474 related articles for article (PubMed ID: 25418076)
21. Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines.
Satora P; Tarko T; Duda-Chodak A; Sroka P; Tuszyński T; Czepielik M
J Agric Food Chem; 2009 Dec; 57(23):11209-17. PubMed ID: 19911770
[TBL] [Abstract][Full Text] [Related]
22. Fermentation kinetics and chemical characterisation of vino tostado, a traditional sweet wine from Galicia (NW Spain).
Cortés S; Salgado JM; Rivas B; Torrado AM; Domínguez JM
J Sci Food Agric; 2010 Jan; 90(1):121-31. PubMed ID: 20355022
[TBL] [Abstract][Full Text] [Related]
23. Corn starch gel for yeast cell entrapment. A view for catalysis of wine fermentation.
Kandylis P; Goula A; Koutinas AA
J Agric Food Chem; 2008 Dec; 56(24):12037-45. PubMed ID: 19035657
[TBL] [Abstract][Full Text] [Related]
24. Bacteria isolated from Korean black raspberry vinegar with low biogenic amine production in wine.
Song NE; Cho HS; Baik SH
Braz J Microbiol; 2016; 47(2):452-60. PubMed ID: 26991285
[TBL] [Abstract][Full Text] [Related]
25. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
Maturano YP; Mestre MV; Kuchen B; Toro ME; Mercado LA; Vazquez F; Combina M
Int J Food Microbiol; 2019 Jan; 289():40-48. PubMed ID: 30196180
[TBL] [Abstract][Full Text] [Related]
26. Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells.
Vilela A; Schuller D; Mendes-Faia A; Côrte-Real M
Appl Microbiol Biotechnol; 2013 Jun; 97(11):4991-5000. PubMed ID: 23361840
[TBL] [Abstract][Full Text] [Related]
27. Immobilisation of yeasts on oak chips or cellulose powder for use in bottle-fermented sparkling wine.
Berbegal C; Polo L; García-Esparza MJ; Lizama V; Ferrer S; Pardo I
Food Microbiol; 2019 Apr; 78():25-37. PubMed ID: 30497605
[TBL] [Abstract][Full Text] [Related]
28. Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae.
Curiel JA; Salvadó Z; Tronchoni J; Morales P; Rodrigues AJ; Quirós M; Gonzalez R
Microb Cell Fact; 2016 Sep; 15(1):156. PubMed ID: 27627879
[TBL] [Abstract][Full Text] [Related]
29. Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.
Barbosa C; Falco V; Mendes-Faia A; Mendes-Ferreira A
J Biosci Bioeng; 2009 Aug; 108(2):99-104. PubMed ID: 19619854
[TBL] [Abstract][Full Text] [Related]
30. Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains.
Blanco P; Mirás-Avalos JM; Pereira E; Orriols I
J Sci Food Agric; 2013 Aug; 93(11):2849-57. PubMed ID: 23471858
[TBL] [Abstract][Full Text] [Related]
31. Yeast effects on Pinot noir wine phenolics, color, and tannin composition.
Carew AL; Smith P; Close DC; Curtin C; Dambergs RG
J Agric Food Chem; 2013 Oct; 61(41):9892-8. PubMed ID: 24011384
[TBL] [Abstract][Full Text] [Related]
32. Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations.
Englezos V; Pollon M; Rantsiou K; Ortiz-Julien A; Botto R; Río Segade S; Giacosa S; Rolle L; Cocolin L
Food Res Int; 2019 Aug; 122():392-401. PubMed ID: 31229092
[TBL] [Abstract][Full Text] [Related]
33. Response of wine yeast (Saccharomyces cerevisiae) aldehyde dehydrogenases to acetaldehyde stress during Icewine fermentation.
Pigeau GM; Inglis DL
J Appl Microbiol; 2007 Nov; 103(5):1576-86. PubMed ID: 17953569
[TBL] [Abstract][Full Text] [Related]
34. Comparison of aroma-active compounds and sensory characteristics of durian (Durio zibethinus L.) wines using strains of Saccharomyces cerevisiae with odor activity values and partial least-squares regression.
Zhu J; Chen F; Wang L; Niu Y; Shu C; Chen H; Xiao Z
J Agric Food Chem; 2015 Feb; 63(7):1939-47. PubMed ID: 25620380
[TBL] [Abstract][Full Text] [Related]
35. Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey.
Nurgel C; Erten H; Canbaş A; Cabaroğlu T; Selli S
J Ind Microbiol Biotechnol; 2002 Jul; 29(1):28-33. PubMed ID: 12080424
[TBL] [Abstract][Full Text] [Related]
36. Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines.
Liu W; Li H; Jiang D; Zhang Y; Zhang S; Sun S
Food Microbiol; 2020 Oct; 91():103551. PubMed ID: 32539970
[TBL] [Abstract][Full Text] [Related]
37. 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]
38. Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene.
Eglinton JM; Heinrich AJ; Pollnitz AP; Langridge P; Henschke PA; de Barros Lopes M
Yeast; 2002 Mar; 19(4):295-301. PubMed ID: 11870853
[TBL] [Abstract][Full Text] [Related]
39. The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.
Vilela-Moura A; Schuller D; Mendes-Faia A; Silva RD; Chaves SR; Sousa MJ; Côrte-Real M
Appl Microbiol Biotechnol; 2011 Jan; 89(2):271-80. PubMed ID: 20931186
[TBL] [Abstract][Full Text] [Related]
40. Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations.
Rantsiou K; Dolci P; Giacosa S; Torchio F; Tofalo R; Torriani S; Suzzi G; Rolle L; Cocolin L
Appl Environ Microbiol; 2012 Mar; 78(6):1987-94. PubMed ID: 22247148
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
