These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
274 related articles for article (PubMed ID: 32899297)
1. The Role of Yeasts and Lactic Acid Bacteria on the Metabolism of Organic Acids during Winemaking. Mendes Ferreira A; Mendes-Faia A Foods; 2020 Sep; 9(9):. PubMed ID: 32899297 [TBL] [Abstract][Full Text] [Related]
2. Lactic acid bacteria in the quality improvement and depreciation of wine. Lonvaud-Funel A Antonie Van Leeuwenhoek; 1999; 76(1-4):317-31. PubMed ID: 10532386 [TBL] [Abstract][Full Text] [Related]
3. Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics. Benito Á; Calderón F; Benito S Molecules; 2016 Dec; 21(12):. PubMed ID: 27999345 [TBL] [Abstract][Full Text] [Related]
4. The microbial ecology of wine grape berries. Barata A; Malfeito-Ferreira M; Loureiro V Int J Food Microbiol; 2012 Feb; 153(3):243-59. PubMed ID: 22189021 [TBL] [Abstract][Full Text] [Related]
5. Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and loreal aroma of Catarratto wines. Naselli V; Pirrone A; Viola E; Craparo V; Porrello A; Maggio A; Seminerio V; Rocca G; Notarbartolo G; Krieger-Weber S; Vagnoli P; Weidmann S; Guzzon R; Settanni L; Moschetti G; Francesca N; Alfonzo A Food Chem; 2024 Jul; 460(Pt 3):140647. PubMed ID: 39121781 [TBL] [Abstract][Full Text] [Related]
6. Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine. Sannino C; Francesca N; Corona O; Settanni L; Cruciata M; Moschetti G J Biosci Bioeng; 2013 Sep; 116(3):347-56. PubMed ID: 23611824 [TBL] [Abstract][Full Text] [Related]
7. Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest. Rivas GA; Valdés La Hens D; Delfederico L; Olguin N; Bravo-Ferrada BM; Tymczyszyn EE; Semorile L; Brizuela NS World J Microbiol Biotechnol; 2022 Jan; 38(2):19. PubMed ID: 34989896 [TBL] [Abstract][Full Text] [Related]
8. Winemaking biochemistry and microbiology: current knowledge and future trends. Moreno-Arribas MV; Polo MC Crit Rev Food Sci Nutr; 2005; 45(4):265-86. PubMed ID: 16047495 [TBL] [Abstract][Full Text] [Related]
9. Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pH. Davis CR; Wibowo DJ; Lee TH; Fleet GH Appl Environ Microbiol; 1986 Mar; 51(3):539-45. PubMed ID: 16347015 [TBL] [Abstract][Full Text] [Related]
10. Pre-fermentative supplementation of fatty acids alters the metabolic activity of wine yeasts. Pinu FR; Villas-Boas SG; Martin D Food Res Int; 2019 Jul; 121():835-844. PubMed ID: 31108815 [TBL] [Abstract][Full Text] [Related]
11. Discovering the Influence of Microorganisms on Wine Color. Tofalo R; Suzzi G; Perpetuini G Front Microbiol; 2021; 12():790935. PubMed ID: 34925298 [TBL] [Abstract][Full Text] [Related]
12. Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition. Abrahamse CE; Bartowsky EJ World J Microbiol Biotechnol; 2012 Jan; 28(1):255-65. PubMed ID: 22806801 [TBL] [Abstract][Full Text] [Related]
13. The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition. Benito Á; Calderón F; Benito S Molecules; 2017 May; 22(5):. PubMed ID: 28471391 [TBL] [Abstract][Full Text] [Related]
14. Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains. Alfonzo A; Francesca N; Mercurio V; Prestianni R; Settanni L; Spanò G; Naselli V; Moschetti G Yeast; 2020 Sep; 37(9-10):475-486. PubMed ID: 32548881 [TBL] [Abstract][Full Text] [Related]
16. Biological management of acidity in wine industry: A review. Vicente J; Baran Y; Navascués E; Santos A; Calderón F; Marquina D; Rauhut D; Benito S Int J Food Microbiol; 2022 Aug; 375():109726. PubMed ID: 35635990 [TBL] [Abstract][Full Text] [Related]
17. Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines. Scutarașu EC; Teliban IV; Zamfir CI; Luchian CE; Colibaba LC; Niculaua M; Cotea VV Foods; 2021 Oct; 10(11):. PubMed ID: 34828850 [TBL] [Abstract][Full Text] [Related]
18. Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines. Castrillo D; Rabuñal E; Neira N; Blanco P FEMS Yeast Res; 2019 Nov; 19(7):. PubMed ID: 31584676 [TBL] [Abstract][Full Text] [Related]
19. Phage-host interactions as a driver of population dynamics during wine fermentation: Betting on underdogs. Chaïb A; Philippe C; Jaomanjaka F; Barchi Y; Oviedo-Hernandez F; Claisse O; Le Marrec C Int J Food Microbiol; 2022 Dec; 383():109936. PubMed ID: 36179497 [TBL] [Abstract][Full Text] [Related]
20. New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation. Vion C; Muro M; Bernard M; Richard B; Valentine F; Yeramian N; Masneuf-Pomarède I; Tempère S; Marullo P Food Microbiol; 2023 Jun; 112():104209. PubMed ID: 36906297 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]