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Journal Abstract Search

328 related items for PubMed ID: 24871631

  • 1. Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines.
    Gammacurta M, Marchand S, Albertin W, Moine V, de Revel G.
    J Agric Food Chem; 2014 Jun 11; 62(23):5378-89. PubMed ID: 24871631
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  • 2. Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine.
    Gammacurta M, Marchand S, Moine V, de Revel G.
    J Sci Food Agric; 2017 Sep 11; 97(12):4046-4057. PubMed ID: 28199009
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  • 3. 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
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  • 4. 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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  • 5. Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.
    Devi A, Archana KM, Bhavya PK, Anu-Appaiah KA.
    J Sci Food Agric; 2018 Feb 11; 98(3):1162-1170. PubMed ID: 28734048
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  • 7. Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds.
    Gammacurta M, Lytra G, Marchal A, Marchand S, Christophe Barbe J, Moine V, de Revel G.
    Food Chem; 2018 Jan 15; 239():252-259. PubMed ID: 28873567
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  • 11. Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines.
    Castrillo D, Rabuñal E, Neira N, Blanco P.
    FEMS Yeast Res; 2019 Nov 01; 19(7):. PubMed ID: 31584676
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  • 12. Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines.
    Naselli V, Pirrone A, Viola E, Craparo V, Porrello A, Maggio A, Seminerio V, Rocca G, Notarbartolo G, Krieger-Weber S, Vagnoli P, Weidmann S, Guzzon R, Settanni L, Moschetti G, Francesca N, Alfonzo A.
    Food Chem; 2024 Dec 01; 460(Pt 3):140647. PubMed ID: 39121781
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  • 13. The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine.
    Boido E, Medina K, Fariña L, Carrau F, Versini G, Dellacassa E.
    J Agric Food Chem; 2009 Jul 22; 57(14):6271-8. PubMed ID: 19548685
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  • 14. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.
    Liu J, Arneborg N, Toldam-Andersen TB, Petersen MA, Bredie WL.
    J Sci Food Agric; 2017 Aug 22; 97(11):3594-3602. PubMed ID: 28098345
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  • 15. Impact of Sequential Inoculation with the Non-Saccharomyces T. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines.
    Muñoz-Redondo JM, Puertas B, Cantos-Villar E, Jiménez-Hierro MJ, Carbú M, Garrido C, Ruiz-Moreno MJ, Moreno-Rojas JM.
    J Agric Food Chem; 2021 Feb 10; 69(5):1598-1609. PubMed ID: 33507745
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  • 16. Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution.
    Cameleyre M, Lytra G, Tempere S, Barbe JC.
    J Agric Food Chem; 2015 Nov 11; 63(44):9777-88. PubMed ID: 26529563
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  • 17. 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 11; 26(2):204-11. PubMed ID: 19171264
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  • 19. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
    Varela C, Barker A, Tran T, Borneman A, Curtin C.
    Int J Food Microbiol; 2017 Jul 03; 252():1-9. PubMed ID: 28436828
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  • 20. Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition.
    Abrahamse CE, Bartowsky EJ.
    World J Microbiol Biotechnol; 2012 Jan 03; 28(1):255-65. PubMed ID: 22806801
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