155 related articles for article (PubMed ID: 31480605)
1.
Canonico L; Comitini F; Ciani M
Foods; 2019 Sep; 8(9):. PubMed ID: 31480605
[TBL] [Abstract][Full Text] [Related]
2. Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions.
Canonico L; Solomon M; Comitini F; Ciani M; Varela C
Food Microbiol; 2019 Dec; 84():103247. PubMed ID: 31421773
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.
Canonico L; Comitini F; Oro L; Ciani M
Front Microbiol; 2016; 7():278. PubMed ID: 27014203
[TBL] [Abstract][Full Text] [Related]
5.
Canonico L; Galli E; Agarbati A; Comitini F; Ciani M
Foods; 2021 May; 10(5):. PubMed ID: 34064665
[TBL] [Abstract][Full Text] [Related]
6. Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum.
Varela C; Sengler F; Solomon M; Curtin C
Food Chem; 2016 Oct; 209():57-64. PubMed ID: 27173534
[TBL] [Abstract][Full Text] [Related]
7. Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.
Contreras A; Curtin C; Varela C
Appl Microbiol Biotechnol; 2015 Feb; 99(4):1885-95. PubMed ID: 25388943
[TBL] [Abstract][Full Text] [Related]
8. Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing.
Hranilovic A; Gambetta JM; Jeffery DW; Grbin PR; Jiranek V
Int J Food Microbiol; 2020 Sep; 329():108651. PubMed ID: 32512285
[TBL] [Abstract][Full Text] [Related]
9. Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines.
Ruiz J; Belda I; Beisert B; Navascués E; Marquina D; Calderón F; Rauhut D; Santos A; Benito S
Appl Microbiol Biotechnol; 2018 Oct; 102(19):8501-8509. PubMed ID: 30054701
[TBL] [Abstract][Full Text] [Related]
10. Impacts of non-Saccharomyces species and aeration on sequential inoculation with Saccharomyces cerevisiae to produce lower alcohol Merlot wines from Washington state.
Aplin JJ; Edwards CG
J Sci Food Agric; 2021 Mar; 101(4):1715-1719. PubMed ID: 32869309
[TBL] [Abstract][Full Text] [Related]
11. The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture.
Morales P; Rojas V; Quirós M; Gonzalez R
Appl Microbiol Biotechnol; 2015 May; 99(9):3993-4003. PubMed ID: 25582558
[TBL] [Abstract][Full Text] [Related]
12. The aptitude of commercial yeast strains for lowering the ethanol content of wine.
Puškaš VS; Miljić UD; Djuran JJ; Vučurović VM
Food Sci Nutr; 2020 Mar; 8(3):1489-1498. PubMed ID: 32180958
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
Contreras A; Hidalgo C; Henschke PA; Chambers PJ; Curtin C; Varela C
Appl Environ Microbiol; 2014 Mar; 80(5):1670-8. PubMed ID: 24375129
[TBL] [Abstract][Full Text] [Related]
14. Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking.
Belda I; Conchillo LB; Ruiz J; Navascués E; Marquina D; Santos A
Int J Food Microbiol; 2016 Apr; 223():1-8. PubMed ID: 26874860
[TBL] [Abstract][Full Text] [Related]
15. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines.
Sun SY; Gong HS; Jiang XM; Zhao YP
Food Microbiol; 2014 Dec; 44():15-23. PubMed ID: 25084640
[TBL] [Abstract][Full Text] [Related]
16. The Genus
Vicente J; Ruiz J; Belda I; Benito-Vázquez I; Marquina D; Calderón F; Santos A; Benito S
Microorganisms; 2020 Jul; 8(7):. PubMed ID: 32668690
[TBL] [Abstract][Full Text] [Related]
17. Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With
Seguinot P; Ortiz-Julien A; Camarasa C
Front Microbiol; 2020; 11():305. PubMed ID: 32184771
[TBL] [Abstract][Full Text] [Related]
18. Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.
Lu Y; Huang D; Lee PR; Liu SQ
J Sci Food Agric; 2016 Mar; 96(5):1511-21. PubMed ID: 25966435
[TBL] [Abstract][Full Text] [Related]
19. Reduction of ethanol content in wine with an improved combination of yeast strains and process conditions.
Guindal AM; Morales P; Tronchoni J; Gonzalez R
Food Microbiol; 2023 Oct; 115():104344. PubMed ID: 37567627
[TBL] [Abstract][Full Text] [Related]
20. Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration.
Quirós M; Rojas V; Gonzalez R; Morales P
Int J Food Microbiol; 2014 Jul; 181():85-91. PubMed ID: 24831930
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
