相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Formation of amino acid derivatives in white and red wines during fermentation: Effects of non- Saccharomyces yeasts and Oenococcus oeni
Cemile Yilmaz et al.
FOOD CHEMISTRY (2021)
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds
M. N. Larroque et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role
Carla Virdis et al.
FRONTIERS IN MICROBIOLOGY (2021)
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
Elliot Borren et al.
FOODS (2021)
Influence of Hanseniaspora uvarum AS27 on Chemical and Sensorial Characteristics of Aglianico Wine
Bruno Testa et al.
PROCESSES (2021)
Discovering the Influence of Microorganisms on Wine Color
Rosanna Tofalo et al.
FRONTIERS IN MICROBIOLOGY (2021)
Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles
Stephanie Rollero et al.
FOOD MICROBIOLOGY (2021)
Potential of non-Saccharomyces yeast for improving the aroma and sensory profile of Prokupac red wine
Ivana Karabegovic et al.
OENO ONE (2021)
Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation
Xiaolin Zhu et al.
FOODS (2021)
Fermentative Potential of Native Yeast Candida famata for Prokupac Grape Must Fermentation
Stojan Mancic et al.
AGRICULTURE-BASEL (2021)
Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains
Boqin Zhang et al.
FOOD BIOSCIENCE (2021)
Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia
Ana-Marija Jagatic Korenika et al.
FERMENTATION-BASEL (2021)
Rapid and Simple Method for Determination of Target Organic Acids in Wine Using HPLC-DAD Analysis
Violeta Ivanova-Petropulos et al.
FOOD ANALYTICAL METHODS (2020)
Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains
Pauline Seguinot et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations
Denisa Mateus et al.
FOODS (2020)
Indigenous yeasts: emerging trends and challenges in winemaking
Iliada K. Lappa et al.
CURRENT OPINION IN FOOD SCIENCE (2020)
A New Approach to the Reduction of Alcohol Content in Red Wines: The Use of High-Power Ultrasounds
Maria Pilar Martinez-Perez et al.
FOODS (2020)
The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking
Ana Mendes Ferreira et al.
FOODS (2020)
Evolution of the Aroma of Treixadura Wines during Bottle Aging
Ivan Vazquez-Pateiro et al.
FOODS (2020)
Phenolic Compounds as Markers of Wine Quality and Authenticity
Vakare Merkyte et al.
FOODS (2020)
Modulation of Aroma and Sensory Properties of Prokupac Wines by a Bacillus-based Preparation Applied to Grapes Prior to Harvest
M. Malicanin et al.
SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (2020)
The Effect of Non-SaccharomycesandSaccharomycesNon-CerevisiaeYeasts on Ethanol and Glycerol Levels in Wine
Nedret Neslihan Ivit et al.
FERMENTATION-BASEL (2020)
Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition
Laura Canonico et al.
FOODS (2019)
Autochthonous yeasts as one of the tools to produce wines by original technologies
Eva Vontrobova et al.
KVASNY PRUMYSL (2019)
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
Maria Victoria Mestre et al.
FERMENTATION-BASEL (2019)
Phenolic profiles of Serbian autochthonous variety Prokupac' and monovarietal international wines from the Central Serbia wine region
Milica Pantelic et al.
NATURAL PRODUCT RESEARCH (2018)
Modulating analytical characteristics of thermovinified Carignan musts and the volatile composition of the resulting wines through the heating temperature
Olivier Geffroy et al.
FOOD CHEMISTRY (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)
Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity - A Review
B. S. Chidi et al.
SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (2018)
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines-A Review
Valentina Martin et al.
FERMENTATION-BASEL (2018)
Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation
Karina Medina et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2018)
Impact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile Aromas
Harper Hall et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2017)
Yeasts found in vineyards and wineries
Cristian Varela et al.
YEAST (2017)
Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content
Maria Victoria Mestre Furlani et al.
FEMS YEAST RESEARCH (2017)
How do yeast cells become tolerant to high ethanol concentrations?
Tim Snoek et al.
CURRENT GENETICS (2016)
The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production
Mariana Tristezza et al.
FRONTIERS IN MICROBIOLOGY (2016)
Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation
Ivonne Wendolyne Gonzalez-Robles et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2015)
Effect of Ethanol Stress on Fermentation Performance of Saccharomyces cerevisiae Cells Immobilized on Nypa fruticans Leaf Sheath Pieces
Hoang Phong Nguyen et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2015)
Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions
Guo Cheng et al.
FOOD SCIENCE AND TECHNOLOGY (2015)
Influence of Interannual Meteorological Variability on Yeast Content and Composition in Sangiovese Grapes
Lorenzo Brilli et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2014)
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
Neil P. Jolly et al.
FEMS YEAST RESEARCH (2014)
An Open-Source and Low-Cost Monitoring System for Precision Enology
Salvatore Filippo Di Gennaro et al.
SENSORS (2014)
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
Mirko Gobbi et al.
FOOD MICROBIOLOGY (2013)
New trends in yeast selection for winemaking
J. A. Suarez-Lepe et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
An optimized procedure for the enological selection of non-Saccharomyces starter cultures
Maria De Benedictis et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2011)
The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines
Alice Vilela-Moura et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2011)
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
Francesca Comitini et al.
FOOD MICROBIOLOGY (2011)
Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies
Pawel Satora et al.
FOOD MICROBIOLOGY (2010)
Influence of wine-related physicochemical factors on the growth and metabolism of non-Saccharomyces and Saccharomyces yeasts in mixed culture
Lucia M. Mendoza et al.
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2009)
Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains
Lucia M. Mendoza et al.
BIOTECHNOLOGY LETTERS (2007)
Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration
N Hierro et al.
FEMS YEAST RESEARCH (2006)
Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must
JM Clemente-Jimenez et al.
FOOD MICROBIOLOGY (2004)
Pyruvic acid and acetaldehyde production by different strains of Saccharomyces cerevisiae:: Relationship with vitisin A and B formation in red wines
A Morata et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Function of yeast species and strains in wine flavour
P Romano et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species
M Fernández-González et al.
FOOD MICROBIOLOGY (2003)
The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation
DE Zohre et al.
PROCESS BIOCHEMISTRY (2002)
Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene
JM Eglinton et al.
YEAST (2002)
Characterization of Kloeckera apiculata strains from the Friuli region in Northern Italy
G Comi et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2001)
An improved HPLC method for the analysis of organic acids, carbohydrates, and alcohols in grape musts and wines
M Castellari et al.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES (2000)
分享论文
