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。High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology
Javier Vicente et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)
Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas
Cristian Vaquero et al.
FRONTIERS IN MICROBIOLOGY (2021)
Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines
Ana Maria Mislata et al.
FERMENTATION-BASEL (2021)
The aptitude of commercial yeast strains for lowering the ethanol content of wine
Vladimir S. Puskas et al.
FOOD SCIENCE & NUTRITION (2020)
Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review
Antonio Morata et al.
BIOMOLECULES (2020)
Influence of Different Modalities of Grape Withering on Volatile Compounds of Young and Aged Corvina Wines
Davide Slaghenaufi et al.
MOLECULES (2020)
Non-Saccharomycesin Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds
Ricardo Vejarano
FERMENTATION-BASEL (2020)
Impact ofHanseniaspora Vineaein Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine
Juan Manuel Del Fresno et al.
FERMENTATION-BASEL (2020)
Influence of Nutrient Supplementation on Torulaspora Delbrueckii Wine Fermentation Aroma
Debora Mecca et al.
FERMENTATION-BASEL (2020)
New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
Laura Chasseriaud et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking
Scott Simonin et al.
FOOD RESEARCH INTERNATIONAL (2018)
Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines
Javier Ruiz et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2018)
Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula
A. Hranilovic et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2018)
Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes
Ricardo Vejarano
FERMENTATION-BASEL (2018)
The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine
Nedret Neslihan Ivit et al.
FERMENTATION-BASEL (2018)
Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum
C. Varela et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition
Angel Benito et al.
MOLECULES (2017)
Emerging preservation technologies in grapes for winemaking
Antonio Morata et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Microbial Resources and Enological Significance: Opportunities and Benefits
Leonardo Petruzzi et al.
FRONTIERS IN MICROBIOLOGY (2017)
Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
Angel Benito et al.
FOOD TECHNOLOGY AND BIOTECHNOLOGY (2016)
Post-harvest control of wine-grape mycobiota using electrolyzed water
Francesco Cravero et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Improvement of aromatic thiol release through the selection of yeasts with increased β-lyase activity
Ignacio Belda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
TdKT, a new killer toxin produced by Torulaspora delbrueckii effective against wine spoilage yeasts
Maria Leticia Villalba et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety
A. E. Mylona et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Untangling the wine metabolome by combining untargeted SPME-GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts
Margaret E. Beckner Whitener et al.
METABOLOMICS (2016)
Unraveling the Enzymatic Basis of Wine Flavorome: A Phylo-Functional Study of Wine Related Yeast Species
Ignacio Belda et al.
FRONTIERS IN MICROBIOLOGY (2016)
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains
Philippe Renault et al.
FRONTIERS IN MICROBIOLOGY (2016)
Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae
Jessica Lleixa et al.
FRONTIERS IN MICROBIOLOGY (2016)
Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions
Jessica Lleixa et al.
FRONTIERS IN MICROBIOLOGY (2016)
A novel killer protein from Pichia kluyveri isolated from an Algerian soil: purification and characterization of its in vitro activity against food and beverage spoilage yeasts
Fatima-Zohra Kenza Labbani et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2015)
Unravelling glutathione conjugate catabolism in Saccharomyces cerevisiae: the role of glutathione/dipeptide transporters and vacuolar function in the release of volatile sulfur compounds 3-mercaptohexan-1-ol and 4-mercapto-4-methylpentan-2-one
Antonio G. Cordente et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2015)
Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must
A. Bisotto et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
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)
Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach
Margaret E. Beckner Whitener et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation
Lauren E. Musumeci et al.
MOLECULES (2015)
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production
Angel Benito et al.
MOLECULES (2015)
Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production
Elena Gonzalez-Royo et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae
Michela Azzolini et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2015)
Isolation and Characterization of New Metschnikowia pulcherrima Strains as Producers of the Antimicrobial Pigment Pulcherrimin
Sezai Türkel et al.
ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES (2015)
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
Neil P. Jolly et al.
FEMS YEAST RESEARCH (2014)
Selection of appropriate Schizosaccharomyces strains for winemaking
S. Benito et al.
FOOD MICROBIOLOGY (2014)
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)
Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas
R. Vejarano et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains
Valmary van Breda et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine
Michela Azzolini et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
Mohand Sadoudi et al.
FOOD MICROBIOLOGY (2012)
A comprehensive review on Sauvignon blanc aroma with a focus on certain positive volatile thiols
Carien Coetzee et al.
FOOD RESEARCH INTERNATIONAL (2012)
The grape must non-Saccharomyces microbial community: Impact on volatile thiol release
Katharina Zott et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc
N. Anfang et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2009)
Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions
Natalia Loscos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces
A Morata et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine
CA Uthurry et al.
FOOD CHEMISTRY (2006)
Aroma composition of Vitis vinifera cv. Tannat:: The typical red wine from Uruguay
E Boido et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Volatile sulphur compounds in wines related to yeast metabolism and nitrogen composition of grape musts
N Moreira et al.
ANALYTICA CHIMICA ACTA (2002)
分享论文
