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Journal Abstract Search

819 related items for PubMed ID: 28922915

  • 1. 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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  • 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 11; 26(2):204-11. PubMed ID: 19171264
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  • 3. 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
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  • 4. 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
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  • 6. 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
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  • 7. 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 12; 16(5):. PubMed ID: 27364827
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  • 8. 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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  • 11. The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation.
    van Wyk N, Grossmann M, Wendland J, von Wallbrunn C, Pretorius IS.
    J Agric Food Chem; 2019 Dec 11; 67(49):13496-13505. PubMed ID: 31724402
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  • 13. 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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  • 18. Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine.
    Ramírez M, Velázquez R, Maqueda M, Zamora E, López-Piñeiro A, Hernández LM.
    Int J Food Microbiol; 2016 Dec 05; 238():311-319. PubMed ID: 27718475
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