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Journal Abstract Search

144 related items for PubMed ID: 39275126

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

  • 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 09; 26(2):204-11. PubMed ID: 19171264
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  • 3. Nitrogenous Compound Utilization and Production of Volatile Organic Compounds among Commercial Wine Yeasts Highlight Strain-Specific Metabolic Diversity.
    Scott WT, van Mastrigt O, Block DE, Notebaart RA, Smid EJ.
    Microbiol Spectr; 2021 Sep 03; 9(1):e0048521. PubMed ID: 34287034
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  • 4. 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]

  • 5. 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]

  • 6. 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 01; 108():119-127. PubMed ID: 29735040
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  • 7. Sensory and chemical characterisation of the aroma of Prieto Picudo rosé wines: the differential role of autochthonous yeast strains on aroma profiles.
    Álvarez-Pérez JM, Campo E, San-Juan F, Coque JJ, Ferreira V, Hernández-Orte P.
    Food Chem; 2012 Jul 15; 133(2):284-92. PubMed ID: 25683397
    [Abstract] [Full Text] [Related]

  • 8. Combined indigenous yeast strains produced local wine from over ripen Cabernet Sauvignon grape in Xinjiang.
    Zhu LX, Wang GQ, Aihaiti A.
    World J Microbiol Biotechnol; 2020 Jul 20; 36(8):122. PubMed ID: 32686060
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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]

  • 11. Influence of yeast strain, canopy management, and site on the volatile composition and sensory attributes of cabernet sauvignon wines from Western Australia.
    Robinson AL, Boss PK, Heymann H, Solomon PS, Trengove RD.
    J Agric Food Chem; 2011 Apr 13; 59(7):3273-84. PubMed ID: 21370883
    [Abstract] [Full Text] [Related]

  • 12. Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains.
    Blanco P, Mirás-Avalos JM, Pereira E, Orriols I.
    J Sci Food Agric; 2013 Aug 30; 93(11):2849-57. PubMed ID: 23471858
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  • 14. 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 Aug 30; 13():845837. PubMed ID: 35633724
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  • 16. 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 30; 165():105699. PubMed ID: 31446037
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  • 17. Influence of Selected Saccharomyces and Schizosaccharomyces Strains and Their Mixed Cultures on Chemical Composition of Apple Wines.
    Satora P, Semik-Szczurak D, Tarko T, Bułdys A.
    J Food Sci; 2018 Feb 30; 83(2):424-431. PubMed ID: 29369362
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