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Journal Abstract Search

1887 related items for PubMed ID: 21569929

  • 1. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
    Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M.
    Food Microbiol; 2011 Aug; 28(5):873-82. PubMed ID: 21569929
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  • 2. Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.
    Ciani M, Comitini F, Mannazzu I, Domizio P.
    FEMS Yeast Res; 2010 Mar; 10(2):123-33. PubMed ID: 19807789
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  • 3. Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.
    Medina K, Boido E, Dellacassa E, Carrau F.
    Int J Food Microbiol; 2012 Jul 02; 157(2):245-50. PubMed ID: 22687186
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  • 4. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation.
    Bely M, Stoeckle P, Masneuf-Pomarède I, Dubourdieu D.
    Int J Food Microbiol; 2008 Mar 20; 122(3):312-20. PubMed ID: 18262301
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  • 5. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
    Urso R, Rantsiou K, Dolci P, Rolle L, Comi G, Cocolin L.
    FEMS Yeast Res; 2008 Nov 20; 8(7):1053-62. PubMed ID: 18341578
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  • 6. 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 20; 33(2):271-81. PubMed ID: 23200661
    [Abstract] [Full Text] [Related]

  • 7. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.
    Ciani M, Beco L, Comitini F.
    Int J Food Microbiol; 2006 Apr 25; 108(2):239-45. PubMed ID: 16487611
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  • 8. Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts.
    Sadoudi M, Tourdot-Maréchal R, Rousseaux S, Steyer D, Gallardo-Chacón JJ, Ballester J, Vichi S, Guérin-Schneider R, Caixach J, Alexandre H.
    Food Microbiol; 2012 Dec 25; 32(2):243-53. PubMed ID: 22986187
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  • 10. Coupling kinetic expressions and metabolic networks for predicting wine fermentations.
    Pizarro F, Varela C, Martabit C, Bruno C, Pérez-Correa JR, Agosin E.
    Biotechnol Bioeng; 2007 Dec 01; 98(5):986-98. PubMed ID: 17497743
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  • 11. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines.
    Sun SY, Gong HS, Jiang XM, Zhao YP.
    Food Microbiol; 2014 Dec 01; 44():15-23. PubMed ID: 25084640
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  • 15. Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae.
    Pérez-Nevado F, Albergaria H, Hogg T, Girio F.
    Int J Food Microbiol; 2006 May 01; 108(3):336-45. PubMed ID: 16564103
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  • 16. Effects of using mixed wine yeast cultures in the production of Chardonnay wines.
    García V, Vásquez H, Fonseca F, Manzanares P, Viana F, Martínez C, Ganga MA.
    Rev Argent Microbiol; 2010 May 01; 42(3):226-9. PubMed ID: 21180394
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  • 17. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
    Maturano YP, Mestre MV, Kuchen B, Toro ME, Mercado LA, Vazquez F, Combina M.
    Int J Food Microbiol; 2019 Jan 16; 289():40-48. PubMed ID: 30196180
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  • 19. Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.
    Howell KS, Cozzolino D, Bartowsky EJ, Fleet GH, Henschke PA.
    FEMS Yeast Res; 2006 Jan 16; 6(1):91-101. PubMed ID: 16423074
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  • 20. Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.
    Shekhawat K, Bauer FF, Setati ME.
    Appl Microbiol Biotechnol; 2017 Mar 16; 101(6):2479-2491. PubMed ID: 27913851
    [Abstract] [Full Text] [Related]

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