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Journal Abstract Search

829 related items for PubMed ID: 19391591

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  • 3. Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen.
    Ugliano M, Kolouchova R, Henschke PA.
    J Ind Microbiol Biotechnol; 2011 Mar; 38(3):423-9. PubMed ID: 20668912
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  • 7. Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
    Moreira N, Mendes F, Guedes de Pinho P, Hogg T, Vasconcelos I.
    Int J Food Microbiol; 2008 Jun 10; 124(3):231-8. PubMed ID: 18457893
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  • 10. The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation.
    Barbosa C, Mendes-Faia A, Mendes-Ferreira A.
    Int J Food Microbiol; 2012 Nov 15; 160(2):87-93. PubMed ID: 23177046
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  • 12. The timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentation.
    Mendes-Ferreira A, Barbosa C, Inês A, Mendes-Faia A.
    J Appl Microbiol; 2010 Feb 15; 108(2):540-9. PubMed ID: 19663816
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  • 13. Volatile compounds of wines produced by cells immobilized on grape skins.
    Mallouchos A, Skandamis P, Loukatos P, Komaitis M, Koutinas A, Kanellaki M.
    J Agric Food Chem; 2003 May 07; 51(10):3060-6. PubMed ID: 12720392
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  • 15. Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains.
    Ugliano M, Bartowsky EJ, McCarthy J, Moio L, Henschke PA.
    J Agric Food Chem; 2006 Aug 23; 54(17):6322-31. PubMed ID: 16910726
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  • 17. Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey.
    Nurgel C, Erten H, Canbaş A, Cabaroğlu T, Selli S.
    J Ind Microbiol Biotechnol; 2002 Jul 23; 29(1):28-33. PubMed ID: 12080424
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  • 20. Hydrogen sulfide production during yeast fermentation causes the accumulation of ethanethiol, S-ethyl thioacetate and diethyl disulfide.
    Kinzurik MI, Herbst-Johnstone M, Gardner RC, Fedrizzi B.
    Food Chem; 2016 Oct 15; 209():341-7. PubMed ID: 27173572
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