149 related articles for article (PubMed ID: 31955742)
1. Volatile metabolites produced by different flor yeast strains during wine biological ageing.
Morales ML; Ochoa M; Valdivia M; Ubeda C; Romero-Sanchez S; Ibeas JI; Valero E
Food Res Int; 2020 Feb; 128():108771. PubMed ID: 31955742
[TBL] [Abstract][Full Text] [Related]
2. Population analysis of biofilm yeasts during fino sherry wine aging in the Montilla-Moriles D.O. region.
Marin-Menguiano M; Romero-Sanchez S; Barrales RR; Ibeas JI
Int J Food Microbiol; 2017 Mar; 244():67-73. PubMed ID: 28068590
[TBL] [Abstract][Full Text] [Related]
3. Sherry wines.
Ángeles Pozo-Bayón M; Victoria Moreno-Arribas M
Adv Food Nutr Res; 2011; 63():17-40. PubMed ID: 21867891
[TBL] [Abstract][Full Text] [Related]
4. Selection of an autochthonous Saccharomyces strain starter for alcoholic fermentation of Sherry base wines.
Rodríguez-Palero MJ; Fierro-Risco J; Codón AC; Benítez T; Valcárcel MJ
J Ind Microbiol Biotechnol; 2013 Jun; 40(6):613-23. PubMed ID: 23546810
[TBL] [Abstract][Full Text] [Related]
5. Use of Multiflora Bee Pollen as a Flor Velum Yeast Growth Activator in Biological Aging Wines.
Sancho-Galán P; Amores-Arrocha A; Jiménez-Cantizano A; Palacios V
Molecules; 2019 May; 24(9):. PubMed ID: 31067673
[TBL] [Abstract][Full Text] [Related]
6. Yeast population dynamics during the fermentation and biological aging of sherry wines.
Esteve-Zarzoso B; Peris-Torán MJ; García-Maiquez E; Uruburu F; Querol A
Appl Environ Microbiol; 2001 May; 67(5):2056-61. PubMed ID: 11319081
[TBL] [Abstract][Full Text] [Related]
7. Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach.
Pastor-Vega N; Carbonero-Pacheco J; Mauricio JC; Moreno J; García-Martínez T; Nitin N; Ogawa M; Rai R; Moreno-García J
World J Microbiol Biotechnol; 2023 Aug; 39(10):271. PubMed ID: 37541980
[TBL] [Abstract][Full Text] [Related]
8. Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines.
Roldán A; Lasanta C; Caro I; Palacios V
Food Microbiol; 2012 May; 30(1):245-52. PubMed ID: 22265308
[TBL] [Abstract][Full Text] [Related]
9. Response of the aroma fraction in sherry wines subjected to accelerated biological aging.
Cortes MB; Moreno JJ; Zea L; Moyano L; Medina M
J Agric Food Chem; 1999 Aug; 47(8):3297-302. PubMed ID: 10552649
[TBL] [Abstract][Full Text] [Related]
10. Rethinking about flor yeast diversity and its dynamic in the "criaderas and soleras" biological aging system.
Ruiz-Muñoz M; Cordero-Bueso G; Benítez-Trujillo F; Martínez S; Pérez F; Cantoral JM
Food Microbiol; 2020 Dec; 92():103553. PubMed ID: 32950147
[TBL] [Abstract][Full Text] [Related]
11. Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures.
Peinado RA; Mauricio JC; Ortega JM; Medina M; Moreno J
Biotechnol Lett; 2003 Nov; 25(22):1887-91. PubMed ID: 14719822
[TBL] [Abstract][Full Text] [Related]
12. Transcriptome Profile of Yeast Strain Used for Biological Wine Aging Revealed Dynamic Changes of Gene Expression in Course of Flor Development.
Mardanov AV; Eldarov MA; Beletsky AV; Tanashchuk TN; Kishkovskaya SA; Ravin NV
Front Microbiol; 2020; 11():538. PubMed ID: 32308650
[TBL] [Abstract][Full Text] [Related]
13. Differential Analysis of Proteins Involved in Ester Metabolism in two
González-Jiménez MDC; Moreno-García J; García-Martínez T; Moreno JJ; Puig-Pujol A; Capdevilla F; Mauricio JC
Microorganisms; 2020 Mar; 8(3):. PubMed ID: 32183073
[TBL] [Abstract][Full Text] [Related]
14. Analytical and Chemometric Characterization of Fino and Amontillado Sherries during Aging in
Valcárcel-Muñoz MJ; Guerrero-Chanivet M; Rodríguez-Dodero MDC; García-Moreno MV; Guillén-Sánchez DA
Molecules; 2022 Jan; 27(2):. PubMed ID: 35056683
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of the use of multiflora bee pollen on the volatile compounds and sensorial profile of Palomino fino and Riesling white young wines.
Amores-Arrocha A; Roldán A; Jiménez-Cantizano A; Caro I; Palacios V
Food Res Int; 2018 Mar; 105():197-209. PubMed ID: 29433208
[TBL] [Abstract][Full Text] [Related]
16. The influence of yeast on the aroma of Sauvignon Blanc wine.
Swiegers JH; Kievit RL; Siebert T; Lattey KA; Bramley BR; Francis IL; King ES; Pretorius IS
Food Microbiol; 2009 Apr; 26(2):204-11. PubMed ID: 19171264
[TBL] [Abstract][Full Text] [Related]
17. Analytical study of aromatic series in sherry wines subjected to biological aging.
Moyano L; Zea L; Moreno J; Medina M
J Agric Food Chem; 2002 Dec; 50(25):7356-61. PubMed ID: 12452658
[TBL] [Abstract][Full Text] [Related]
18. Phenolic compounds and browning in sherry wines subjected to oxidative and biological aging.
Fabios M; Lopez-Toledano A; Mayen M; Merida J; Medina M
J Agric Food Chem; 2000 Jun; 48(6):2155-9. PubMed ID: 10888514
[TBL] [Abstract][Full Text] [Related]
19. Volatile compounds as markers of ageing in Tempranillo red wines from La Mancha D.O. stored in oak wood barrels.
Castro-Vázquez L; Alañón ME; Calvo E; Cejudo MJ; Díaz-Maroto MC; Pérez-Coello MS
J Chromatogr A; 2011 Jul; 1218(30):4910-7. PubMed ID: 21227438
[TBL] [Abstract][Full Text] [Related]
20. Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" method.
Capece A; Siesto G; Poeta C; Pietrafesa R; Romano P
Food Microbiol; 2013 Dec; 36(2):447-55. PubMed ID: 24010628
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]