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Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—influence of different culture conditions
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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The effects of grape must fermentation conditions on volatile alcohols and esters formed bySaccharomyces cerevisiae
inferredcites →https://doi.org/10.1007/978-1-4615-1781-8openalex-snapshot
Principles and Practices of Winemaking
inferredcites →https://doi.org/10.1007/978-1-4757-6255-6_4openalex-snapshot
Yeast and Biochemistry of Ethanol Fermentation
inferredcites →https://doi.org/10.1007/bf00128395openalex-snapshot
The growth kinetics and fermentation behaviour of some non-Saccharomyces yeasts associated with wine-making
inferredcites →https://doi.org/10.1007/bf00169336openalex-snapshot
Lipids as modulators of ethanol tolerance in yeast
inferredcites →https://doi.org/10.1007/bf00256221openalex-snapshot
Relationship between ethanol tolerance and fatty acyl composition of Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1007/bf00408045openalex-snapshot
Inhibitory effect of ethanol on growth and solute accumulation by Saccharomyces cerevisiae as affected by plasma-membrane lipid composition
inferredcites →https://doi.org/10.1007/bf00738541openalex-snapshot
Plasma-Membrane lipid composition and ethanol tolerance inSaccharomyces cerevisiae
inferredcites →https://doi.org/10.1007/bf02925769openalex-snapshot
Ethanol tolerance ofSaccharomyces cerevisiae and its relationship to lipid content and composition
inferredcites →https://doi.org/10.1016/0167-7799(86)90152-6openalex-snapshot
Microbial tolerance to alcohols: role of the cell membrane
inferredcites →https://doi.org/10.1016/0308-8146(94)90137-6openalex-snapshot
Simultaneous determination by GC of free and combined fatty acids and sterols in grape musts and yeasts as silanized compounds
inferredcites →https://doi.org/10.1016/s0065-2911(08)60294-5openalex-snapshot
Effects of Alcohols on Micro-Organisms
inferredcites →https://doi.org/10.1017/s002217240001158xopenalex-snapshot
The estimation of the bactericidal power of the blood
inferredcites →https://doi.org/10.1038/sj.jim.2900769openalex-snapshot
Saccharomyces cerevisiae strains with different degrees of ethanol tolerance exhibit different adaptive responses to produced ethanol
inferredcites →https://doi.org/10.1046/j.1365-2672.2001.01426.xopenalex-snapshot
The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae
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Ecology of spontaneous fermentation in one winery during 5 consecutive years
inferredcites →https://doi.org/10.1080/09571269008717877openalex-snapshot
Growth of yeasts during wine fermentations
inferredcites →https://doi.org/10.1094/asbcj-35-0049openalex-snapshot
Effects of Fermentation Environment on Yeast Lipid Synthesis
inferredcites →https://doi.org/10.1099/00221287-128-3-447openalex-snapshot
Mechanisms of Regulation of Glycogen Phosphorylase Activity in Saccharomyces carlsbergensis
inferredcites →https://doi.org/10.1099/00221287-128-7-1447openalex-snapshot
Production and Tolerance of Ethanol in Relation to Phospholipid Fatty-acyl Composition in Saccharomyces cerevisiae NCYC 431
inferredcites →https://doi.org/10.1099/00221287-140-3-569openalex-snapshot
Stress tolerance and membrane lipid unsaturation in Saccharomyces cerevisiae grown aerobically or anaerobically
inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb10971.xopenalex-snapshot
Aroma Compounds in Wine as Influenced by Apiculate Yeasts
inferredcites →https://doi.org/10.1111/j.1365-2672.1997.tb02870.xopenalex-snapshot
Glycerol and other fermentation products of apiculate wine yeasts
inferredcites →https://doi.org/10.1128/aem.39.4.808-811.1980openalex-snapshot
Relationship Between the Sterol Content of Yeast Cells and Their Fermentation Activity in Grape Must
inferredcites →https://doi.org/10.1128/aem.56.9.2853-2857.1990openalex-snapshot
Saccharomyces cerevisiae membrane sterol modifications in response to growth in the presence of ethanol
inferredcites →https://doi.org/10.21548/10-2-2275openalex-snapshot
Relationship between Ergosterol Concentrations in Wine Yeast and Sugar Fermentation at Different Temperatures
inferredcites →https://doi.org/10.21548/3-1-2391openalex-snapshot
Ergosterol Concentration of Several Different Saccharomyces cerevisiae Yeast Strains
inferredcites →https://doi.org/10.3109/07388559709146608openalex-snapshot
Effect of Some Environmental Factors on the Content and Composition of Microbial Membrane Lipids
inferredcites →https://doi.org/10.5344/ajev.1996.47.2.206openalex-snapshot
Contribution ofSaccharomycesand Non-SaccharomycesPopulations to the Production of Some Components of Albariño Wine Aroma
inferredcites →https://doi.org/10.5344/ajev.1998.49.3.283openalex-snapshot
Effects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine Yeasts
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inferred← citeshttps://doi.org/10.3389/fmicb.2020.590111openalex-snapshot
Ethanol-Enriched Substrate Facilitates Ambrosia Beetle Fungi, but Inhibits Their Pathogens and Fungal Symbionts of Bark Beetles
inferred← citeshttps://doi.org/10.3389/fmicb.2022.823581openalex-snapshot
Species-Dependent Metabolic Response to Lipid Mixtures in Wine Yeasts
inferred← citeshttps://doi.org/10.3390/fermentation12090428openalex-snapshot
Membrane Lipid Remodeling in Non-Saccharomyces Wine Yeasts Under Ethanol Stress: From Mechanism Toward a Predictive Lipid Signature
inferred← citeshttps://doi.org/10.3390/fermentation4030076openalex-snapshot
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review
inferred← citeshttps://doi.org/10.3390/fermentation5030054openalex-snapshot
The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters
inferred← citeshttps://doi.org/10.3390/fermentation6010025openalex-snapshot
Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation
inferred← citeshttps://doi.org/10.3390/fermentation6030078openalex-snapshot
Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts
inferred← citeshttps://doi.org/10.3390/fermentation7010015openalex-snapshot
Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
inferred← citeshttps://doi.org/10.3390/fermentation7020084openalex-snapshot
Residual Brewing Yeast as Substrate for Co-Production of Cell Biomass and Biofilm Using Candida maltosa SM4
inferred← citeshttps://doi.org/10.3390/fermentation7030124openalex-snapshot
Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions
inferred← citeshttps://doi.org/10.3390/fermentation7030162openalex-snapshot
Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora
inferred← citeshttps://doi.org/10.3390/fermentation8030105openalex-snapshot
Observation of Residues Content after Application of a Medium-Chain Fatty Acids Mixture at the End of Alcoholic Fermentation
inferred← citeshttps://doi.org/10.3390/fermentation9050439openalex-snapshot
Effects of Different Fermentation Methods on the Quality and Microbial Diversity of Passion Fruit Wine
inferred← citeshttps://doi.org/10.3390/fermentation9080757openalex-snapshot
Non-Saccharomyces Yeast Strains, Aromatic Compounds and Sensory Analysis of Italy and Negra Criolla Pisco from the Moquegua Region of Peru
inferred← citeshttps://doi.org/10.3390/foods10081734openalex-snapshot
Mechanisms Involved in Interspecific Communication between Wine Yeasts
inferred← citeshttps://doi.org/10.3390/ijms22041943openalex-snapshot
Development of Genetic Modification Tools for Hanseniasporauvarum
inferred← citeshttps://doi.org/10.3390/jof12050322openalex-snapshot
Profiling Potential Wine Yeast Starters from Criolla Grape Varieties from Argentina
inferred← citeshttps://doi.org/10.3390/metabo10090352openalex-snapshot
Comparative Lipidomics of Different Yeast Species Associated to Drosophila suzukii
inferred← citeshttps://doi.org/10.3775/jie.97.261openalex-snapshot
Napa Cabbage (Brassica rapa subsp. pekinensis) Wastes as Sources of Potential Ethanol-Fermenting Indigenous Yeasts with Stress Tolerance Ability
inferred← citeshttps://doi.org/10.4995/thesis/10251/12891openalex-snapshot
Levaduras no-Saccharomyces para modular el aroma secundario de los vinos: incremento del acetato de 2-feniletilo mediante cultivos iniciadores mixtos
inferred← citeshttps://doi.org/10.5344/ajev.2011.11021openalex-snapshot
Effect of Proanthocyanidins on Yeast Metabolism, H + -ATPase Activity, and Wine Fermentation
inferred← citeshttps://doi.org/10.5344/ajev.2017.16102openalex-snapshot
Interactions between Storage Temperature and Ethanol that Affect Growth of Brettanomyces bruxellensis in Merlot Wine
inferred← citeshttps://doi.org/10.5344/ajev.2018.17092openalex-snapshot
Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles
inferred← citeshttps://doi.org/10.54097/vhxmy832openalex-snapshot
Effects of non-Saccharomyces Cerevisiae Hanseniaspora Uvarum on Wine Fermentation
inferred← citeshttps://doi.org/10.54598/000130openalex-snapshot
Borélesztők metabolikus aktivitásának vizsgálata stresszkörülmények között, különös tekintettel a cukortartalomra
inferred← citeshttps://doi.org/10.5897/ajb2015.14979openalex-snapshot
Production of ethanol and polyethanol by yeasts isolated from date (Phoenix dactylifera L.) wastes
inferred← citeshttps://doi.org/10.5937/savteh2402022mopenalex-snapshot
Unlocking the oenological potential of native non-Saccharomyces yeasts from fruit microbiota
inferred← citeshttps://doi.org/10.70675/34d7b4daz6a78z46a2z98cez90d6b649da83openalex-snapshot
Mécanismes physiologiques et biologiques induits chez yarrowia lipolytyica en réponse à des modifications de l'environnement physico-chimique des cellules
inferred← citeshttps://doi.org/10.70675/50dfcd6dzeb3cz4059z8271z5172a5d29d29openalex-snapshot
Pilotage des fermentations en culture mixte
inferred← citeshttps://doi.org/10.70675/6972d357z5763z410cz84ddzb2633005bc0bopenalex-snapshot
Etude des interactions levure-levure en milieu fermentaire
inferred← citeshttps://doi.org/10.70675/9810fafdz14f5z46ddzabe7z8334f7d59730openalex-snapshot
Modélisation de cultures mixtes de levures pour leur mise en oeuvre optimale dans les bioprocédés
inferred← citeshttps://doi.org/10.70675/a556830cz4bd4z4a14z91b4z954c2706585bopenalex-snapshot
Utilisation de levures non Saccharomyces en œnologie : études des interactions entre Torulaspora delbrueckii et Saccharomyces cerevisiae en cultures mixtes
inferred← citeshttps://doi.org/10.70675/b50c7879zf136z48a3z9f8fzddbcaa235656openalex-snapshot
Production d'arômes non-conventionnels par les levures au cours de la fermentation œnologique
inferred← citeshttps://doi.org/10.70675/f21334afz116az4d44z97afz3df9f3eeb5b6openalex-snapshot
Caractérisation phénotypique de l’espèce Torulaspora delbrueckii en conditions œnologiques. Application à la co-inoculation avec l’espèce Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.70675/fce3e6fdz9f77z49f1z82abz9f4fae1f4997openalex-snapshot
Vers une meilleure exploitation du potentiel enzymatique et métabolique de Metschnikowia pulcherrima et Torulaspora delbrueckii pour la production d’arômes en fermentation œnologique
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