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Journal Abstract Search

1447 related items for PubMed ID: 22687186

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

  • 2. 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 02; 28(5):873-82. PubMed ID: 21569929
    [Abstract] [Full Text] [Related]

  • 3. 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 02; 10(2):123-33. PubMed ID: 19807789
    [Abstract] [Full Text] [Related]

  • 4. Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation.
    Englezos V, Cocolin L, Rantsiou K, Ortiz-Julien A, Bloem A, Dequin S, Camarasa C.
    Appl Environ Microbiol; 2018 Aug 15; 84(16):. PubMed ID: 29858207
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 32(2):243-53. PubMed ID: 22986187
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine.
    Ugliano M, Fedrizzi B, Siebert T, Travis B, Magno F, Versini G, Henschke PA.
    J Agric Food Chem; 2009 Jun 10; 57(11):4948-55. PubMed ID: 19391591
    [Abstract] [Full Text] [Related]

  • 8. 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 10; 6(1):91-101. PubMed ID: 16423074
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  • 10. 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 10; 33(2):271-81. PubMed ID: 23200661
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  • 12. Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.
    Contreras A, Curtin C, Varela C.
    Appl Microbiol Biotechnol; 2015 Feb 10; 99(4):1885-95. PubMed ID: 25388943
    [Abstract] [Full Text] [Related]

  • 13. Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity.
    Albertin W, Zimmer A, Miot-Sertier C, Bernard M, Coulon J, Moine V, Colonna-Ceccaldi B, Bely M, Marullo P, Masneuf-Pomarede I.
    Appl Microbiol Biotechnol; 2017 Oct 10; 101(20):7603-7620. PubMed ID: 28913648
    [Abstract] [Full Text] [Related]

  • 14. 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 10; 8(7):1053-62. PubMed ID: 18341578
    [Abstract] [Full Text] [Related]

  • 15. Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: impact on 2-phenylethyl acetate production.
    Viana F, Belloch C, Vallés S, Manzanares P.
    Int J Food Microbiol; 2011 Dec 02; 151(2):235-40. PubMed ID: 21962939
    [Abstract] [Full Text] [Related]

  • 16. The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.
    Prior KJ, Bauer FF, Divol B.
    Food Microbiol; 2019 Jun 02; 79():75-84. PubMed ID: 30621878
    [Abstract] [Full Text] [Related]

  • 17. Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains.
    Martin V, Boido E, Giorello F, Mas A, Dellacassa E, Carrau F.
    Yeast; 2016 Jul 02; 33(7):323-8. PubMed ID: 26945700
    [Abstract] [Full Text] [Related]

  • 18. Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae.
    Medina K, Boido E, Fariña L, Gioia O, Gomez ME, Barquet M, Gaggero C, Dellacassa E, Carrau F.
    Food Chem; 2013 Dec 01; 141(3):2513-21. PubMed ID: 23870989
    [Abstract] [Full Text] [Related]

  • 19. Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions.
    Valera MJ, Morcillo-Parra MÁ, Zagórska I, Mas A, Beltran G, Torija MJ.
    Int J Food Microbiol; 2019 Jan 16; 289():174-181. PubMed ID: 30253310
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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