140 related articles for article (PubMed ID: 14719822)
1. Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures.
Peinado RA; Mauricio JC; Ortega JM; Medina M; Moreno J
Biotechnol Lett; 2003 Nov; 25(22):1887-91. PubMed ID: 14719822
[TBL] [Abstract][Full Text] [Related]
2. Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds.
Peinado RA; Moreno JJ; Ortega JM; Mauricio JC
J Agric Food Chem; 2003 Oct; 51(21):6198-203. PubMed ID: 14518944
[TBL] [Abstract][Full Text] [Related]
3. Gluconic acid consumption in wines by Schizosaccharomyces pombe and its effect on the concentrations of major volatile compounds and polyols.
Peinado RA; Moreno JJ; Maestre O; Ortega JM; Medina M; Mauricio JC
J Agric Food Chem; 2004 Feb; 52(3):493-7. PubMed ID: 14759138
[TBL] [Abstract][Full Text] [Related]
4. Biological aging of sherry wines using pure cultures of two flor yeast strains under controlled microaeration.
Muñoz D; Peinado RA; Medina M; Moreno J
J Agric Food Chem; 2005 Jun; 53(13):5258-64. PubMed ID: 15969505
[TBL] [Abstract][Full Text] [Related]
5. Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high levels of gluconic acid.
Peinado RA; Mauricio JC; Medina M; Moreno JJ
J Agric Food Chem; 2004 Jul; 52(14):4529-34. PubMed ID: 15237962
[TBL] [Abstract][Full Text] [Related]
6. Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures.
Peinado RA; Moreno J; Medina M; Mauricio JC
Biotechnol Lett; 2004 May; 26(9):757-62. PubMed ID: 15195978
[TBL] [Abstract][Full Text] [Related]
7. Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines.
Roldán A; Lasanta C; Caro I; Palacios V
Food Microbiol; 2012 May; 30(1):245-52. PubMed ID: 22265308
[TBL] [Abstract][Full Text] [Related]
8. Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines.
Sancho-Galán P; Amores-Arrocha A; Jiménez-Cantizano A; Palacios V
Molecules; 2019 May; 24(9):. PubMed ID: 31067673
[TBL] [Abstract][Full Text] [Related]
9. Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach.
Pastor-Vega N; Carbonero-Pacheco J; Mauricio JC; Moreno J; García-Martínez T; Nitin N; Ogawa M; Rai R; Moreno-García J
World J Microbiol Biotechnol; 2023 Aug; 39(10):271. PubMed ID: 37541980
[TBL] [Abstract][Full Text] [Related]
10. Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region.
Marin-Menguiano M; Romero-Sanchez S; Barrales RR; Ibeas JI
Int J Food Microbiol; 2017 Mar; 244():67-73. PubMed ID: 28068590
[TBL] [Abstract][Full Text] [Related]
11. Proteins involved in wine aroma compounds metabolism by a Saccharomyces cerevisiae flor-velum yeast strain grown in two conditions.
Moreno-García J; García-Martínez T; Millán MC; Mauricio JC; Moreno J
Food Microbiol; 2015 Oct; 51():1-9. PubMed ID: 26187821
[TBL] [Abstract][Full Text] [Related]
12. Use of a flor velum yeast for modulating colour, ethanol and major aroma compound contents in red wine.
Moreno J; Moreno-García J; López-Muñoz B; Mauricio JC; García-Martínez T
Food Chem; 2016 Dec; 213():90-97. PubMed ID: 27451159
[TBL] [Abstract][Full Text] [Related]
13. Yeast population dynamics during the fermentation and biological aging of sherry wines.
Esteve-Zarzoso B; Peris-Torán MJ; García-Maiquez E; Uruburu F; Querol A
Appl Environ Microbiol; 2001 May; 67(5):2056-61. PubMed ID: 11319081
[TBL] [Abstract][Full Text] [Related]
14. Influence of aeration on the physiological activity of flor yeasts.
Berlanga TM; Atanasio C; Mauricio JC; Ortega JM
J Agric Food Chem; 2001 Jul; 49(7):3378-84. PubMed ID: 11453778
[TBL] [Abstract][Full Text] [Related]
15. Response of the aroma fraction in sherry wines subjected to accelerated biological aging.
Cortes MB; Moreno JJ; Zea L; Moyano L; Medina M
J Agric Food Chem; 1999 Aug; 47(8):3297-302. PubMed ID: 10552649
[TBL] [Abstract][Full Text] [Related]
16. Gas chromatographic quantification of major volatile compounds and polyols in wine by direct injection.
Peinado RA; Moreno JA; Muñoz D; Medina M; Moreno J
J Agric Food Chem; 2004 Oct; 52(21):6389-93. PubMed ID: 15478997
[TBL] [Abstract][Full Text] [Related]
17. Influence of blending on the content of different compounds in the biological aging of sherry dry wines.
Berlanga TM; Peinado R; Millán C; Mauricio JC; Ortega JM
J Agric Food Chem; 2004 May; 52(9):2577-81. PubMed ID: 15113160
[TBL] [Abstract][Full Text] [Related]
18. Volatile metabolites produced by different flor yeast strains during wine biological ageing.
Morales ML; Ochoa M; Valdivia M; Ubeda C; Romero-Sanchez S; Ibeas JI; Valero E
Food Res Int; 2020 Feb; 128():108771. PubMed ID: 31955742
[TBL] [Abstract][Full Text] [Related]
19. Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" method.
Capece A; Siesto G; Poeta C; Pietrafesa R; Romano P
Food Microbiol; 2013 Dec; 36(2):447-55. PubMed ID: 24010628
[TBL] [Abstract][Full Text] [Related]
20. Sweet wine production by two osmotolerant Saccharomyces cerevisiae strains.
García-Martínez T; de Lerma NL; Moreno J; Peinado RA; Millán MC; Mauricio JC
J Food Sci; 2013 Jun; 78(6):M874-9. PubMed ID: 23601087
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]