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Journal Abstract Search

351 related items for PubMed ID: 30830411

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  • 2. 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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  • 4. 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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  • 5. 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 12; 26(2):204-11. PubMed ID: 19171264
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  • 6. 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
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  • 8. 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
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  • 9. 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
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  • 10. Comprehensive lipidome profiling of Sauvignon blanc grape juice.
    Tumanov S, Zubenko Y, Greven M, Greenwood DR, Shmanai V, Villas-Boas SG.
    Food Chem; 2015 Aug 01; 180():249-256. PubMed ID: 25766825
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  • 11. Effect of skin contact and pressure on the composition of Sauvignon Blanc must.
    Maggu M, Winz R, Kilmartin PA, Trought MC, Nicolau L.
    J Agric Food Chem; 2007 Dec 12; 55(25):10281-8. PubMed ID: 18020411
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  • 13. 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
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  • 16. 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 29; 99(15):6944-6953. PubMed ID: 31414495
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  • 20. The aromatic profile of wine distillates from Ugni blanc grape musts is influenced by the nitrogen nutrition (organic vs. inorganic) of Saccharomyces cerevisiae.
    Guittin C, Maçna F, Barreau A, Poitou X, Sablayrolles JM, Mouret JR, Farines V.
    Food Microbiol; 2023 May 29; 111():104193. PubMed ID: 36681397
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