Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa.
暂无分享,去创建一个
J. Vicente | M. de Celis | D. Marquina | Antonio Santos | I. Belda | N. Rozès | J. Ruiz | F. Zamora | Jordi Gombau | Candela Ruiz-de-Villa | Sandra Tomasi
[1] J. Vicente,et al. Expectable diversity patterns in wine yeast communities. , 2022, FEMS yeast research.
[2] R. Ortiz-Álvarez,et al. A global microbiome survey of vineyard soils highlights the microbial dimension of viticultural terroirs , 2022, Communications Biology.
[3] N. Rozès,et al. Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method , 2021, Australian Journal of Grape and Wine Research.
[4] P. Boss,et al. Influence of Kazachstania spp. on the chemical and sensory profile of red wines , 2021, International Journal of Food Microbiology.
[5] J. Vicente,et al. An Integrative View of the Role of Lachancea thermotolerans in Wine Technology , 2021, Foods.
[6] A. Borneman,et al. Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts , 2021, Fermentation.
[7] R. Gonzalez,et al. Mechanisms Involved in Interspecific Communication between Wine Yeasts , 2021, Foods.
[8] C. Pais,et al. Learning from eighty years of studies - a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking. , 2021, FEMS yeast research.
[9] J. Vicente,et al. High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology , 2021, International journal of molecular sciences.
[10] Deli Chen,et al. Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine. , 2020, International journal of food microbiology.
[11] A. Mendes-Ferreira,et al. Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii. , 2020, Food research international.
[12] J. Vicente,et al. The Genus Metschnikowia in Enology , 2020, Microorganisms.
[13] J. Guillamón,et al. Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions. , 2020, Food microbiology.
[14] S. Sousa,et al. Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations , 2020, Foods.
[15] W. Albertin,et al. Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector. , 2020, Recent patents on food, nutrition & agriculture.
[16] P. Boss,et al. Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures. , 2020, International journal of food microbiology.
[17] F. Bimbo,et al. Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector , 2019, Fermentation.
[18] D. Marquina,et al. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations. , 2019, International journal of food microbiology.
[19] K. Nightingale,et al. Yeast species isolated from Texas High Plains vineyards and dynamics during spontaneous fermentations of Tempranillo grapes , 2019, PloS one.
[20] A. Vilela. Use of Nonconventional Yeasts for Modulating Wine Acidity , 2019, Fermentation.
[21] R. Henrik Nilsson,et al. The UNITE database for molecular identification of fungi: handling dark taxa and parallel taxonomic classifications , 2018, Nucleic Acids Res..
[22] M. Ciani,et al. Yeast Ecology of Wine Production , 2019, Yeasts in the Production of Wine.
[23] J. Guillamón,et al. Mechanisms of Yeast Adaptation to Wine Fermentations. , 2019, Progress in molecular and subcellular biology.
[24] R. Gawel,et al. The mouthfeel of white wine , 2018, Critical reviews in food science and nutrition.
[25] D. Marquina,et al. Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines , 2018, Applied Microbiology and Biotechnology.
[26] Aitor Balmaseda,et al. Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation , 2018, Front. Microbiol..
[27] Youzhong Liu,et al. Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile , 2017, Front. Microbiol..
[28] J. Canals,et al. Physicochemical Characterization of the Foam of White and Rosé Base Wines for Sparkling Wine Production (AOC Cava) , 2017, American Journal of Enology and Viticulture.
[29] M. E. Setati,et al. Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality , 2017, World journal of microbiology & biotechnology.
[30] M. Combina,et al. Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content , 2017, FEMS yeast research.
[31] Domingo Marquina,et al. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement , 2017, Molecules.
[32] S. Dequin,et al. Diversity and adaptive evolution of Saccharomyces wine yeast: a review , 2015, FEMS yeast research.
[33] Concetta Compagno,et al. Why, when, and how did yeast evolve alcoholic fermentation? , 2014, FEMS yeast research.
[34] C. Varela,et al. Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. , 2014, FEMS yeast research.
[35] A. Julien-Ortiz,et al. Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content , 2014, World journal of microbiology & biotechnology.
[36] B. Hall,et al. Growth rates made easy. , 2014, Molecular biology and evolution.
[37] Andoni Urtasun,et al. Effect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine Polysaccharides , 2013, American Journal of Enology and Viticulture.
[38] M. Arévalo-Villena,et al. Spontaneous must fermentation: Identification and biotechnological properties of wine yeasts , 2013 .
[39] E. Boido,et al. Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation. , 2012, International journal of food microbiology.
[40] Rafael Despaigne Cuevas,et al. Metabolism of nitrogen compounds , 2012 .
[41] M. Malfeito-Ferreira,et al. The microbial ecology of wine grape berries. , 2012, International journal of food microbiology.
[42] D. Dubourdieu,et al. Influence of yeast macromolecules on sweetness in dry wines: role of the saccharomyces cerevisiae protein Hsp12. , 2011, Journal of agricultural and food chemistry.
[43] M. Esteruelas,et al. Characterization of natural haze protein in sauvignon white wine , 2009 .
[44] Pascal Ribéreau-Gayon,et al. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts , 2006 .
[45] D. León,et al. Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process , 2004 .
[46] V. Moine-Ledoux. Role of yeast mannoproteins with regard to tartaric stabilization of wines , 2002 .
[47] V. Ferreira,et al. Fast analysis of important wine volatile compounds development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts. , 2001, Journal of chromatography. A.
[48] E. Waters,et al. Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: their release during fermentation and lees contact and a proposal for their mechanism of action. , 2000, Journal of agricultural and food chemistry.
[49] P. Barré,et al. Glycerol Overproduction by Engineered Saccharomyces cerevisiae Wine Yeast Strains Leads to Substantial Changes in By-Product Formation and to a Stimulation of Fermentation Rate in Stationary Phase , 1999, Applied and Environmental Microbiology.
[50] L. Arola,et al. Protein Fraction Analysis of White Wine by FPLC , 1998, American Journal of Enology and Viticulture.
[51] J. Rasmussen,et al. Acetic Acid as a Causative Agent in Producing Stuck Fermentations , 1995 .
[52] J Baranyi,et al. A dynamic approach to predicting bacterial growth in food. , 1994, International journal of food microbiology.