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Journal Abstract Search

819 related items for PubMed ID: 28922915

  • 21. Evaluation of key odorants in sauvignon blanc wines using three different methodologies.
    Benkwitz F, Nicolau L, Lund C, Beresford M, Wohlers M, Kilmartin PA.
    J Agric Food Chem; 2012 Jun 27; 60(25):6293-302. PubMed ID: 22663147
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  • 22. Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation.
    Zhang F, Zhang J, Sun Y.
    J Sci Food Agric; 2024 Nov 27; 104(14):8693-8706. PubMed ID: 38922891
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  • 23. Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition.
    López de Lerma N, Peinado RA.
    Int J Food Microbiol; 2011 Jan 31; 145(1):342-8. PubMed ID: 21215485
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  • 24. 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 31; 66(2):744-53. PubMed ID: 10653746
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  • 25. Pre-fermentation addition of grape tannin increases the varietal thiols content in wine.
    Larcher R, Tonidandel L, Román Villegas T, Nardin T, Fedrizzi B, Nicolini G.
    Food Chem; 2015 Jan 01; 166():56-61. PubMed ID: 25053028
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  • 26. Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice.
    Wang X, Chen L, Capone DL, Roland A, Jeffery DW.
    J Agric Food Chem; 2020 Aug 12; 68(32):8676-8687. PubMed ID: 32786724
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  • 27. 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
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  • 28. Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine.
    Sun W, Chen X, Feng S, Bi P, Han J, Li S, Liu X, Zhang Z, Long F, Guo J.
    Food Chem; 2024 Dec 01; 460(Pt 3):140758. PubMed ID: 39121775
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  • 29. Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae.
    Englezos V, Rantsiou K, Cravero F, Torchio F, Giacosa S, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L.
    Food Res Int; 2018 Jul 01; 109():298-309. PubMed ID: 29803453
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  • 30. Evolution of Volatile Sulfur Compounds during Wine Fermentation.
    Kinzurik MI, Herbst-Johnstone M, Gardner RC, Fedrizzi B.
    J Agric Food Chem; 2015 Sep 16; 63(36):8017-24. PubMed ID: 26271945
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  • 31. Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae.
    Djordjević R, Gibson B, Sandell M, de Billerbeck GM, Bugarski B, Leskošek-Čukalović I, Vunduk J, Nikićević N, Nedović V.
    Yeast; 2015 Jan 16; 32(1):271-9. PubMed ID: 25418076
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  • 32. Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma.
    Ugliano M, Travis B, Francis IL, Henschke PA.
    J Agric Food Chem; 2010 Dec 08; 58(23):12417-25. PubMed ID: 21067239
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  • 33. Nitrogen metabolism in three non-conventional wine yeast species: A tool to modulate wine aroma profiles.
    Rollero S, Bloem A, Brand J, Ortiz-Julien A, Camarasa C, Divol B.
    Food Microbiol; 2021 Apr 08; 94():103650. PubMed ID: 33279075
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  • 34. 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
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  • 35. A new analytical method to measure S-methyl-l-methionine in grape juice reveals the influence of yeast on dimethyl sulfide production during fermentation.
    Deed RC, Pilkington LI, Herbst-Johnstone M, Miskelly GM, Barker D, Fedrizzi B.
    J Sci Food Agric; 2019 Dec 17; 99(15):6944-6953. PubMed ID: 31414495
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  • 36. Torulaspora delbrueckii for secondary fermentation in sparkling wine production.
    Canonico L, Comitini F, Ciani M.
    Food Microbiol; 2018 Sep 17; 74():100-106. PubMed ID: 29706323
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  • 37. Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality.
    Jood I, Hoff JW, Setati ME.
    World J Microbiol Biotechnol; 2017 Jul 17; 33(7):129. PubMed ID: 28585169
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  • 38. 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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  • 39. Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.
    Minnaar PP, Jolly NP, Paulsen V, Du Plessis HW, Van Der Rijst M.
    Int J Food Microbiol; 2017 Sep 18; 257():232-237. PubMed ID: 28697384
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  • 40. Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine.
    Peng B, Li F, Cui L, Guo Y.
    J Food Sci; 2015 Dec 18; 80(12):S2937-43. PubMed ID: 26509667
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