252 related articles for article (PubMed ID: 30478727)
1. Population and oenological characteristics of non-Saccharomyces yeasts associated with grapes of Northwestern Argentina.
Mendoza LM; Vega-Lopez GA; Fernández de Ullivarri M; Raya RR
Arch Microbiol; 2019 Mar; 201(2):235-244. PubMed ID: 30478727
[TBL] [Abstract][Full Text] [Related]
2. From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.
Garofalo C; Tristezza M; Grieco F; Spano G; Capozzi V
World J Microbiol Biotechnol; 2016 Apr; 32(4):59. PubMed ID: 26925621
[TBL] [Abstract][Full Text] [Related]
3. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
Urso R; Rantsiou K; Dolci P; Rolle L; Comi G; Cocolin L
FEMS Yeast Res; 2008 Nov; 8(7):1053-62. PubMed ID: 18341578
[TBL] [Abstract][Full Text] [Related]
4. Isolation, identification and selection of antagonistic yeast against Alternaria alternata infection and tenuazonic acid production in wine grapes from Argentina.
Prendes LP; Merín MG; Fontana AR; Bottini RA; Ramirez ML; Morata de Ambrosini VI
Int J Food Microbiol; 2018 Feb; 266():14-20. PubMed ID: 29156243
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Yeast species associated with wine grapes in China.
Li SS; Cheng C; Li Z; Chen JY; Yan B; Han BZ; Reeves M
Int J Food Microbiol; 2010 Mar; 138(1-2):85-90. PubMed ID: 20116124
[TBL] [Abstract][Full Text] [Related]
7. Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China.
Sun Y; Guo J; Liu F; Liu Y
Antonie Van Leeuwenhoek; 2014 Mar; 105(3):533-40. PubMed ID: 24395034
[TBL] [Abstract][Full Text] [Related]
8. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
Varela C; Barker A; Tran T; Borneman A; Curtin C
Int J Food Microbiol; 2017 Jul; 252():1-9. PubMed ID: 28436828
[TBL] [Abstract][Full Text] [Related]
9. Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains.
Vaudano E; Quinterno G; Costantini A; Pulcini L; Pessione E; Garcia-Moruno E
Int J Food Microbiol; 2019 Jan; 289():154-161. PubMed ID: 30245288
[TBL] [Abstract][Full Text] [Related]
10. The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.
Tristezza M; Tufariello M; Capozzi V; Spano G; Mita G; Grieco F
Front Microbiol; 2016; 7():670. PubMed ID: 27242698
[TBL] [Abstract][Full Text] [Related]
11. Isolation and identification of native yeasts from the spontaneous fermentation of grape musts.
Gerard LM; Corrado MB; Davies CV; Soldá CA; Dalzotto MG; Esteche S
Arch Microbiol; 2023 Aug; 205(9):302. PubMed ID: 37550458
[TBL] [Abstract][Full Text] [Related]
12. Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.
Domizio P; Romani C; Lencioni L; Comitini F; Gobbi M; Mannazzu I; Ciani M
Int J Food Microbiol; 2011 Jun; 147(3):170-80. PubMed ID: 21531033
[TBL] [Abstract][Full Text] [Related]
13. Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy.
Tristezza M; Vetrano C; Bleve G; Spano G; Capozzi V; Logrieco A; Mita G; Grieco F
Food Microbiol; 2013 Dec; 36(2):335-42. PubMed ID: 24010615
[TBL] [Abstract][Full Text] [Related]
14. Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.
Hong YA; Park HD
Food Microbiol; 2013 May; 34(1):207-14. PubMed ID: 23498200
[TBL] [Abstract][Full Text] [Related]
15. Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must.
Albertin W; Miot-Sertier C; Bely M; Marullo P; Coulon J; Moine V; Colonna-Ceccaldi B; Masneuf-Pomarede I
Int J Food Microbiol; 2014 May; 178():87-97. PubMed ID: 24681710
[TBL] [Abstract][Full Text] [Related]
16. Killer behaviour in wild wine yeasts associated with Merlot and Malbec type musts spontaneously fermented from northwestern Patagonia (Argentina).
Sangorrín MP; Zajonskovsky IE; Lopes CA; Rodríguez ME; Giraudo de van Broock MR; Caballero AC
J Basic Microbiol; 2001; 41(2):105-113. PubMed ID: 11441458
[TBL] [Abstract][Full Text] [Related]
17. Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serranía de Ronda (Spain) vine-growing region.
Clavijo A; Calderón IL; Paneque P
Int J Food Microbiol; 2010 Oct; 143(3):241-5. PubMed ID: 20851489
[TBL] [Abstract][Full Text] [Related]
18. Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts.
Teixeira A; Caldeira I; Duarte FL
J Appl Microbiol; 2015 Mar; 118(3):658-71. PubMed ID: 25495635
[TBL] [Abstract][Full Text] [Related]
19. Microbial terroir and food innovation: The case of yeast biodiversity in wine.
Capozzi V; Garofalo C; Chiriatti MA; Grieco F; Spano G
Microbiol Res; 2015 Dec; 181():75-83. PubMed ID: 26521127
[TBL] [Abstract][Full Text] [Related]
20. Isolation, identification and oenological characterization of non-Saccharomyces yeasts in a Mediterranean island.
Polizzotto G; Barone E; Ponticello G; Fasciana T; Barbera D; Corona O; Amore G; Giammanco A; Oliva D
Lett Appl Microbiol; 2016 Aug; 63(2):131-8. PubMed ID: 27261362
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
