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817 related items for PubMed ID: 19171264

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 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. 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 12; 28(5):926-35. PubMed ID: 21569935
    [Abstract] [Full Text] [Related]

  • 8. Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine - A review.
    Hart RS, Jolly NP, Ndimba BK.
    J Microbiol Methods; 2019 Oct 12; 165():105699. PubMed ID: 31446037
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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 01; 97(1):223-35. PubMed ID: 22684328
    [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. 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 15; 16(5):. PubMed ID: 27364827
    [Abstract] [Full Text] [Related]

  • 13. Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma.
    Šuklje K, Antalick G, Buica A, Coetzee ZA, Brand J, Schmidtke LM, Vivier MA.
    Food Chem; 2016 Apr 15; 197 Pt B():1073-84. PubMed ID: 26675843
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Evolution of Volatile Sulfur Compounds during Wine Fermentation.
    Kinzurik MI, Herbst-Johnstone M, Gardner RC, Fedrizzi B.
    J Agric Food Chem; 2015 Sep 16; 63(36):8017-24. PubMed ID: 26271945
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach.
    Pereira C, Mendes D, Dias T, Garcia R, da Silva MG, Cabrita MJ.
    J Chromatogr A; 2021 Mar 29; 1641():461991. PubMed ID: 33640805
    [Abstract] [Full Text] [Related]

  • 19. Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation.
    Musumeci LE, Ryona I, Pan BS, Loscos N, Feng H, Cleary MT, Sacks GL.
    Molecules; 2015 Jul 06; 20(7):12280-99. PubMed ID: 26154886
    [Abstract] [Full Text] [Related]

  • 20. Improved method to quantitatively determine powerful odorant volatile thiols in wine by headspace solid-phase microextraction after derivatization.
    Rodríguez-Bencomo JJ, Schneider R, Lepoutre JP, Rigou P.
    J Chromatogr A; 2009 Jul 24; 1216(30):5640-6. PubMed ID: 19541317
    [Abstract] [Full Text] [Related]

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