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306 related items for PubMed ID: 16524635

  • 1. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
    Masneuf-Pomarède I, Mansour C, Murat ML, Tominaga T, Dubourdieu D.
    Int J Food Microbiol; 2006 May 01; 108(3):385-90. PubMed ID: 16524635
    [Abstract] [Full Text] [Related]

  • 2. 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 01; 26(2):204-11. PubMed ID: 19171264
    [Abstract] [Full Text] [Related]

  • 3. Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
    Swiegers JH, Capone DL, Pardon KH, Elsey GM, Sefton MA, Francis IL, Pretorius IS.
    Yeast; 2007 Jul 01; 24(7):561-74. PubMed ID: 17492802
    [Abstract] [Full Text] [Related]

  • 4. Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
    King ES, Swiegers JH, Travis B, Francis IL, Bastian SE, Pretorius IS.
    J Agric Food Chem; 2008 Nov 26; 56(22):10829-37. PubMed ID: 18942843
    [Abstract] [Full Text] [Related]

  • 5. Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.
    Deed RC, Fedrizzi B, Gardner RC.
    J Agric Food Chem; 2017 Oct 11; 65(40):8902-8912. PubMed ID: 28922915
    [Abstract] [Full Text] [Related]

  • 6. Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines.
    Allen T, Herbst-Johnstone M, Girault M, Butler P, Logan G, Jouanneau S, Nicolau L, Kilmartin PA.
    J Agric Food Chem; 2011 Oct 12; 59(19):10641-50. PubMed ID: 21854044
    [Abstract] [Full Text] [Related]

  • 7. Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts.
    Harsch MJ, Gardner RC.
    Appl Microbiol Biotechnol; 2013 Jan 12; 97(1):223-35. PubMed ID: 22684328
    [Abstract] [Full Text] [Related]

  • 8. Stereoisomeric distribution of 3-mercaptohexan-1-ol and 3-mercaptohexyl acetate in dry and sweet white wines made from Vitis vinifera (Var. Sauvignon Blanc and Semillon).
    Tominaga T, Niclass Y, Frérot E, Dubourdieu D.
    J Agric Food Chem; 2006 Sep 20; 54(19):7251-5. PubMed ID: 16968090
    [Abstract] [Full Text] [Related]

  • 9. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
    Patel P, Herbst-Johnstone M, Lee SA, Gardner RC, Weaver R, Nicolau L, Kilmartin PA.
    J Agric Food Chem; 2010 Jun 23; 58(12):7280-8. PubMed ID: 20486689
    [Abstract] [Full Text] [Related]

  • 10. The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine.
    Roncoroni M, Santiago M, Hooks DO, Moroney S, Harsch MJ, Lee SA, Richards KD, Nicolau L, Gardner RC.
    Food Microbiol; 2011 Aug 23; 28(5):926-35. PubMed ID: 21569935
    [Abstract] [Full Text] [Related]

  • 11. Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains.
    Howell KS, Swiegers JH, Elsey GM, Siebert TE, Bartowsky EJ, Fleet GH, Pretorius IS, de Barros Lopes MA.
    FEMS Microbiol Lett; 2004 Nov 15; 240(2):125-9. PubMed ID: 15522498
    [Abstract] [Full Text] [Related]

  • 12. Influence of volatile thiols in the development of blackcurrant aroma in red wine.
    Rigou P, Triay A, Razungles A.
    Food Chem; 2014 Jan 01; 142():242-8. PubMed ID: 24001837
    [Abstract] [Full Text] [Related]

  • 13. Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma.
    Holt S, Cordente AG, Williams SJ, Capone DL, Jitjaroen W, Menz IR, Curtin C, Anderson PA.
    Appl Environ Microbiol; 2011 Jun 01; 77(11):3626-32. PubMed ID: 21478306
    [Abstract] [Full Text] [Related]

  • 14. New precursor of 3-mercaptohexan-1-ol in grape juice: thiol-forming potential and kinetics during early stages of must fermentation.
    Harsch MJ, Benkwitz F, Frost A, Colonna-Ceccaldi B, Gardner RC, Salmon JM.
    J Agric Food Chem; 2013 Apr 17; 61(15):3703-13. PubMed ID: 23530468
    [Abstract] [Full Text] [Related]

  • 15. The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains.
    Casu F, Pinu FR, Fedrizzi B, Greenwood DR, Villas-Boas SG.
    FEMS Yeast Res; 2016 Aug 17; 16(5):. PubMed ID: 27364827
    [Abstract] [Full Text] [Related]

  • 16. Revisiting the evaluation strategy of varietal thiol biogenesis.
    Bonnaffoux H, Delpech S, Rémond E, Schneider R, Roland A, Cavelier F.
    Food Chem; 2018 Dec 01; 268():126-133. PubMed ID: 30064739
    [Abstract] [Full Text] [Related]

  • 17. Yeast genes required for conversion of grape precursors to varietal thiols in wine.
    Santiago M, Gardner RC.
    FEMS Yeast Res; 2015 Aug 01; 15(5):fov034. PubMed ID: 26038341
    [Abstract] [Full Text] [Related]

  • 18. Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.
    Larcher R, Tonidandel L, Román Villegas T, Nardin T, Fedrizzi B, Nicolini G.
    Food Chem; 2015 Jan 01; 166():56-61. PubMed ID: 25053028
    [Abstract] [Full Text] [Related]

  • 19. Evaluation of key odorants in sauvignon blanc wines using three different methodologies.
    Benkwitz F, Nicolau L, Lund C, Beresford M, Wohlers M, Kilmartin PA.
    J Agric Food Chem; 2012 Jun 27; 60(25):6293-302. PubMed ID: 22663147
    [Abstract] [Full Text] [Related]

  • 20. Ethyl propiolate derivatisation for the analysis of varietal thiols in wine.
    Herbst-Johnstone M, Piano F, Duhamel N, Barker D, Fedrizzi B.
    J Chromatogr A; 2013 Oct 18; 1312():104-10. PubMed ID: 24034138
    [Abstract] [Full Text] [Related]

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