477 related articles for article (PubMed ID: 25418076)
1. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae.
Djordjević R; Gibson B; Sandell M; de Billerbeck GM; Bugarski B; Leskošek-Čukalović I; Vunduk J; Nikićević N; Nedović V
Yeast; 2015 Jan; 32(1):271-9. PubMed ID: 25418076
[TBL] [Abstract][Full Text] [Related]
2. Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition.
López de Lerma N; Peinado RA
Int J Food Microbiol; 2011 Jan; 145(1):342-8. PubMed ID: 21215485
[TBL] [Abstract][Full Text] [Related]
3. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.
Deed RC; Fedrizzi B; Gardner RC
J Agric Food Chem; 2017 Oct; 65(40):8902-8912. PubMed ID: 28922915
[TBL] [Abstract][Full Text] [Related]
4. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.
Ruiz J; Ortega N; Martín-Santamaría M; Acedo A; Marquina D; Pascual O; Rozès N; Zamora F; Santos A; Belda I
Int J Food Microbiol; 2019 Sep; 305():108255. PubMed ID: 31252247
[TBL] [Abstract][Full Text] [Related]
5. Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.).
Duarte WF; Dragone G; Dias DR; Oliveira JM; Teixeira JA; Silva JB; Schwan RF
Int J Food Microbiol; 2010 Oct; 143(3):173-82. PubMed ID: 20828848
[TBL] [Abstract][Full Text] [Related]
6. Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing.
Carew AL; Close DC; Dambergs RG
J Appl Microbiol; 2015 Jun; 118(6):1385-94. PubMed ID: 25728037
[TBL] [Abstract][Full Text] [Related]
7. Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines.
Vilela-Moura A; Schuller D; Falco V; Mendes-Faia A; Côrte-Real M
Int J Food Microbiol; 2010 Jul; 141(3):165-72. PubMed ID: 20626097
[TBL] [Abstract][Full Text] [Related]
8. Dry red wine making using yeast immobilized on cork pieces.
Tsakiris A; Kandylis P; Bekatorou A; Kourkoutas Y; Koutinas AA
Appl Biochem Biotechnol; 2010 Nov; 162(5):1316-26. PubMed ID: 20108053
[TBL] [Abstract][Full Text] [Related]
9. Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine.
Tosi E; Azzolini M; Guzzo F; Zapparoli G
J Appl Microbiol; 2009 Jul; 107(1):210-8. PubMed ID: 19245401
[TBL] [Abstract][Full Text] [Related]
10. Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.
Vilela-Moura A; Schuller D; Mendes-Faia A; Côrte-Real M
Appl Microbiol Biotechnol; 2010 Jul; 87(4):1317-26. PubMed ID: 20390413
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Chemical evaluation of white wines elaborated with a recombinant Saccharomyces cerevisiae strain overproducing mannoproteins.
Juega M; Gonzalez-Ramos D; Bartolome B; Carrascosa AV; Martinez-Rodriguez AJ
Food Chem; 2014 Mar; 147():84-91. PubMed ID: 24206689
[TBL] [Abstract][Full Text] [Related]
13. Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.
Medina K; Boido E; Fariña L; Gioia O; Gomez ME; Barquet M; Gaggero C; Dellacassa E; Carrau F
Food Chem; 2013 Dec; 141(3):2513-21. PubMed ID: 23870989
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
Varela C; Barker A; Tran T; Borneman A; Curtin C
Int J Food Microbiol; 2017 Jul; 252():1-9. PubMed ID: 28436828
[TBL] [Abstract][Full Text] [Related]
16. Isolation and molecular identification for autochthonous starter Saccharomyces cerevisiae with low biogenic amine synthesis for black raspberry (Rubus coreanus Miquel) wine fermentation.
Song NE; Lee CM; Baik SH
J Gen Appl Microbiol; 2019 Sep; 65(4):188-196. PubMed ID: 30773526
[TBL] [Abstract][Full Text] [Related]
17. Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation.
Erten H; Tanguler H
Lett Appl Microbiol; 2010 May; 50(5):474-9. PubMed ID: 20214731
[TBL] [Abstract][Full Text] [Related]
18. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines.
Sun SY; Gong HS; Jiang XM; Zhao YP
Food Microbiol; 2014 Dec; 44():15-23. PubMed ID: 25084640
[TBL] [Abstract][Full Text] [Related]
19. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach.
Pereira C; Mendes D; Dias T; Garcia R; da Silva MG; Cabrita MJ
J Chromatogr A; 2021 Mar; 1641():461991. PubMed ID: 33640805
[TBL] [Abstract][Full Text] [Related]
20. Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines.
Satora P; Semik-Szczurak D; Tarko T; Bułdys A
J Food Sci; 2018 Feb; 83(2):424-431. PubMed ID: 29369362
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
