255 related articles for article (PubMed ID: 28830086)
21. Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine.
Ugliano M; Fedrizzi B; Siebert T; Travis B; Magno F; Versini G; Henschke PA
J Agric Food Chem; 2009 Jun; 57(11):4948-55. PubMed ID: 19391591
[TBL] [Abstract][Full Text] [Related]
22. Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release.
Hou R; Jelley RE; van Leeuwen KA; Pinu FR; Fedrizzi B; Deed RC
FEMS Yeast Res; 2023 Jan; 23():. PubMed ID: 37279910
[TBL] [Abstract][Full Text] [Related]
23. Copper-based grape pest management has impacted wine aroma.
De Guidi I; Galeote V; Blondin B; Legras JL
Sci Rep; 2024 May; 14(1):10124. PubMed ID: 38698114
[TBL] [Abstract][Full Text] [Related]
24. Evolution of Volatile Sulfur Compounds during Wine Fermentation.
Kinzurik MI; Herbst-Johnstone M; Gardner RC; Fedrizzi B
J Agric Food Chem; 2015 Sep; 63(36):8017-24. PubMed ID: 26271945
[TBL] [Abstract][Full Text] [Related]
25. Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey.
Bağder Elmacı S; Özçelik F; Tokatlı M; Çakır İ
Antonie Van Leeuwenhoek; 2014 May; 105(5):835-47. PubMed ID: 24549515
[TBL] [Abstract][Full Text] [Related]
26. Selection, growth, and chemo-sensory evaluation of flocculent starter culture strains of Saccharomyces cerevisiae in the large-scale production of traditional Brazilian cachaça.
Silva CL; Vianna CR; Cadete RM; Santos RO; Gomes FC; Oliveira ES; Rosa CA
Int J Food Microbiol; 2009 May; 131(2-3):203-10. PubMed ID: 19329211
[TBL] [Abstract][Full Text] [Related]
27. SOD1 is an essential H
Switzer CH; Kasamatsu S; Ihara H; Eaton P
Proc Natl Acad Sci U S A; 2023 Jan; 120(3):e2205044120. PubMed ID: 36630448
[TBL] [Abstract][Full Text] [Related]
28. Identification of genes affecting hydrogen sulfide formation in Saccharomyces cerevisiae.
Linderholm AL; Findleton CL; Kumar G; Hong Y; Bisson LF
Appl Environ Microbiol; 2008 Mar; 74(5):1418-27. PubMed ID: 18192430
[TBL] [Abstract][Full Text] [Related]
29. Physiological Roles of Hydrogen Sulfide and Polysulfides.
Kimura H
Handb Exp Pharmacol; 2015; 230():61-81. PubMed ID: 26162829
[TBL] [Abstract][Full Text] [Related]
30. Determination of sulphite reductase activity and its response to assimilable nitrogen status in a commercial Saccharomyces cerevisiae wine yeast.
Jiranek V; Langridge P; Henschke PA
J Appl Bacteriol; 1996 Sep; 81(3):329-36. PubMed ID: 8810060
[TBL] [Abstract][Full Text] [Related]
31. Evolved Saccharomyces cerevisiae wine strains with enhanced glutathione production obtained by an evolution-based strategy.
Mezzetti F; De Vero L; Giudici P
FEMS Yeast Res; 2014 Sep; 14(6):977-87. PubMed ID: 25041878
[TBL] [Abstract][Full Text] [Related]
32. Influence of nitrogen status in wine alcoholic fermentation.
Gobert A; Tourdot-Maréchal R; Sparrow C; Morge C; Alexandre H
Food Microbiol; 2019 Oct; 83():71-85. PubMed ID: 31202421
[TBL] [Abstract][Full Text] [Related]
33. Two-carbon metabolites, polyphenols and vitamins influence yeast chronological life span in winemaking conditions.
Orozco H; Matallana E; Aranda A
Microb Cell Fact; 2012 Aug; 11():104. PubMed ID: 22873488
[TBL] [Abstract][Full Text] [Related]
34. Anthocyanin adsorption by Saccharomyces cerevisiae during wine fermentation is associated to the loss of yeast cell wall/membrane integrity.
Echeverrigaray S; Scariot FJ; Menegotto M; Delamare APL
Int J Food Microbiol; 2020 Feb; 314():108383. PubMed ID: 31698283
[TBL] [Abstract][Full Text] [Related]
35. Hydrogen sulfide and polysulfides as signaling molecules.
Kimura H
Proc Jpn Acad Ser B Phys Biol Sci; 2015; 91(4):131-59. PubMed ID: 25864468
[TBL] [Abstract][Full Text] [Related]
36. 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]
37. Key bioactive reaction products of the NO/H2S interaction are S/N-hybrid species, polysulfides, and nitroxyl.
Cortese-Krott MM; Kuhnle GG; Dyson A; Fernandez BO; Grman M; DuMond JF; Barrow MP; McLeod G; Nakagawa H; Ondrias K; Nagy P; King SB; Saavedra JE; Keefer LK; Singer M; Kelm M; Butler AR; Feelisch M
Proc Natl Acad Sci U S A; 2015 Aug; 112(34):E4651-60. PubMed ID: 26224837
[TBL] [Abstract][Full Text] [Related]
38. Addition of volatile sulfur compounds to yeast at the early stages of fermentation reveals distinct biological and chemical pathways for aroma formation.
Kinzurik MI; Deed RC; Herbst-Johnstone M; Slaghenaufi D; Guzzon R; Gardner RC; Larcher R; Fedrizzi B
Food Microbiol; 2020 Aug; 89():103435. PubMed ID: 32138993
[TBL] [Abstract][Full Text] [Related]
39. Metabolic Engineering of Wine Strains of
Eldarov MA; Mardanov AV
Genes (Basel); 2020 Aug; 11(9):. PubMed ID: 32825346
[TBL] [Abstract][Full Text] [Related]
40. Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.
Medina K; Boido E; Dellacassa E; Carrau F
Int J Food Microbiol; 2012 Jul; 157(2):245-50. PubMed ID: 22687186
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
