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Journal Abstract Search

223 related items for PubMed ID: 23177046

  • 41.
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  • 43. Key role of lipid management in nitrogen and aroma metabolism in an evolved wine yeast strain.
    Rollero S, Mouret JR, Sanchez I, Camarasa C, Ortiz-Julien A, Sablayrolles JM, Dequin S.
    Microb Cell Fact; 2016 Feb 09; 15():32. PubMed ID: 26861624
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  • 45. 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 09; 44():15-23. PubMed ID: 25084640
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  • 47. Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis.
    Childs BC, Bohlscheid JC, Edwards CG.
    Food Microbiol; 2015 Apr 09; 46():604-609. PubMed ID: 25475334
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  • 48. The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation.
    Boudreau TF, Peck GM, O'Keefe SF, Stewart AC.
    J Sci Food Agric; 2017 Jan 09; 97(2):693-704. PubMed ID: 27747891
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  • 51. 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
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  • 52.
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  • 53. Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.
    Tronchoni J, Curiel JA, Sáenz-Navajas MP, Morales P, de-la-Fuente-Blanco A, Fernández-Zurbano P, Ferreira V, Gonzalez R.
    Food Microbiol; 2018 Apr 11; 70():214-223. PubMed ID: 29173630
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  • 55. Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: fermentative performance and influence on the wine characteristics.
    Blanco P, Mirás-Avalos JM, Suárez V, Orriols I.
    Food Sci Technol Int; 2013 Apr 11; 19(2):177-86. PubMed ID: 23426720
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  • 56.
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  • 57. Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae.
    Varela C, Torrea D, Schmidt SA, Ancin-Azpilicueta C, Henschke PA.
    Food Chem; 2012 Dec 15; 135(4):2863-71. PubMed ID: 22980883
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  • 58. Effect on White Grape Must of Multiflora Bee Pollen Addition during the Alcoholic Fermentation Process.
    Amores-Arrocha A, Roldán A, Jiménez-Cantizano A, Caro I, Palacios V.
    Molecules; 2018 May 31; 23(6):. PubMed ID: 29857507
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