207 related articles for article (PubMed ID: 28610736)
1. Impact of initial lipid content and oxygen supply on alcoholic fermentation in champagne-like musts.
Ochando T; Mouret JR; Humbert-Goffard A; Sablayrolles JM; Farines V
Food Res Int; 2017 Aug; 98():87-94. PubMed ID: 28610736
[TBL] [Abstract][Full Text] [Related]
2. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae.
Guittin C; Maçna F; Barreau A; Poitou X; Sablayrolles JM; Mouret JR; Farines V
Food Microbiol; 2023 May; 111():104193. PubMed ID: 36681397
[TBL] [Abstract][Full Text] [Related]
3. Assimilation of grape phytosterols by Saccharomyces cerevisiae and their impact on enological fermentations.
Luparia V; Soubeyrand V; Berges T; Julien A; Salmon JM
Appl Microbiol Biotechnol; 2004 Jul; 65(1):25-32. PubMed ID: 14745520
[TBL] [Abstract][Full Text] [Related]
4. Impact of high lipid contents on the production of fermentative aromas during white wine fermentation.
Guittin C; Maçna F; Sanchez I; Poitou X; Sablayrolles JM; Mouret JR; Farines V
Appl Microbiol Biotechnol; 2021 Aug; 105(16-17):6435-6449. PubMed ID: 34423410
[TBL] [Abstract][Full Text] [Related]
5. Influence of the timing of nitrogen additions during synthetic grape must fermentations on fermentation kinetics and nitrogen consumption.
Beltran G; Esteve-Zarzoso B; Rozès N; Mas A; Guillamón JM
J Agric Food Chem; 2005 Feb; 53(4):996-1002. PubMed ID: 15713011
[TBL] [Abstract][Full Text] [Related]
6. Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts.
Vilanova M; Ugliano M; Varela C; Siebert T; Pretorius IS; Henschke PA
Appl Microbiol Biotechnol; 2007 Nov; 77(1):145-57. PubMed ID: 17846763
[TBL] [Abstract][Full Text] [Related]
7. Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis.
Childs BC; Bohlscheid JC; Edwards CG
Food Microbiol; 2015 Apr; 46():604-609. PubMed ID: 25475334
[TBL] [Abstract][Full Text] [Related]
8. Influence of ergosterol and phytosterols on wine alcoholic fermentation with
Girardi-Piva G; Casalta E; Legras JL; Nidelet T; Pradal M; Macna F; Ferreira D; Ortiz-Julien A; Tesnière C; Galeote V; Mouret JR
Front Microbiol; 2022; 13():966245. PubMed ID: 36160262
[TBL] [Abstract][Full Text] [Related]
9. Lipid nutrition of Saccharomyces cerevisiae in winemaking.
Belviso S; Bardi L; Bartolini AB; Marzona M
Can J Microbiol; 2004 Sep; 50(9):669-74. PubMed ID: 15644919
[TBL] [Abstract][Full Text] [Related]
10. The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains.
Vendramini C; Beltran G; Nadai C; Giacomini A; Mas A; Corich V
Int J Food Microbiol; 2017 Oct; 258():1-11. PubMed ID: 28735228
[TBL] [Abstract][Full Text] [Related]
11. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.
Prior KJ; Bauer FF; Divol B
Food Microbiol; 2019 Jun; 79():75-84. PubMed ID: 30621878
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines.
Smit I; Pfliehinger M; Binner A; Großmann M; Horst WJ; Löhnertz O
J Sci Food Agric; 2014 Aug; 94(10):2064-72. PubMed ID: 24323937
[TBL] [Abstract][Full Text] [Related]
14. Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation.
Mekoue Nguela J; Vernhet A; Julien-Ortiz A; Sieczkowski N; Mouret JR
Food Res Int; 2019 Jul; 121():161-175. PubMed ID: 31108737
[TBL] [Abstract][Full Text] [Related]
15. Biomass content governs fermentation rate in nitrogen-deficient wine musts.
Varela C; Pizarro F; Agosin E
Appl Environ Microbiol; 2004 Jun; 70(6):3392-400. PubMed ID: 15184136
[TBL] [Abstract][Full Text] [Related]
16. Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content.
Taillandier P; Ramon Portugal F; Fuster A; Strehaiano P
Food Microbiol; 2007 Feb; 24(1):95-100. PubMed ID: 16943100
[TBL] [Abstract][Full Text] [Related]
17. Impact of nutrient imbalance on wine alcoholic fermentations: nitrogen excess enhances yeast cell death in lipid-limited must.
Tesnière C; Delobel P; Pradal M; Blondin B
PLoS One; 2013; 8(4):e61645. PubMed ID: 23658613
[TBL] [Abstract][Full Text] [Related]
18. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.
Boudreau TF; Peck GM; O'Keefe SF; Stewart AC
J Sci Food Agric; 2017 Jan; 97(2):693-704. PubMed ID: 27747891
[TBL] [Abstract][Full Text] [Related]
19. The vinification of partially dried grapes: a comparative fermentation study of Saccharomyces cerevisiae strains under high sugar stress.
Malacrinò P; Tosi E; Caramia G; Prisco R; Zapparoli G
Lett Appl Microbiol; 2005; 40(6):466-72. PubMed ID: 15892744
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]