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Journal Abstract Search

392 related items for PubMed ID: 31446037

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. 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 16; 99(15):6944-6953. PubMed ID: 31414495
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  • 23. Over-production of the major exoglucanase of Saccharomyces cerevisiae leads to an increase in the aroma of wine.
    Gil JV, Manzanares P, Genovés S, Vallés S, González-Candelas L.
    Int J Food Microbiol; 2005 Aug 15; 103(1):57-68. PubMed ID: 16084266
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  • 24. 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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  • 25. Wine yeasts identification by MALDI-TOF MS: Optimization of the preanalytical steps and development of an extensible open-source platform for processing and analysis of an in-house MS database.
    Gutiérrez C, Gómez-Flechoso MÁ, Belda I, Ruiz J, Kayali N, Polo L, Santos A.
    Int J Food Microbiol; 2017 Aug 02; 254():1-10. PubMed ID: 28511108
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  • 27. Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae.
    Bellon JR, Schmid F, Capone DL, Dunn BL, Chambers PJ.
    PLoS One; 2013 Aug 02; 8(4):e62053. PubMed ID: 23614011
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  • 29. Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines.
    Bellon JR, Eglinton JM, Siebert TE, Pollnitz AP, Rose L, de Barros Lopes M, Chambers PJ.
    Appl Microbiol Biotechnol; 2011 Aug 02; 91(3):603-12. PubMed ID: 21538112
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  • 33. 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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  • 35. Evaluation of Fermentation Efficiency of Yeast Strains and their Effect on Quality of Young Wines.
    Sharma AK, Singh PN, Sawant SD.
    Indian J Microbiol; 2012 Sep 11; 52(3):495-9. PubMed ID: 23997346
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  • 36. Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains.
    van Breda V, Jolly N, van Wyk J.
    Int J Food Microbiol; 2013 May 15; 163(2-3):80-8. PubMed ID: 23558190
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  • 38. The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines.
    Li L, Yuan C, Zhang L, Chu R, Yu Q, Cai J, Yang T, Zhang M.
    Front Microbiol; 2024 May 15; 15():1413650. PubMed ID: 39113838
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