
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains
Rosanna Tofalo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Hanseniaspora nectarophila sp nov., a yeast species isolated from ephemeral flowers
Neza Cadez et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2014)
Growth Rates Made Easy
Barry G. Hall et al.
MOLECULAR BIOLOGY AND EVOLUTION (2014)
The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer
Freek Spitaels et al.
PLOS ONE (2014)
Biotechnology of non-Saccharomyces yeasts-the ascomycetes
Eric A. Johnson
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2013)
Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)
Gustavo Cordero-Bueso et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Metabolomic by 1H NMR Spectroscopy Differentiates Fiano Di Avellino White Wines Obtained with Different Yeast Strains
Pierluigi Mazzei et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine
Ciro Sannino et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2013)
Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines
Ramon Gonzalez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Effect of co-fermentation with Saccharomyces cerevisiae and Torulaspora delbrueckii or Metschnikowia pulcherrima on the aroma and sensory properties of mango wine
Varakumar Sadineni et al.
ANNALS OF MICROBIOLOGY (2012)
Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies
Marianne Barquet et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2012)
Brewhouse-Resident Microbiota Are Responsible for Multi-Stage Fermentation of American Coolship Ale
Nicholas A. Bokulich et al.
PLOS ONE (2012)
Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking
Maurizio Ciani et al.
ANNALS OF MICROBIOLOGY (2011)
Temperature Adaptation Markedly Determines Evolution within the Genus Saccharomyces
Z. Salvado et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
NMR spectroscopy evaluation of direct relationship between soils and molecular composition of red wines from Aglianico grapes
Pierluigi Mazzei et al.
ANALYTICA CHIMICA ACTA (2010)
Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma
Maria Eugenia Rodriguez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Indigenous yeast communities in the environment of Rovello bianco grape variety and their use in commercial white wine fermentation
Nicola Francesca et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2010)
Three new species of bipolar budding yeasts of the genus Hanseniaspora and its anamorph Kloeckera isolated in Thailand
Sasitorn Jindamorakot et al.
FEMS YEAST RESEARCH (2009)
Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages
Patricia Lappe-Oliveras et al.
FEMS YEAST RESEARCH (2008)
Flavour instability of pale lager beers: Determination of analytical markers in relation to sensory ageing
Sofie Malfliet et al.
JOURNAL OF THE INSTITUTE OF BREWING (2008)
Selection and preliminary characterization of β-glycosidases producer Patagonian wild yeasts
Maria Eugenia Rodriguez et al.
ENZYME AND MICROBIAL TECHNOLOGY (2007)
Supervised pattern recognition in food analysis
Luis A. Berrueta et al.
JOURNAL OF CHROMATOGRAPHY A (2007)
Optimization of a rapid method for studying the cellular location of beta-glucosidase activity in wine yeasts
MA Villena et al.
JOURNAL OF APPLIED MICROBIOLOGY (2005)
Study of beta-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity
G Fia et al.
JOURNAL OF APPLIED MICROBIOLOGY (2005)
Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin
A Capece et al.
JOURNAL OF APPLIED MICROBIOLOGY (2005)
Analysis of aldehydes in beer using solid-phase microextraction with on-fiber derivatization and gas chromatography/mass spectrometry
P Vesely et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Optimisation of interdelta analysis for Saccharomyces cerevisiae strain characterisation
JL Legras et al.
FEMS MICROBIOLOGY LETTERS (2003)
Share Paper
