620 related articles for article (PubMed ID: 29735040)
1. Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae.
Hu K; Jin GJ; Xu YH; Tao YS
Food Res Int; 2018 Jun; 108():119-127. PubMed ID: 29735040
[TBL] [Abstract][Full Text] [Related]
2. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
Sun WX; Hu K; Zhang JX; Zhu XL; Tao YS
Food Chem; 2018 Apr; 245():1248-1256. PubMed ID: 29287349
[TBL] [Abstract][Full Text] [Related]
3. Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement.
Hu K; Jin GJ; Mei WC; Li T; Tao YS
Food Chem; 2018 Jan; 239():495-501. PubMed ID: 28873596
[TBL] [Abstract][Full Text] [Related]
4. 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
[TBL] [Abstract][Full Text] [Related]
5. Effect of
Huang M; Liu X; Li X; Sheng X; Li T; Tang W; Yu Z; Wang Y
Molecules; 2022 Nov; 27(22):. PubMed ID: 36432199
[No Abstract] [Full Text] [Related]
6. Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.
Englezos V; Rantsiou K; Cravero F; Torchio F; Giacosa S; Ortiz-Julien A; Gerbi V; Rolle L; Cocolin L
Food Res Int; 2018 Jul; 109():298-309. PubMed ID: 29803453
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts.
Escribano-Viana R; González-Arenzana L; Portu J; Garijo P; López-Alfaro I; López R; Santamaría P; Gutiérrez AR
Food Res Int; 2018 Oct; 112():17-24. PubMed ID: 30131125
[TBL] [Abstract][Full Text] [Related]
9. Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during Pinot noir winemaking in monsoon climate.
Kong CL; Li AH; Jin GJ; Zhu XL; Tao YS
Food Res Int; 2019 May; 119():177-186. PubMed ID: 30884647
[TBL] [Abstract][Full Text] [Related]
10. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider.
Kim DH; Lee SB; Jeon JY; Park HD
Int J Food Microbiol; 2019 Feb; 290():193-204. PubMed ID: 30347355
[TBL] [Abstract][Full Text] [Related]
11. Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.
Dellacassa E; Trenchs O; Fariña L; Debernardis F; Perez G; Boido E; Carrau F
Int J Food Microbiol; 2017 Jan; 241():161-167. PubMed ID: 27783969
[TBL] [Abstract][Full Text] [Related]
12. Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae.
Yan G; Zhang B; Joseph L; Waterhouse AL
Food Microbiol; 2020 Sep; 90():103460. PubMed ID: 32336379
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics.
Pietrafesa A; Capece A; Pietrafesa R; Bely M; Romano P
Yeast; 2020 Nov; 37(11):609-621. PubMed ID: 32567694
[TBL] [Abstract][Full Text] [Related]
15. H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: the role of initial nitrogen concentration.
Lage P; Barbosa C; Mateus B; Vasconcelos I; Mendes-Faia A; Mendes-Ferreira A
Int J Food Microbiol; 2014 Feb; 172():62-9. PubMed ID: 24361834
[TBL] [Abstract][Full Text] [Related]
16. Assessment of chemical constitution and aroma properties of kiwi wines obtained from pure and mixed fermentation with Wickerhamomyces anomalus and Saccharomyces cerevisiae.
Sun N; Gao Z; Li S; Chen X; Guo J
J Sci Food Agric; 2022 Jan; 102(1):175-184. PubMed ID: 34061382
[TBL] [Abstract][Full Text] [Related]
17. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.
Liu J; Arneborg N; Toldam-Andersen TB; Petersen MA; Bredie WL
J Sci Food Agric; 2017 Aug; 97(11):3594-3602. PubMed ID: 28098345
[TBL] [Abstract][Full Text] [Related]
18. Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of
Liu PT; Duan CQ; Yan GL
Molecules; 2019 Feb; 24(3):. PubMed ID: 30717212
[TBL] [Abstract][Full Text] [Related]
19. Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation.
Wang C; Mas A; Esteve-Zarzoso B
Int J Food Microbiol; 2015 Aug; 206():67-74. PubMed ID: 25956738
[TBL] [Abstract][Full Text] [Related]
20. The Impact of
Del Fresno JM; Escott C; Loira I; Carrau F; Cuerda R; Schneider R; Bañuelos MA; González C; Suárez-Lepe JA; Morata A
Int J Mol Sci; 2021 Feb; 22(4):. PubMed ID: 33672220
[No Abstract] [Full Text] [Related]
[Next] [New Search]
