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Journal Abstract Search

247 related items for PubMed ID: 27364827

  • 1. The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains.
    Casu F, Pinu FR, Fedrizzi B, Greenwood DR, Villas-Boas SG.
    FEMS Yeast Res; 2016 Aug; 16(5):. PubMed ID: 27364827
    [Abstract] [Full Text] [Related]

  • 2. 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; 26(2):204-11. PubMed ID: 19171264
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Yeast genes involved in sulfur and nitrogen metabolism affect the production of volatile thiols from Sauvignon Blanc musts.
    Harsch MJ, Gardner RC.
    Appl Microbiol Biotechnol; 2013 Jan 11; 97(1):223-35. PubMed ID: 22684328
    [Abstract] [Full Text] [Related]

  • 5. Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma.
    Swiegers JH, Capone DL, Pardon KH, Elsey GM, Sefton MA, Francis IL, Pretorius IS.
    Yeast; 2007 Jul 11; 24(7):561-74. PubMed ID: 17492802
    [Abstract] [Full Text] [Related]

  • 6. Influence of fermentation temperature on volatile thiols concentrations in Sauvignon blanc wines.
    Masneuf-Pomarède I, Mansour C, Murat ML, Tominaga T, Dubourdieu D.
    Int J Food Microbiol; 2006 May 01; 108(3):385-90. PubMed ID: 16524635
    [Abstract] [Full Text] [Related]

  • 7. Pre-fermentative supplementation of fatty acids alters the metabolic activity of wine yeasts.
    Pinu FR, Villas-Boas SG, Martin D.
    Food Res Int; 2019 Jul 01; 121():835-844. PubMed ID: 31108815
    [Abstract] [Full Text] [Related]

  • 8. The yeast IRC7 gene encodes a β-lyase responsible for production of the varietal thiol 4-mercapto-4-methylpentan-2-one in wine.
    Roncoroni M, Santiago M, Hooks DO, Moroney S, Harsch MJ, Lee SA, Richards KD, Nicolau L, Gardner RC.
    Food Microbiol; 2011 Aug 01; 28(5):926-35. PubMed ID: 21569935
    [Abstract] [Full Text] [Related]

  • 9. Yeast genes required for conversion of grape precursors to varietal thiols in wine.
    Santiago M, Gardner RC.
    FEMS Yeast Res; 2015 Aug 01; 15(5):fov034. PubMed ID: 26038341
    [Abstract] [Full Text] [Related]

  • 10. Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
    King ES, Swiegers JH, Travis B, Francis IL, Bastian SE, Pretorius IS.
    J Agric Food Chem; 2008 Nov 26; 56(22):10829-37. PubMed ID: 18942843
    [Abstract] [Full Text] [Related]

  • 11. Influence of juice pressing conditions on polyphenols, antioxidants, and varietal aroma of Sauvignon blanc microferments.
    Patel P, Herbst-Johnstone M, Lee SA, Gardner RC, Weaver R, Nicolau L, Kilmartin PA.
    J Agric Food Chem; 2010 Jun 23; 58(12):7280-8. PubMed ID: 20486689
    [Abstract] [Full Text] [Related]

  • 12. Influence of grape-harvesting steps on varietal thiol aromas in Sauvignon blanc wines.
    Allen T, Herbst-Johnstone M, Girault M, Butler P, Logan G, Jouanneau S, Nicolau L, Kilmartin PA.
    J Agric Food Chem; 2011 Oct 12; 59(19):10641-50. PubMed ID: 21854044
    [Abstract] [Full Text] [Related]

  • 13. Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine - A review.
    Hart RS, Jolly NP, Ndimba BK.
    J Microbiol Methods; 2019 Oct 12; 165():105699. PubMed ID: 31446037
    [Abstract] [Full Text] [Related]

  • 14. Nitrogen and carbon assimilation by Saccharomyces cerevisiae during Sauvignon blanc juice fermentation.
    Pinu FR, Edwards PJ, Gardner RC, Villas-Boas SG.
    FEMS Yeast Res; 2014 Dec 12; 14(8):1206-22. PubMed ID: 25345561
    [Abstract] [Full Text] [Related]

  • 15. Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
    Lilly M, Lambrechts MG, Pretorius IS.
    Appl Environ Microbiol; 2000 Feb 12; 66(2):744-53. PubMed ID: 10653746
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Juice Index: an integrated Sauvignon blanc grape and wine metabolomics database shows mainly seasonal differences.
    Pinu FR, Tumanov S, Grose C, Raw V, Albright A, Stuart L, Villas-Boas SG, Martin D, Harker R, Greven M.
    Metabolomics; 2019 Jan 02; 15(1):3. PubMed ID: 30830411
    [Abstract] [Full Text] [Related]

  • 18. New precursor of 3-mercaptohexan-1-ol in grape juice: thiol-forming potential and kinetics during early stages of must fermentation.
    Harsch MJ, Benkwitz F, Frost A, Colonna-Ceccaldi B, Gardner RC, Salmon JM.
    J Agric Food Chem; 2013 Apr 17; 61(15):3703-13. PubMed ID: 23530468
    [Abstract] [Full Text] [Related]

  • 19. Inactive dry yeast application on grapes modify Sauvignon Blanc wine aroma.
    Šuklje K, Antalick G, Buica A, Coetzee ZA, Brand J, Schmidtke LM, Vivier MA.
    Food Chem; 2016 Apr 15; 197 Pt B():1073-84. PubMed ID: 26675843
    [Abstract] [Full Text] [Related]

  • 20. New insights on 3-mercaptohexanol (3MH) biogenesis in Sauvignon Blanc wines: Cys-3MH and (E)-hexen-2-al are not the major precursors.
    Subileau M, Schneider R, Salmon JM, Degryse E.
    J Agric Food Chem; 2008 Oct 08; 56(19):9230-5. PubMed ID: 18788709
    [Abstract] [Full Text] [Related]

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