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Journal Abstract Search

392 related items for PubMed ID: 31446037

  • 1. 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; 165():105699. PubMed ID: 31446037
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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; 26(2):204-11. PubMed ID: 19171264
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  • 5. 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
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  • 10. Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine.
    Velázquez R, Zamora E, Álvarez ML, Ramírez M.
    Int J Food Microbiol; 2019 Jan 16; 289():134-144. PubMed ID: 30240984
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  • 11. 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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  • 15. The Role of Indigenous Yeasts in Shaping the Chemical and Sensory Profiles of Wine: Effects of Different Strains and Varieties.
    Zhang XK, Liu PT, Zheng XW, Li ZF, Sun JP, Fan JS, Ye DQ, Li DM, Wang HQ, Yu QQ, Ding ZY.
    Molecules; 2024 Sep 09; 29(17):. PubMed ID: 39275126
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  • 16. Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production.
    Di Gianvito P, Perpetuini G, Tittarelli F, Schirone M, Arfelli G, Piva A, Patrignani F, Lanciotti R, Olivastri L, Suzzi G, Tofalo R.
    Food Res Int; 2018 Jul 09; 109():552-560. PubMed ID: 29803483
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