Related references
Note: Only part of the references are listed.Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach
Aitor Balmaseda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)
Homology analysis of 35 β-glucosidases in Oenococcus oeni and biochemical characterization of a novel β-glucosidase BGL0224
Jie Zhang et al.
FOOD CHEMISTRY (2021)
Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation
Aitor Balmaseda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology
Javier Vicente et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)
Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium
Aitor Balmaseda et al.
FOOD MICROBIOLOGY (2021)
Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine
Emma C. Snyder et al.
OENO ONE (2021)
Oenococcus oeni, a species born and moulded in wine: a critical review of the stress impacts of wine and the physiological responses
S. Bech-Terkilsen et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2020)
Mechanism analysis of combined acid-and-ethanol shock onOenococcus oeniusing RNA-Seq
Hongyu Zhao et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Effect of mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae on management of malolactic fermentation
Pasquale Russo et al.
FOOD RESEARCH INTERNATIONAL (2020)
Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation
Nuria Ferrando et al.
FOOD RESEARCH INTERNATIONAL (2020)
Flavor modification of dry red wine from Chinese spine grape by mixed fermentation with Pichia fermentans and S. cerevisiae
Cai-Lin Kong et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Impact of co-inoculation of Saccharomyces cerevisiae, Hanseniaspora uvarum and Oenococcus oeni autochthonous strains in controlled multi starter grape must fermentations
Vittorio Capozzi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Heterologous Expression of Argininosuccinate Synthase From Oenococcus oeni Enhances the Acid Resistance of Lactobacillus plantarum
Hongyu Zhao et al.
FRONTIERS IN MICROBIOLOGY (2019)
Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations
Vasileios Englezos et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine
Javier Ruiz et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria
Vasileios Englezos et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Measures to improve wine malolactic fermentation
Krista M. Sumby et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)
Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies
Heinrich Du Plessis et al.
FERMENTATION-BASEL (2019)
Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking
Wei-Xuan Sun et al.
FOOD CHEMISTRY (2018)
Directed evolution of Oenococcus oeni strains for more efficient malolactic fermentation in a multi-stressor wine environment
Jiao Jiang et al.
FOOD MICROBIOLOGY (2018)
Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae
Kai Hu et al.
FOOD RESEARCH INTERNATIONAL (2018)
Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines
Heinrich du Plessis et al.
FERMENTATION-BASEL (2017)
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine
Vasileios Englezos et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Impact of inhibitory peptides released by Saccharomyces cerevisiae BDX on the malolactic fermentation performed by Oenococcus oeni Vitilactic F
Ziad Rizk et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Simultaneous inoculation of yeasts and lactic acid bacteria: Effects on fermentation dynamics and chemical composition of Negroamaro wine
Mariana Tristezza et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
Santiago Benito et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Increase of fruity aroma during mixed T-delbrueckii/S-cerevisiae wine fermentation is linked to specific esters enhancement
Philippe Renault et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Adaptation of the Wine Bacterium Oenococcus oeni to Ethanol Stress: Role of the Small Heat Shock Protein Lo18 in Membrane Integrity
Magali Maitre et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine
P. Domizio et al.
FOOD MICROBIOLOGY (2014)
The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must
Debra Rossouw et al.
FOOD MICROBIOLOGY (2012)
Influence of inoculation time of an autochthonous selected malolactic bacterium on volatile and sensory profile of Tempranillo and Merlot wines
Pedro Miguel Izquierdo Canas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
Impact of Perceptive Interactions on Red Wine Fruity Aroma
Georgia Lytra et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Dynamics of Indigenous Lactic Acid Bacteria Populations in Wine Fermentations from La Rioja (Spain) During Three Vintages
Lucia Gonzalez-Arenzana et al.
MICROBIAL ECOLOGY (2012)
Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma
Caroline Knoll et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2012)
Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition
Caroline E. Abrahamse et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2012)
Influence of pH and ethanol on malolactic fermentation and volatile aroma compound composition in white wines
Caroline Knoll et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)
Yongsheng Tao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc
N. Anfang et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2009)
Metabolic engineering of malolactic wine yeast
John I. Husnik et al.
METABOLIC ENGINEERING (2006)
Yeast and bacterial modulation of wine aroma and flavour
JH Swiegers et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)
Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines
L Culleré et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
The 'buttery' attribute of wine-diacetyl-desirability, spoilage and beyond
EJ Bartowsky et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Saccharomyces cerevisiae -: Oenococcus oeni interactions in wine:: current knowledge and perspectives
H Alexandre et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
Share Paper
