856 related articles for article (PubMed ID: 19807789)
1. Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.
Ciani M; Comitini F; Mannazzu I; Domizio P
FEMS Yeast Res; 2010 Mar; 10(2):123-33. PubMed ID: 19807789
[TBL] [Abstract][Full Text] [Related]
2. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
Comitini F; Gobbi M; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
Food Microbiol; 2011 Aug; 28(5):873-82. PubMed ID: 21569929
[TBL] [Abstract][Full Text] [Related]
3. Wine yeasts for the future.
Fleet GH
FEMS Yeast Res; 2008 Nov; 8(7):979-95. PubMed ID: 18793201
[TBL] [Abstract][Full Text] [Related]
4. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
Urso R; Rantsiou K; Dolci P; Rolle L; Comi G; Cocolin L
FEMS Yeast Res; 2008 Nov; 8(7):1053-62. PubMed ID: 18341578
[TBL] [Abstract][Full Text] [Related]
5. Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.
Medina K; Boido E; Dellacassa E; Carrau F
Int J Food Microbiol; 2012 Jul; 157(2):245-50. PubMed ID: 22687186
[TBL] [Abstract][Full Text] [Related]
6. Inventory and monitoring of wine microbial consortia.
Renouf V; Claisse O; Lonvaud-Funel A
Appl Microbiol Biotechnol; 2007 May; 75(1):149-64. PubMed ID: 17235561
[TBL] [Abstract][Full Text] [Related]
7. Partial 26S rDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations.
Baleiras Couto MM; Reizinho RG; Duarte FL
Int J Food Microbiol; 2005 Jun; 102(1):49-56. PubMed ID: 15925001
[TBL] [Abstract][Full Text] [Related]
8. Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.
Howell KS; Cozzolino D; Bartowsky EJ; Fleet GH; Henschke PA
FEMS Yeast Res; 2006 Jan; 6(1):91-101. PubMed ID: 16423074
[TBL] [Abstract][Full Text] [Related]
9. Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
Moreira N; Mendes F; Guedes de Pinho P; Hogg T; Vasconcelos I
Int J Food Microbiol; 2008 Jun; 124(3):231-8. PubMed ID: 18457893
[TBL] [Abstract][Full Text] [Related]
10. Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations.
Xufre A; Albergaria H; Inácio J; Spencer-Martins I; Gírio F
Int J Food Microbiol; 2006 May; 108(3):376-84. PubMed ID: 16504329
[TBL] [Abstract][Full Text] [Related]
11. Effects of using mixed wine yeast cultures in the production of Chardonnay wines.
García V; Vásquez H; Fonseca F; Manzanares P; Viana F; Martínez C; Ganga MA
Rev Argent Microbiol; 2010; 42(3):226-9. PubMed ID: 21180394
[TBL] [Abstract][Full Text] [Related]
12. Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions.
Domizio P; Lencioni L; Ciani M; Di Blasi S; Pontremolesi C; Sabatelli MP
Int J Food Microbiol; 2007 Apr; 115(3):281-9. PubMed ID: 17307268
[TBL] [Abstract][Full Text] [Related]
13. Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae.
Pérez-Nevado F; Albergaria H; Hogg T; Girio F
Int J Food Microbiol; 2006 May; 108(3):336-45. PubMed ID: 16564103
[TBL] [Abstract][Full Text] [Related]
14. Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.
Di Maro E; Ercolini D; Coppola S
Int J Food Microbiol; 2007 Jun; 117(2):201-10. PubMed ID: 17512625
[TBL] [Abstract][Full Text] [Related]
15. Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
Zott K; Miot-Sertier C; Claisse O; Lonvaud-Funel A; Masneuf-Pomarede I
Int J Food Microbiol; 2008 Jul; 125(2):197-203. PubMed ID: 18495281
[TBL] [Abstract][Full Text] [Related]
16. Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking.
Renouf V; Falcou M; Miot-Sertier C; Perello MC; De Revel G; Lonvaud-Funel A
J Appl Microbiol; 2006 Jun; 100(6):1208-19. PubMed ID: 16696668
[TBL] [Abstract][Full Text] [Related]
17. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
Moreira N; Mendes F; Hogg T; Vasconcelos I
Int J Food Microbiol; 2005 Sep; 103(3):285-94. PubMed ID: 16099313
[TBL] [Abstract][Full Text] [Related]
18. Co-inoculation of different Saccharomyces cerevisiae strains and influence on volatile composition of wines.
Barrajón N; Capece A; Arévalo-Villena M; Briones A; Romano P
Food Microbiol; 2011 Aug; 28(5):1080-6. PubMed ID: 21569955
[TBL] [Abstract][Full Text] [Related]
19. Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae.
Viana F; Gil JV; Vallés S; Manzanares P
Int J Food Microbiol; 2009 Sep; 135(1):68-74. PubMed ID: 19683823
[TBL] [Abstract][Full Text] [Related]
20. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine.
Gobbi M; Comitini F; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
Food Microbiol; 2013 Apr; 33(2):271-81. PubMed ID: 23200661
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
