150 related articles for article (PubMed ID: 28243984)
1. Modern technology homogenizes enological traits of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional wine in China.
Zhu L; Xue J
World J Microbiol Biotechnol; 2017 Mar; 33(3):63. PubMed ID: 28243984
[TBL] [Abstract][Full Text] [Related]
2. Direct stamp of technology or origin on the genotypic and phenotypic variation of indigenous Saccharomyces cerevisiae population in a natural model of boiled grape juice fermentation into traditional Msalais wine in China.
Zhu LX; Wang GQ; Xue JL; Gou DQ; Duan CQ
FEMS Yeast Res; 2017 Aug; 17(5):. PubMed ID: 27993913
[TBL] [Abstract][Full Text] [Related]
3. Patagonian wines: implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars.
Lopes CA; Rodríguez ME; Sangorrín M; Querol A; Caballero AC
J Ind Microbiol Biotechnol; 2007 Feb; 34(2):139-49. PubMed ID: 17008994
[TBL] [Abstract][Full Text] [Related]
4. Selection of indigenous Saccharomyces cerevisiae strains in Shanshan County (Xinjiang, China) for winemaking and their aroma-producing characteristics.
Liu N; Qin Y; Song Y; Ye D; Yuan W; Pei Y; Xue B; Liu Y
World J Microbiol Biotechnol; 2015 Nov; 31(11):1781-92. PubMed ID: 26323948
[TBL] [Abstract][Full Text] [Related]
5. Patagonian wines: the selection of an indigenous yeast starter.
Lopes CA; Rodríguez ME; Sangorrín M; Querol A; Caballero AC
J Ind Microbiol Biotechnol; 2007 Aug; 34(8):539-46. PubMed ID: 17576609
[TBL] [Abstract][Full Text] [Related]
6. Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China.
Feng L; Wang J; Ye D; Song Y; Qin Y; Liu Y
J Sci Food Agric; 2020 Dec; 100(15):5385-5394. PubMed ID: 32535908
[TBL] [Abstract][Full Text] [Related]
7. Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma.
Rodríguez ME; Lopes CA; Barbagelata RJ; Barda NB; Caballero AC
Int J Food Microbiol; 2010 Mar; 138(1-2):19-25. PubMed ID: 20116878
[TBL] [Abstract][Full Text] [Related]
8. Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
González SS; Gallo L; Climent MA; Barrio E; Querol A
Int J Food Microbiol; 2007 May; 116(1):11-8. PubMed ID: 17346840
[TBL] [Abstract][Full Text] [Related]
9. Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast.
Miljić U; Puškaš V; Vučurović V; Muzalevski A
J Food Sci; 2017 Jun; 82(6):1443-1450. PubMed ID: 28494091
[TBL] [Abstract][Full Text] [Related]
10. Identification of dominant functional microbes that contribute to the characteristic aroma of Msalais, traditional wine fermented from boiled local grape juice in China.
Zhu LX; Wang H; Han PJ; Lan YB
Food Chem X; 2023 Oct; 19():100778. PubMed ID: 37780303
[TBL] [Abstract][Full Text] [Related]
11. Selection of indigenous Saccharomyces cerevisiae strains according to their oenological characteristics and vinification results.
Nikolaou E; Soufleros EH; Bouloumpasi E; Tzanetakis N
Food Microbiol; 2006 Apr; 23(2):205-11. PubMed ID: 16943006
[TBL] [Abstract][Full Text] [Related]
12. Combined use of killer biotype and mtDNA-RFLP patterns in a Patagonian wine Saccharomyces cerevisiae diversity study.
Lopes CA; Lavalle TL; Querol A; Caballero AC
Antonie Van Leeuwenhoek; 2006 Jan; 89(1):147-56. PubMed ID: 16328858
[TBL] [Abstract][Full Text] [Related]
13. Use of selected indigenous Saccharomyces cerevisiae strains for the production of the traditional cachaça in Brazil.
Gomes FC; Silva CL; Marini MM; Oliveira ES; Rosa CA
J Appl Microbiol; 2007 Dec; 103(6):2438-47. PubMed ID: 18045429
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids.
Peris D; Pérez-Través L; Belloch C; Querol A
Food Microbiol; 2016 Feb; 53(Pt B):31-40. PubMed ID: 26678127
[TBL] [Abstract][Full Text] [Related]
16. Levels of Furaneol in Msalais Wines: A Comprehensive Overview of Multiple Stages and Pathways of Its Formation during Msalais Winemaking.
Zhu LX; Zhang MM; Liu Z; Shi Y; Duan CQ
Molecules; 2019 Aug; 24(17):. PubMed ID: 31461838
[TBL] [Abstract][Full Text] [Related]
17. 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
[
