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Journal Abstract Search

929 related items for PubMed ID: 30347355

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  • 2. Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae.
    Hu K, Jin GJ, Xu YH, Tao YS.
    Food Res Int; 2018 Jun; 108():119-127. PubMed ID: 29735040
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  • 3. 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 Jun; 28(21):1887-93. PubMed ID: 25186058
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  • 4. 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; 109():298-309. PubMed ID: 29803453
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  • 5. Isolation and Investigation of Potential Non-Saccharomyces Yeasts to Improve the Volatile Terpene Compounds in Korean Muscat Bailey A Wine.
    Lee SB, Park HD.
    Microorganisms; 2020 Oct 08; 8(10):. PubMed ID: 33050030
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  • 6. 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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  • 8. Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation.
    Ye M, Yue T, Yuan Y.
    FEMS Yeast Res; 2014 Sep 01; 14(6):873-82. PubMed ID: 24931623
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  • 10. The influence of Wickerhamomyces anomalus killer yeast on the fermentation and chemical composition of apple wines.
    Satora P, Tarko T, Sroka P, Blaszczyk U.
    FEMS Yeast Res; 2014 Aug 01; 14(5):729-40. PubMed ID: 24750993
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  • 12. Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters.
    Lee SB, Choi WS, Jo HJ, Yeo SH, Park HD.
    AMB Express; 2016 Dec 01; 6(1):105. PubMed ID: 27822898
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  • 15. 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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  • 18. 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 31; 80(12):S2937-43. PubMed ID: 26509667
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  • 19. 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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  • 20. 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 16; 97(11):3594-3602. PubMed ID: 28098345
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