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419 related items for PubMed ID: 25186058

  • 1. Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae.
    Zhu JC, Niu YW, Feng T, Liu SJ, Cheng HX, Xu N, Yu HY, Xiao ZB.
    Nat Prod Res; 2014; 28(21):1887-93. PubMed ID: 25186058
    [Abstract] [Full Text] [Related]

  • 2. Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis.
    Xiao ZB, Liu JH, Chen F, Wang LY, Niu YW, Feng T, Zhu JC.
    Nat Prod Res; 2015; 29(7):656-62. PubMed ID: 25428208
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  • 3. Comparison of aroma-active compounds and sensory characteristics of durian (Durio zibethinus L.) wines using strains of Saccharomyces cerevisiae with odor activity values and partial least-squares regression.
    Zhu J, Chen F, Wang L, Niu Y, Shu C, Chen H, Xiao Z.
    J Agric Food Chem; 2015 Feb 25; 63(7):1939-47. PubMed ID: 25620380
    [Abstract] [Full Text] [Related]

  • 4. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider.
    Kim DH, Lee SB, Jeon JY, Park HD.
    Int J Food Microbiol; 2019 Feb 02; 290():193-204. PubMed ID: 30347355
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  • 5. Harvest date effects on aroma compounds in aged Riesling icewines.
    Khairallah R, Reynolds AG, Bowen AJ.
    J Sci Food Agric; 2016 Oct 02; 96(13):4398-409. PubMed ID: 26831038
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  • 6. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.
    Vararu F, Moreno-García J, Zamfir CI, Cotea VV, Moreno J.
    Food Chem; 2016 Apr 15; 197(Pt A):373-81. PubMed ID: 26616963
    [Abstract] [Full Text] [Related]

  • 7. Volatile composition of partially fermented wines elaborated from sun dried Pedro Ximénez grapes.
    López de Lerma N, García-Martínez T, Moreno J, Mauricio JC, Peinado RA.
    Food Chem; 2012 Dec 15; 135(4):2445-52. PubMed ID: 22980827
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  • 8. Early leaf removal impact on volatile composition of Tempranillo wines.
    Vilanova M, Diago MP, Genisheva Z, Oliveira JM, Tardaguila J.
    J Sci Food Agric; 2012 Mar 15; 92(4):935-42. PubMed ID: 21968739
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  • 9. Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition.
    Porter TJ, Divol B, Setati ME.
    Int J Food Microbiol; 2019 Feb 02; 290():273-287. PubMed ID: 30412799
    [Abstract] [Full Text] [Related]

  • 10. 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 02; 19(2):177-86. PubMed ID: 23426720
    [Abstract] [Full Text] [Related]

  • 11. Modulating the formation of Meili wine aroma by prefermentative freezing process.
    Peng CT, Wen Y, Tao YS, Lan YY.
    J Agric Food Chem; 2013 Feb 20; 61(7):1542-53. PubMed ID: 23330536
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  • 12. Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains.
    Callejon RM, Clavijo A, Ortigueira P, Troncoso AM, Paneque P, Morales ML.
    Anal Chim Acta; 2010 Feb 15; 660(1-2):68-75. PubMed ID: 20103145
    [Abstract] [Full Text] [Related]

  • 13. Acidic electrolyzed water efficiently improves the flavour of persimmon (Diospyros kaki L. cv. Mopan) wine.
    Zhu W, Zhu B, Li Y, Zhang Y, Zhang B, Fan J.
    Food Chem; 2016 Apr 15; 197(Pt A):141-9. PubMed ID: 26616934
    [Abstract] [Full Text] [Related]

  • 14. Analytical characterisation of Negroamaro red wines by "Aroma Wheels".
    Capone S, Tufariello M, Siciliano P.
    Food Chem; 2013 Dec 01; 141(3):2906-15. PubMed ID: 23871040
    [Abstract] [Full Text] [Related]

  • 15. Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.
    Dellacassa E, Trenchs O, Fariña L, Debernardis F, Perez G, Boido E, Carrau F.
    Int J Food Microbiol; 2017 Jan 16; 241():161-167. PubMed ID: 27783969
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  • 16. Microbial ecology studies of spontaneous fermentation: starter culture selection for prickly pear wine production.
    Rodríguez-Lerma GK, Gutiérrez-Moreno K, Cárdenas-Manríquez M, Botello-Álvarez E, Jiménez-Islas H, Rico-Martínez R, Navarrete-Bolaños JL.
    J Food Sci; 2011 Aug 16; 76(6):M346-52. PubMed ID: 22417507
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  • 17. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach.
    Pereira C, Mendes D, Dias T, Garcia R, da Silva MG, Cabrita MJ.
    J Chromatogr A; 2021 Mar 29; 1641():461991. PubMed ID: 33640805
    [Abstract] [Full Text] [Related]

  • 18. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
    Scott WT, van Mastrigt O, Block DE, Notebaart RA, Smid EJ.
    Microbiol Spectr; 2021 Sep 03; 9(1):e0048521. PubMed ID: 34287034
    [Abstract] [Full Text] [Related]

  • 19. Influence of glycosidases addition on selected monoterpenes contents in musts and white wines from two grape varieties grown in Poland.
    Dziadas M, Jeleń H.
    Acta Sci Pol Technol Aliment; 2011 Sep 03; 10(1):7-17. PubMed ID: 22232525
    [Abstract] [Full Text] [Related]

  • 20. Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation.
    Liu PT, Duan CQ, Yan GL.
    Molecules; 2019 Feb 01; 24(3):. PubMed ID: 30717212
    [Abstract] [Full Text] [Related]

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