316 related articles for article (PubMed ID: 27375256)
21. Evaluation of aroma enhancement for "Ecolly" dry white wines by mixed inoculation of selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae.
Wang XC; Li AH; Dizy M; Ullah N; Sun WX; Tao YS
Food Chem; 2017 Aug; 228():550-559. PubMed ID: 28317762
[TBL] [Abstract][Full Text] [Related]
22. Effect of accelerated autolysis of yeast on the composition and foaming properties of sparkling wines elaborated by a champenoise method.
Nunez YP; Carrascosa AV; González R; Polo MC; Martínez-Rodríguez AJ
J Agric Food Chem; 2005 Sep; 53(18):7232-7. PubMed ID: 16131135
[TBL] [Abstract][Full Text] [Related]
23. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.
Minnaar PP; Jolly NP; Paulsen V; Du Plessis HW; Van Der Rijst M
Int J Food Microbiol; 2017 Sep; 257():232-237. PubMed ID: 28697384
[TBL] [Abstract][Full Text] [Related]
24. Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae.
Li N; Wang QQ; Xu YH; Li AH; Tao YS
Food Chem; 2020 Dec; 332():127426. PubMed ID: 32619948
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. 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]
27. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.
Vararu F; Moreno-García J; Zamfir CI; Cotea VV; Moreno J
Food Chem; 2016 Apr; 197(Pt A):373-81. PubMed ID: 26616963
[TBL] [Abstract][Full Text] [Related]
28. Enhancing wine ester biosynthesis in mixed Hanseniaspora uvarum/Saccharomyces cerevisiae fermentation by nitrogen nutrient addition.
Hu K; Jin GJ; Xu YH; Xue SJ; Qiao SJ; Teng YX; Tao YS
Food Res Int; 2019 Sep; 123():559-566. PubMed ID: 31285005
[TBL] [Abstract][Full Text] [Related]
29. Melatonin and derived l-tryptophan metabolites produced during alcoholic fermentation by different wine yeast strains.
Fernández-Cruz E; Álvarez-Fernández MA; Valero E; Troncoso AM; García-Parrilla MC
Food Chem; 2017 Feb; 217():431-437. PubMed ID: 27664655
[TBL] [Abstract][Full Text] [Related]
30. Changes in organic acids, polyphenolic and elemental composition of rosé sparkling wines treated with mannoproteins during over-lees aging.
Sartor S; Toaldo IM; Panceri CP; Caliari V; Luna AS; de Gois JS; Bordignon-Luiz MT
Food Res Int; 2019 Oct; 124():34-42. PubMed ID: 31466648
[TBL] [Abstract][Full Text] [Related]
31. Use of ATR-FTIR microspectroscopy to monitor autolysis of Saccharomyces cerevisiae cells in a base wine.
Cavagna M; Dell'Anna R; Monti F; Rossi F; Torriani S
J Agric Food Chem; 2010 Jan; 58(1):39-45. PubMed ID: 20050702
[TBL] [Abstract][Full Text] [Related]
32. Influence of Production Method on the Chemical Composition, Foaming Properties, and Quality of Australian Carbonated and Sparkling White Wines.
Culbert JA; McRae JM; Condé BC; Schmidtke LM; Nicholson EL; Smith PA; Howell KS; Boss PK; Wilkinson KL
J Agric Food Chem; 2017 Feb; 65(7):1378-1386. PubMed ID: 28128557
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Characterization of flocculent Saccharomyces interspecific hybrids for the production of sparkling wines.
Coloretti F; Zambonelli C; Tini V
Food Microbiol; 2006 Oct; 23(7):672-6. PubMed ID: 16943067
[TBL] [Abstract][Full Text] [Related]
35. The diversity of effects of yeast derivatives during sparkling wine aging.
Ignacia Lambert-Royo M; Ubeda C; Del Barrio-Galán R; Sieczkowski N; Miquel Canals J; Peña-Neira Á; Gil I Cortiella M
Food Chem; 2022 Oct; 390():133174. PubMed ID: 35594771
[TBL] [Abstract][Full Text] [Related]
36. Foam-stabilizing properties of the yeast protein PAU5 and evaluation of factors that can influence its concentration in must and wine.
Kupfer VM; Vogt EI; Siebert AK; Meyer ML; Vogel RF; Niessen L
Food Res Int; 2017 Dec; 102():111-118. PubMed ID: 29195929
[TBL] [Abstract][Full Text] [Related]
37. Pulsed electric fields accelerate release of mannoproteins from Saccharomyces cerevisiae during aging on the lees of Chardonnay wine.
Martínez JM; Delso C; Maza MA; Álvarez I; Raso J
Food Res Int; 2019 Feb; 116():795-801. PubMed ID: 30717010
[TBL] [Abstract][Full Text] [Related]
38. Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review.
Torresi S; Frangipane MT; Anelli G
Food Chem; 2011 Dec; 129(3):1232-41. PubMed ID: 25212362
[TBL] [Abstract][Full Text] [Related]
39. Influence of fermentation conditions on the secretion of seripauperin 5 (PAU5) by industrial sparkling wine strains of Saccharomyces cerevisiae.
Mann MA; Frisch LM; Vogel RF; Niessen L
Food Res Int; 2021 Jan; 139():109912. PubMed ID: 33509479
[TBL] [Abstract][Full Text] [Related]
40. 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]
[Previous] [Next] [New Search]
