196 related articles for article (PubMed ID: 35650985)
1. Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship with the volatile components in the wine.
Wei R; Ding Y; Chen N; Wang L; Gao F; Zhang L; Song R; Liu Y; Li H; Wang H
Food Res Int; 2022 Jun; 156():111372. PubMed ID: 35650985
[TBL] [Abstract][Full Text] [Related]
2. Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine.
Liu D; Legras JL; Zhang P; Chen D; Howell K
Int J Food Microbiol; 2021 Jan; 338():108983. PubMed ID: 33261862
[TBL] [Abstract][Full Text] [Related]
3. Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions.
Gao J; Geng H; Chai R; Wu T; Huang W; You Y; Zhan J
Foods; 2023 Dec; 13(1):. PubMed ID: 38201134
[TBL] [Abstract][Full Text] [Related]
4. Microbial diversity on grape epidermis and wine volatile aroma in spontaneous fermentation comprehensively driven by geography, subregion, and variety.
Chen Y; Lei X; Jiang J; Qin Y; Jiang L; Liu YL
Int J Food Microbiol; 2023 Nov; 404():110315. PubMed ID: 37467530
[TBL] [Abstract][Full Text] [Related]
5. Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics.
Bokulich NA; Collins TS; Masarweh C; Allen G; Heymann H; Ebeler SE; Mills DA
mBio; 2016 Jun; 7(3):. PubMed ID: 27302757
[TBL] [Abstract][Full Text] [Related]
6. Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking.
Ding Y; Wei R; Wang L; Wang W; Wang H; Li H
Food Res Int; 2023 May; 167():112718. PubMed ID: 37087276
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of rain-shelter cultivation mode effects on microbial diversity during Cabernet Sauvignon (Vitis vinifera L.) maturation in Jingyang, Shaanxi, China.
Huang R; Shen L; Yu H; Jiang J; Qin Y; Liu Y; Zhang J; Song Y
Food Res Int; 2022 Jun; 156():111165. PubMed ID: 35651031
[TBL] [Abstract][Full Text] [Related]
8. Associations between the sensory attributes and volatile composition of Cabernet Sauvignon wines and the volatile composition of the grapes used for their production.
Forde CG; Cox A; Williams ER; Boss PK
J Agric Food Chem; 2011 Mar; 59(6):2573-83. PubMed ID: 21332199
[TBL] [Abstract][Full Text] [Related]
9. The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine.
Liu Z; Wang Z; Sun J; Ni L
Food Microbiol; 2020 Apr; 86():103347. PubMed ID: 31703852
[TBL] [Abstract][Full Text] [Related]
10. Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota.
Wang M; Wang J; Chen J; Philipp C; Zhao X; Wang J; Liu Y; Suo R
Foods; 2022 Jun; 11(12):. PubMed ID: 35741923
[TBL] [Abstract][Full Text] [Related]
11. Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation.
Zhang F; Zhang J; Sun Y
J Sci Food Agric; 2024 Jun; ():. PubMed ID: 38922891
[TBL] [Abstract][Full Text] [Related]
12. Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development.
Wei R; Ding Y; Gao F; Zhang L; Wang L; Li H; Wang H
Int J Food Microbiol; 2022 Feb; 362():109475. PubMed ID: 34798479
[TBL] [Abstract][Full Text] [Related]
13. Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines.
Canuti V; Conversano M; Calzi ML; Heymann H; Matthews MA; Ebeler SE
J Chromatogr A; 2009 Apr; 1216(15):3012-22. PubMed ID: 19233370
[TBL] [Abstract][Full Text] [Related]
14. The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine.
Liu D; Chen Q; Zhang P; Chen D; Howell KS
mSphere; 2020 Aug; 5(4):. PubMed ID: 32817452
[TBL] [Abstract][Full Text] [Related]
15. Volatile compounds of young wines from cabernet sauvignon, cabernet gernischet and chardonnay varieties grown in the loess plateau region of china.
Jiang B; Zhang Z
Molecules; 2010 Dec; 15(12):9184-96. PubMed ID: 21150828
[TBL] [Abstract][Full Text] [Related]
16. Combined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang.
Zhu LX; Wang GQ; Aihaiti A
World J Microbiol Biotechnol; 2020 Jul; 36(8):122. PubMed ID: 32686060
[TBL] [Abstract][Full Text] [Related]
17. Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape.
Shi X; Chen F; Xu Y; Zheng X; Xiao J
Nat Prod Res; 2015; 29(19):1870-3. PubMed ID: 25677508
[TBL] [Abstract][Full Text] [Related]
18. Fermentation-Guided Natural Products Isolation of a Grape Berry Triacylglyceride that Enhances Ethyl Ester Production.
Blackford CL; Dennis EG; Keyzers RA; Schueuermann C; Trengove RD; Boss PK
Molecules; 2018 Jan; 23(1):. PubMed ID: 29329227
[TBL] [Abstract][Full Text] [Related]
19. Changes in the volatile compound production of fermentations made from musts with increasing grape content.
Keyzers RA; Boss PK
J Agric Food Chem; 2010 Jan; 58(2):1153-64. PubMed ID: 20020683
[TBL] [Abstract][Full Text] [Related]
20. Natural and sustainable wine: a review.
Wei R; Wang L; Ding Y; Zhang L; Gao F; Chen N; Song Y; Li H; Wang H
Crit Rev Food Sci Nutr; 2023; 63(26):8249-8260. PubMed ID: 35333679
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
