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Journal Abstract Search

483 related items for PubMed ID: 36432199

  • 1. Effect of Hanseniaspora uvarum-Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines.
    Huang M, Liu X, Li X, Sheng X, Li T, Tang W, Yu Z, Wang Y.
    Molecules; 2022 Nov 21; 27(22):. PubMed ID: 36432199
    [Abstract] [Full Text] [Related]

  • 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 21; 108():119-127. PubMed ID: 29735040
    [Abstract] [Full Text] [Related]

  • 3. 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 Jun 21; 15():1413650. PubMed ID: 39113838
    [Abstract] [Full Text] [Related]

  • 4. Indigenous Non-Saccharomyces Yeasts With β-Glucosidase Activity in Sequential Fermentation With Saccharomyces cerevisiae: A Strategy to Improve the Volatile Composition and Sensory Characteristics of Wines.
    Gao P, Peng S, Sam FE, Zhu Y, Liang L, Li M, Wang J.
    Front Microbiol; 2022 Jun 21; 13():845837. PubMed ID: 35633724
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer.
    Pirrone A, Prestianni R, Naselli V, Todaro A, Farina V, Tinebra I, Raffaele G, Badalamenti N, Maggio A, Gaglio R, Settanni L, Bruno M, Moschetti G, Alfonzo A, Francesca N.
    Int J Food Microbiol; 2022 Oct 16; 379():109868. PubMed ID: 35961159
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
    Maturano YP, Mestre MV, Kuchen B, Toro ME, Mercado LA, Vazquez F, Combina M.
    Int J Food Microbiol; 2019 Jan 16; 289():40-48. PubMed ID: 30196180
    [Abstract] [Full Text] [Related]

  • 9. Sequential culture with aroma-producing yeast strains to improve the quality of Kyoho wine.
    Lai YT, Hou CY, Lin SP, Lo YC, Chen CH, Hsieh CW, Lin HW, Cheng KC.
    J Food Sci; 2023 Mar 16; 88(3):1114-1127. PubMed ID: 36660881
    [Abstract] [Full Text] [Related]

  • 10. Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast.
    Miljić U, Puškaš V, Vučurović V, Muzalevski A.
    J Food Sci; 2017 Jun 16; 82(6):1443-1450. PubMed ID: 28494091
    [Abstract] [Full Text] [Related]

  • 11. Screening and oenological property analysis of ethanol-tolerant non-Saccharomyces yeasts isolated from Rosa roxburghii Tratt.
    Li Y, Ding P, Tang X, Zhu W, Huang M, Kang M, Liu X.
    Front Microbiol; 2023 Jun 16; 14():1202440. PubMed ID: 37323890
    [Abstract] [Full Text] [Related]

  • 12. Fermentation Characteristics and Aromatic Profiles of Plum Wines Produced with Hanseniaspora thailandica Zal1 and Common Wine Yeasts.
    Niyomvong N, Trakunjae C, Boondaeng A.
    Molecules; 2023 Mar 28; 28(7):. PubMed ID: 37049772
    [Abstract] [Full Text] [Related]

  • 13. Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters.
    Zhang Z, Wang H, Xia H, Sun L, Zhang Q, Yang H, Zhang J.
    Food Chem X; 2023 Dec 30; 20():100930. PubMed ID: 38144769
    [Abstract] [Full Text] [Related]

  • 14. The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.
    Tristezza M, Tufariello M, Capozzi V, Spano G, Mita G, Grieco F.
    Front Microbiol; 2016 Dec 30; 7():670. PubMed ID: 27242698
    [Abstract] [Full Text] [Related]

  • 15. Saccharomyces cerevisiae and Hanseniaspora uvarum mixed starter cultures: Influence of microbial/physical interactions on wine characteristics.
    Pietrafesa A, Capece A, Pietrafesa R, Bely M, Romano P.
    Yeast; 2020 Nov 30; 37(11):609-621. PubMed ID: 32567694
    [Abstract] [Full Text] [Related]

  • 16. Mixed Cultures of Saccharomyces kudravzevii and S. cerevisiae Modify the Fermentation Process and Improve the Aroma Profile of Semi-Sweet White Wines.
    Błaszczyk U, Satora P, Noga Ł.
    Molecules; 2022 Nov 02; 27(21):. PubMed ID: 36364305
    [Abstract] [Full Text] [Related]

  • 17. Effects of initial oxygenation on chemical and aromatic composition of wine in mixed starters of Hanseniaspora vineae and Saccharomyces cerevisiae.
    Yan G, Zhang B, Joseph L, Waterhouse AL.
    Food Microbiol; 2020 Sep 02; 90():103460. PubMed ID: 32336379
    [Abstract] [Full Text] [Related]

  • 18. Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines.
    Pérez D, Denat M, Heras JM, Guillamón JM, Ferreira V, Querol A.
    Int J Food Microbiol; 2022 Mar 16; 365():109554. PubMed ID: 35093767
    [Abstract] [Full Text] [Related]

  • 19. Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines.
    Xu A, Xiao Y, He Z, Liu J, Wang Y, Gao B, Chang J, Zhu D.
    J Fungi (Basel); 2022 Jan 27; 8(2):. PubMed ID: 35205881
    [Abstract] [Full Text] [Related]

  • 20. Aroma modulation of Cabernet Gernischt dry red wine by optimal enzyme treatment strategy in winemaking.
    Sun WX, Hu K, Zhang JX, Zhu XL, Tao YS.
    Food Chem; 2018 Apr 15; 245():1248-1256. PubMed ID: 29287349
    [Abstract] [Full Text] [Related]

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