142 related articles for article (PubMed ID: 36906297)
1. 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]
2. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.
Ruiz J; Ortega N; Martín-Santamaría M; Acedo A; Marquina D; Pascual O; Rozès N; Zamora F; Santos A; Belda I
Int J Food Microbiol; 2019 Sep; 305():108255. PubMed ID: 31252247
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Malo-ethanolic fermentation in grape must by recombinant strains of Saccharomyces cerevisiae.
Volschenk H; Viljoen-Bloom M; Subden RE; van Vuuren HJ
Yeast; 2001 Jul; 18(10):963-70. PubMed ID: 11447602
[TBL] [Abstract][Full Text] [Related]
5. Aptitude of Saccharomyces yeasts to ferment unripe grapes harvested during cluster thinning for reducing alcohol content of wine.
Bovo B; Nadai C; Vendramini C; Fernandes Lemos Junior WJ; Carlot M; Skelin A; Giacomini A; Corich V
Int J Food Microbiol; 2016 Nov; 236():56-64. PubMed ID: 27447926
[TBL] [Abstract][Full Text] [Related]
6. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.
Minnaar PP; Jolly NP; Paulsen V; Du Plessis HW; Van Der Rijst M
Int J Food Microbiol; 2017 Sep; 257():232-237. PubMed ID: 28697384
[TBL] [Abstract][Full Text] [Related]
7. Targeted
Vion C; Le Mao I; Yeramian N; Muro M; Bernard M; Da Costa G; Richard T; Marullo P
Food Microbiol; 2024 Jun; 120():104463. PubMed ID: 38431337
[TBL] [Abstract][Full Text] [Related]
8. Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation.
Redzepovic S; Orlic S; Majdak A; Kozina B; Volschenk H; Viljoen-Bloom M
Int J Food Microbiol; 2003 May; 83(1):49-61. PubMed ID: 12672592
[TBL] [Abstract][Full Text] [Related]
9. Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes.
Lemos Junior WJF; Nadai C; Crepalde LT; de Oliveira VS; de Matos AD; Giacomini A; Corich V
Int J Food Microbiol; 2019 Aug; 303():1-8. PubMed ID: 31102962
[TBL] [Abstract][Full Text] [Related]
10. Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado.
Blanco P; Vázquez-Alén M; Losada A
J Ind Microbiol Biotechnol; 2008 Mar; 35(3):183-8. PubMed ID: 18092185
[TBL] [Abstract][Full Text] [Related]
11. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine.
Gobbi M; Comitini F; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
Food Microbiol; 2013 Apr; 33(2):271-81. PubMed ID: 23200661
[TBL] [Abstract][Full Text] [Related]
12. The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines.
Nisiotou A; Sgouros G; Mallouchos A; Nisiotis CS; Michaelidis C; Tassou C; Banilas G
Food Res Int; 2018 Sep; 111():498-508. PubMed ID: 30007712
[TBL] [Abstract][Full Text] [Related]
13. L-(-)-malic acid production by Saccharomyces spp. during the alcoholic fermentation of wine (1).
Yéramian N; Chaya C; Suárez Lepe JA
J Agric Food Chem; 2007 Feb; 55(3):912-9. PubMed ID: 17263493
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Marker Assisted Selection of Malic-Consuming
Vion C; Peltier E; Bernard M; Muro M; Marullo P
J Fungi (Basel); 2021 Apr; 7(4):. PubMed ID: 33921151
[TBL] [Abstract][Full Text] [Related]
16. Diversity of Saccharomyces cerevisiae strains associated to racemes of Grillo grape variety.
Alfonzo A; Francesca N; Matraxia M; Craparo V; Naselli V; Mercurio V; Moschetti G
FEMS Microbiol Lett; 2020 Jun; 367(12):. PubMed ID: 32558882
[TBL] [Abstract][Full Text] [Related]
17. Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains.
Berenguer M; Vegara S; Barrajón E; Saura D; Valero M; Martí N
Food Chem; 2016 Jan; 190():848-855. PubMed ID: 26213048
[TBL] [Abstract][Full Text] [Related]
18. Influence of different Lachancea thermotolerans strains in the wine profile in the era of climate challenge.
Vicente J; Kelanne N; Rodrigo-Burgos L; Navascués E; Calderón F; Santos A; Marquina D; Yang B; Benito S
FEMS Yeast Res; 2023 Jan; 23():. PubMed ID: 36494201
[TBL] [Abstract][Full Text] [Related]
19. The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.
Vilela-Moura A; Schuller D; Mendes-Faia A; Silva RD; Chaves SR; Sousa MJ; Côrte-Real M
Appl Microbiol Biotechnol; 2011 Jan; 89(2):271-80. PubMed ID: 20931186
[TBL] [Abstract][Full Text] [Related]
20. Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine.
Blazquez Rojas I; Smith PA; Bartowsky EJ
World J Microbiol Biotechnol; 2012 Dec; 28(12):3311-21. PubMed ID: 22878903
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
