These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

581 related items for PubMed ID: 31724402

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. 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 11; 97(11):3594-3602. PubMed ID: 28098345
    [Abstract] [Full Text] [Related]

  • 5. Torulaspora delbrueckii for secondary fermentation in sparkling wine production.
    Canonico L, Comitini F, Ciani M.
    Food Microbiol; 2018 Sep 11; 74():100-106. PubMed ID: 29706323
    [Abstract] [Full Text] [Related]

  • 6. Screening of Yeast in Various Vineyard Soil and Study on Its Flavor Compounds from Brewing Grape Wine.
    Wang X, Wang Z, Feng T.
    Molecules; 2022 Jan 14; 27(2):. PubMed ID: 35056826
    [Abstract] [Full Text] [Related]

  • 7. Impact of yeast strain on ester levels and fruity aroma persistence during aging of Bordeaux red wines.
    Gammacurta M, Marchand S, Albertin W, Moine V, de Revel G.
    J Agric Food Chem; 2014 Jun 11; 62(23):5378-89. PubMed ID: 24871631
    [Abstract] [Full Text] [Related]

  • 8. Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine.
    Gammacurta M, Marchand S, Moine V, de Revel G.
    J Sci Food Agric; 2017 Sep 11; 97(12):4046-4057. PubMed ID: 28199009
    [Abstract] [Full Text] [Related]

  • 9. Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines.
    Castrillo D, Rabuñal E, Neira N, Blanco P.
    FEMS Yeast Res; 2019 Nov 01; 19(7):. PubMed ID: 31584676
    [Abstract] [Full Text] [Related]

  • 10. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.
    Varela C, Barker A, Tran T, Borneman A, Curtin C.
    Int J Food Microbiol; 2017 Jul 03; 252():1-9. PubMed ID: 28436828
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains.
    Vararu F, Moreno-García J, Zamfir CI, Cotea VV, Moreno J.
    Food Chem; 2016 Apr 15; 197(Pt A):373-81. PubMed ID: 26616963
    [Abstract] [Full Text] [Related]

  • 13. Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.
    King ES, Swiegers JH, Travis B, Francis IL, Bastian SE, Pretorius IS.
    J Agric Food Chem; 2008 Nov 26; 56(22):10829-37. PubMed ID: 18942843
    [Abstract] [Full Text] [Related]

  • 14. Influence of beta glucosidases from native yeast on the aroma of Muscat and Tannat wines.
    de Ovalle S, Brena B, González-Pombo P.
    Food Chem; 2021 Jun 01; 346():128899. PubMed ID: 33401089
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae.
    Englezos V, Cravero F, Torchio F, Rantsiou K, Ortiz-Julien A, Lambri M, Gerbi V, Rolle L, Cocolin L.
    Food Microbiol; 2018 Feb 01; 69():179-188. PubMed ID: 28941899
    [Abstract] [Full Text] [Related]

  • 17. Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale.
    Tronchoni J, Curiel JA, Sáenz-Navajas MP, Morales P, de-la-Fuente-Blanco A, Fernández-Zurbano P, Ferreira V, Gonzalez R.
    Food Microbiol; 2018 Apr 01; 70():214-223. PubMed ID: 29173630
    [Abstract] [Full Text] [Related]

  • 18. 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 01; 94():103650. PubMed ID: 33279075
    [Abstract] [Full Text] [Related]

  • 19. Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine.
    Ruiz J, Kiene F, Belda I, Fracassetti D, Marquina D, Navascués E, Calderón F, Benito A, Rauhut D, Santos A, Benito S.
    Appl Microbiol Biotechnol; 2019 Sep 01; 103(18):7425-7450. PubMed ID: 31377872
    [Abstract] [Full Text] [Related]

  • 20. Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation.
    Liu PT, Duan CQ, Yan GL.
    Molecules; 2019 Feb 01; 24(3):. PubMed ID: 30717212
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 30.