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Yeast species associated with the spontaneous fermentation of cider
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/1097-0061(20000615)16:8<675::aid-yea585>3.0.co;2-bopenalex-snapshot
Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
inferredcites →https://doi.org/10.1002/j.2050-0416.1972.tb03485.xopenalex-snapshot
CIDER MAKING AND CIDER RESEARCH: A REVIEW*
inferredcites →https://doi.org/10.1002/j.2050-0416.1988.tb04545.xopenalex-snapshot
A SURVEY OF MICROBIOLOGICAL ASPECTS OF CIDER MAKING
inferredcites →https://doi.org/10.1002/j.2050-0416.1997.tb00945.xopenalex-snapshot
SELECTION AND BIOCHEMICAL CHARACTERISATION OFSACCHAROMYCES CEREVISIAEANDKLOECKERA APICULATASTRAINS ISOLATED FROM SPANISH CIDER
inferredcites →https://doi.org/10.1002/j.2050-0416.2003.tb00608.xopenalex-snapshot
Ciders Produced by Two Types of Presses and Fermented in Stainless Steel and Wooden Vats
inferredcites →https://doi.org/10.1002/jsfa.2740620113openalex-snapshot
Identification of yeast strains using the polymerase chain reaction
inferredcites →https://doi.org/10.1006/fstl.1994.1114openalex-snapshot
Influence of Cider-Making Technology on Cider Taste
inferredcites →https://doi.org/10.1007/bf01574704openalex-snapshot
Genetic identification of biological species in theSaccharomyces sensu stricto complex
inferredcites →https://doi.org/10.1007/bf02011464openalex-snapshot
Yeast flora of grape berries during ripening
inferredcites →https://doi.org/10.1007/bf02290475openalex-snapshot
Determination of sugars and alcohols in apple juice and cider by high performance liquid chromatography
inferredcites →https://doi.org/10.1007/s002030050587openalex-snapshot
Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region
inferredcites →https://doi.org/10.1016/0168-1605(94)90061-2openalex-snapshot
Population dynamics of natural Saccharomyces strains during wine fermentation
inferredcites →https://doi.org/10.1016/0168-9525(90)90186-aopenalex-snapshot
PCR protocols — A guide to methods and applications
inferredcites →https://doi.org/10.1016/0923-2508(96)80565-1openalex-snapshot
DNA fingerprinting by random amplified polymorphic DNA and restriction fragment length polymorphism is useful for yeast typing
inferredcites →https://doi.org/10.1016/b978-0-12-372180-8.50042-1openalex-snapshot
AMPLIFICATION AND DIRECT SEQUENCING OF FUNGAL RIBOSOMAL RNA GENES FOR PHYLOGENETICS
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2004.08.017openalex-snapshot
Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina
inferredcites →https://doi.org/10.1016/j.lwt.2004.07.008openalex-snapshot
Analytical differentiation of cider inoculated with yeast (Saccharomyces cerevisiae) isolated from Asturian (Spain) apple juice
inferredcites →https://doi.org/10.1016/s0168-1605(03)00244-7openalex-snapshot
Adaptive evolution of wine yeast
inferredcites →https://doi.org/10.1021/jf010998xopenalex-snapshot
Characterization of Cider Apples on the Basis of Their Fatty Acid Profiles
inferredcites →https://doi.org/10.1021/jf991284dopenalex-snapshot
Chemical Characterization of Asturian Cider
inferredcites →https://doi.org/10.1023/a:1001773916407openalex-snapshot
Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine
inferredcites →https://doi.org/10.1023/a:1002741800609openalex-snapshot
RFLP analysis of the ribosomal internal transcribed spacers and the 5.8S rRNA gene region of the genus Saccharomyces: a fast method for species identification and the differentiation of flor yeasts
inferredcites →https://doi.org/10.1023/a:1012268931569openalex-snapshot
Molecular characterisation of Hanseniaspora species
inferredcites →https://doi.org/10.1046/j.1472-765x.1998.00369.xopenalex-snapshot
Diversity of Saccharomyces strains in wine fermentations: analysis for two consecutive years
inferredcites →https://doi.org/10.1046/j.1472-765x.1999.00657.xopenalex-snapshot
Ecology of spontaneous fermentation in one winery during 5 consecutive years
inferredcites →https://doi.org/10.1078/0944-5013-00163openalex-snapshot
Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA
inferredcites →https://doi.org/10.1099/00207713-49-1-329openalex-snapshot
Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb08190.xopenalex-snapshot
Microbial Populations and Malolactic Fermentation of Apple Cider using Traditional and Modified Methods
inferredcites →https://doi.org/10.1111/j.1365-2672.1966.tb03475.xopenalex-snapshot
Factors influencing the Flavour of Cider: the Effect of Fermentation Treatments on Fusel Oil Production
inferredcites →https://doi.org/10.1111/j.1365-2672.1993.tb01594.xopenalex-snapshot
Analysis of yeast diversity during spontaneous and induced alcoholic fermentations
inferredcites →https://doi.org/10.1111/j.1365-2672.2004.02354.xopenalex-snapshot
The role of indigenous yeasts in traditional Irish cider fermentations
inferredcites →https://doi.org/10.1128/aem.56.12.3881-3884.1990openalex-snapshot
Dynamics of Yeast Populations during Cider Fermentation in the Asturian Region of Spain
inferredcites →https://doi.org/10.1128/aem.56.2.381-388.1990openalex-snapshot
Purification and Partial Characterization of a Prolyl-Dipeptidyl Aminopeptidase from Lactobacillus helveticus CNRZ 32
inferredcites →https://doi.org/10.1128/aem.62.12.4514-4520.1996openalex-snapshot
PCR differentiation of commercial yeast strains using intron splice site primers
inferredcites →https://doi.org/10.1128/aem.64.10.3887-3892.1998openalex-snapshot
New Hybrids betweenSaccharomycesSensu Stricto Yeast Species Found among Wine and Cider Production Strains
inferredcites →https://doi.org/10.20870/oeno-one.1980.14.2.1379openalex-snapshot
Origine des levures assurant l'élaboration d'un vin blanc de Touraine. Identification des espèces
inferredcites →https://doi.org/10.5344/ajev.1993.44.1.17openalex-snapshot
Increased Production ofn-Propanol in Wine by Yeast Strains Having an Impaired Ability to Form Hydrogen Sulfide
inferredcites →https://doi.org/10.5344/ajev.2001.52.3.198openalex-snapshot
Use of WL Medium to Profile Native Flora Fermentations
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.1002/9781119374633.ch6openalex-snapshot
Molecular Identification and Distribution of Yeasts in Fruits
inferred← citeshttps://doi.org/10.1002/elsc.201100128openalex-snapshot
Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation
inferred← citeshttps://doi.org/10.1002/ffj.3693openalex-snapshot
The influence of two yeast strains on fermentation and flavour composition of cider
inferred← citeshttps://doi.org/10.1002/yea.3283openalex-snapshot
On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids
inferred← citeshttps://doi.org/10.1002/yea.3295openalex-snapshot
Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features
inferred← citeshttps://doi.org/10.1007/978-1-4020-8292-4_9openalex-snapshot
Yeasts Diversity in Fermented Foods and Beverages
inferred← citeshttps://doi.org/10.1007/978-3-030-14846-1_1openalex-snapshot
Agriculturally and Industrially Important Fungi: Current Developments and Potential Biotechnological Applications
inferred← citeshttps://doi.org/10.1007/978-3-031-04195-2_213-1openalex-snapshot
Production of New Ciders: Chemical and Sensory Profiles
inferred← citeshttps://doi.org/10.1007/978-3-031-38663-3_213openalex-snapshot
Production of New Ciders: Chemical and Sensory Profiles
inferred← citeshttps://doi.org/10.1007/978-3-032-04519-5_6openalex-snapshot
Fungal Metabolites as Probiotic Ingredients in Dairy Products and Supplements
inferred← citeshttps://doi.org/10.1007/978-3-642-55013-3_10openalex-snapshot
Wine, Beer and Cider: Unravelling the Aroma Profile
inferred← citeshttps://doi.org/10.1007/s00253-020-10364-xopenalex-snapshot
Yeast bioprospecting versus synthetic biology—which is better for innovative beverage fermentation?
inferred← citeshttps://doi.org/10.1007/s10123-021-00200-1openalex-snapshot
Microbial interactions in alcoholic beverages
inferred← citeshttps://doi.org/10.1007/s10295-017-1947-7openalex-snapshot
Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids
inferred← citeshttps://doi.org/10.1007/s10482-009-9346-3openalex-snapshot
A database of microsatellite genotypes for Saccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1007/s10482-011-9560-7openalex-snapshot
Identification of yeasts during alcoholic fermentation of tchapalo, a traditional sorghum beer from Côte d’Ivoire
inferred← citeshttps://doi.org/10.1007/s12223-018-0609-0openalex-snapshot
Yeast species diversity in apple juice for cider production evidenced by culture-based method
inferred← citeshttps://doi.org/10.1007/s12649-017-0173-xopenalex-snapshot
Cider Lees: An Interest Resource From the Cidermaking Industry
inferred← citeshttps://doi.org/10.1007/s13197-018-3325-5openalex-snapshot
Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation
inferred← citeshttps://doi.org/10.1007/s13213-011-0220-yopenalex-snapshot
Preliminary prospection of the yeast biodiversity on apple and pear surfaces from Northern Italy orchards
inferred← citeshttps://doi.org/10.1007/s13213-012-0493-9openalex-snapshot
Cloning and expression of a full-length glutamate decarboxylase gene from a high-yielding γ-aminobutyric acid yeast strain MJ2
inferred← citeshttps://doi.org/10.1007/s13213-014-0935-7openalex-snapshot
Cider fermentation with three Williopsis saturnus yeast strains and volatile changes
inferred← citeshttps://doi.org/10.1007/s13213-015-1110-5openalex-snapshot
Yeast and volatile evolution in cider co-fermentation with Saccharomyces cerevisiae and Williopsis saturnus
inferred← citeshttps://doi.org/10.1007/s44154-026-00319-zopenalex-snapshot
Population genomics reveals gene flow and positive selection patterns in the wine-related yeast Hanseniaspora uvarum
inferred← citeshttps://doi.org/10.1016/b978-0-12-800850-8.00002-8openalex-snapshot
Microbiology of Fruit Wine Production
inferred← citeshttps://doi.org/10.1016/b978-0-12-800850-8.00005-3openalex-snapshot
Methods of Evaluation of Fruit Wines
inferred← citeshttps://doi.org/10.1016/b978-0-12-811520-6.00005-2openalex-snapshot
Microbial Diversity and Flavor Quality of Fermented Beverages
inferred← citeshttps://doi.org/10.1016/b978-0-12-823811-0.00013-4openalex-snapshot
Functional properties of the fermented alcoholic beverages
inferred← citeshttps://doi.org/10.1016/b978-0-443-38317-5.01008-0openalex-snapshot
Features of table wine production technology
inferred← citeshttps://doi.org/10.1016/j.aaspro.2015.08.083openalex-snapshot
Biotechnological Applications of Yarrowia lipolytica CMGB32
inferred← citeshttps://doi.org/10.1016/j.afres.2025.101258openalex-snapshot
Impact of autochthonous non-conventional Hanseniaspora valbyensis on fermentation and quality of pomegranate cider-like beverage
inferred← citeshttps://doi.org/10.1016/j.bej.2013.10.016openalex-snapshot
Production of yeast hybrids for improvement of cider by protoplast electrofusion
inferred← citeshttps://doi.org/10.1016/j.crfs.2025.101070openalex-snapshot
Co-culture dynamics between Lachancea cidri and Saccharomyces cerevisiae impact fermentative aroma profile
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104314openalex-snapshot
Effect of co-inoculation of Saccharomyces and non-Saccharomyces yeasts and nutrients addition during malolactic fermentation on apple cider composition
inferred← citeshttps://doi.org/10.1016/j.fbp.2013.04.005openalex-snapshot
Production of spirits from dry apple pomace and selected yeasts
inferred← citeshttps://doi.org/10.1016/j.ferfo.2026.100021openalex-snapshot
Identification of inoculation sources of lambic beer production processes
inferred← citeshttps://doi.org/10.1016/j.fm.2008.03.004openalex-snapshot
Screening of cider yeasts for sparkling cider production (Champenoise method)
inferred← citeshttps://doi.org/10.1016/j.fm.2009.11.018openalex-snapshot
Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias
inferred← citeshttps://doi.org/10.1016/j.fm.2015.01.008openalex-snapshot
The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation
inferred← citeshttps://doi.org/10.1016/j.fm.2015.06.003openalex-snapshot
Evaluation of microbial quality and yeast diversity in fresh-cut apple
inferred← citeshttps://doi.org/10.1016/j.fm.2026.105120openalex-snapshot
The microbiota of wild fermented cider from U.S. west coast apples
inferred← citeshttps://doi.org/10.1016/j.fm.2026.105227openalex-snapshot
Microbial communities of artisanal ciders in Slovenia and their role in fermentation
inferred← citeshttps://doi.org/10.1016/j.fochms.2022.100095openalex-snapshot
Comparative metabolome and transcriptome analyses of the properties of Kluyveromyces marxianus and Saccharomyces yeasts in apple cider fermentation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.06.063openalex-snapshot
Characterization of Spanish ciders by means of chemical and olfactometric profiles and chemometrics
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.08.141openalex-snapshot
Influence of the method of obtaining freeze-enriched juices and year of harvest on the chemical and sensory characteristics of Asturian ice ciders
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125831openalex-snapshot
Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127829openalex-snapshot
Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.138309openalex-snapshot
Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production
inferred← citeshttps://doi.org/10.1016/j.foodres.2012.01.009openalex-snapshot
Yeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits' fermentations
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.03.036openalex-snapshot
Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108656openalex-snapshot
Saccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108840openalex-snapshot
Pulsed electric field-assisted fermentation of Hanseniaspora sp. yeast isolated from Lebanese apples
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.116029openalex-snapshot
Diversity and dynamics of microbial communities during spontaneous fermentation of different cultivars of apples from China and their relationship with the volatile components in the cider
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.120093openalex-snapshot
Exploring the functional, aromatic and metabolomic profile of kombucha beverages based on edible mushrooms
inferred← citeshttps://doi.org/10.1016/j.funeco.2020.100990openalex-snapshot
Human-associated migration of Holarctic Saccharomyces uvarum strains to Patagonia
inferred← citeshttps://doi.org/10.1016/j.heliyon.2023.e16806openalex-snapshot
Oenococcus oeni allows the increase of antihypertensive and antioxidant activities in apple cider
inferred← citeshttps://doi.org/10.1016/j.heliyon.2026.e45521openalex-snapshot
Norwegian lambic-style acidic beers share key microorganisms and metabolites with Belgian lambic beers, although typical microbial phases are less pronounced
inferred← citeshttps://doi.org/10.1016/j.ifset.2019.102258openalex-snapshot
Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2007.06.022openalex-snapshot
Yeasts associated to Traditional Balsamic Vinegar: Ecological and technological features
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2011.04.021openalex-snapshot
Influence of different floor management strategies of the vineyard on the natural yeast population associated with grape berries
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2017.02.018openalex-snapshot
Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2018.10.002openalex-snapshot
Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2019.108471openalex-snapshot
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2020.108987openalex-snapshot
Diversity and dynamics of bacterial and fungal communities in cider for distillation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2021.109169openalex-snapshot
Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2024.110566openalex-snapshot
Nonconventional yeasts and hybrids for low temperature handcrafted sparkling ciders elaboration in Patagonia
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2025.111507openalex-snapshot
From spontaneous apple fermentations to Calvados: Insights into its aromatic complexity
inferred← citeshttps://doi.org/10.1016/j.jasrep.2019.04.024openalex-snapshot
Apple seeds in an excavated Roman amphora remained intact for 2000 years despite exposure to a broadly-degrading microbial community
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.07.056openalex-snapshot
Production and characterization of aroma compounds from apple pomace by solid-state fermentation with selected yeasts
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.03.055openalex-snapshot
Evaluation of autochthonous Saccharomyces bayanus strains under stress conditions for making ice ciders
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2019.104952openalex-snapshot
Ultrasound-assisted fermentation for cider production from Lebanese apples
inferred← citeshttps://doi.org/10.1021/jf302290kopenalex-snapshot
Influence of Fermentation with Hanseniaspora sp. Yeast on the Volatile Profile of Fermented Apple
inferred← citeshttps://doi.org/10.1038/ncomms5044openalex-snapshot
A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarum
inferred← citeshttps://doi.org/10.1038/s41598-024-77382-xopenalex-snapshot
Uncovering novel polyhydroxyalkanoate biosynthesis genes and unique pathway in yeast hanseniaspora valbyensis for sustainable bioplastic production
inferred← citeshttps://doi.org/10.1063/1.5092396openalex-snapshot
Isolation and identification of endophytes from carrots
inferred← citeshttps://doi.org/10.1080/07388551.2022.2136565openalex-snapshot
Exploring future applications of the apiculate yeast Hanseniaspora
inferred← citeshttps://doi.org/10.1080/10408398.2021.1873733openalex-snapshot
Plant compounds for the potential reduction of food waste – a focus on antimicrobial peptides
inferred← citeshttps://doi.org/10.1080/15528014.2023.2270769openalex-snapshot
“The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States
inferred← citeshttps://doi.org/10.1093/femsle/fnaa093openalex-snapshot
Evaluation of the fermentative capacity of an indigenous Hanseniaspora sp. strain isolated from Lebanese apples for cider production
inferred← citeshttps://doi.org/10.1093/femsyr/foad010openalex-snapshot
Biology and physiology of Hanseniaspora vineae : metabolic diversity and increase flavour complexity for food fermentation
inferred← citeshttps://doi.org/10.1093/femsyr/foaf063openalex-snapshot
The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters
inferred← citeshttps://doi.org/10.1093/femsyr/foz049openalex-snapshot
Effect of sulfite addition andpied de cuveinoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenousSaccharomyces uvarumat a commercial winery
inferred← citeshttps://doi.org/10.1111/1541-4337.12574openalex-snapshot
Microbiological and technological parameters impacting the chemical composition and sensory quality of kombucha
inferred← citeshttps://doi.org/10.1111/1567-1364.12183openalex-snapshot
Saccharomyces eubayanusandSaccharomyces uvarumassociated with the fermentation ofAraucaria araucanaseeds in Patagonia
inferred← citeshttps://doi.org/10.1111/1750-3841.12323openalex-snapshot
Aromatic Profile of Ciders by Chemical Quantitative, Gas Chromatography‐Olfactometry, and Sensory Analysis
inferred← citeshttps://doi.org/10.1111/1750-3841.12879openalex-snapshot
Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production
inferred← citeshttps://doi.org/10.1111/1750-3841.16507openalex-snapshot
Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States
inferred← citeshttps://doi.org/10.1111/j.1365-2672.2007.03314.xopenalex-snapshot
A molecular genetic study of natural strains ofSaccharomycesisolated from Asturian cider fermentations
inferred← citeshttps://doi.org/10.1111/j.1567-1364.2010.00614.xopenalex-snapshot
Natural hybrids of S. cerevisiae×S. kudriavzevii share alleles with European wild populations of Saccharomyces kudriavzevii
inferred← citeshttps://doi.org/10.1111/j.1745-4514.2011.00583.xopenalex-snapshot
SCREENING OF ENZYMATIC ACTIVITIES IN NON-SACCHAROMYCESCIDER YEASTS
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2011.00167.xopenalex-snapshot
Survey of yeast diversity during wine bottling processes using restriction analysis of 26S ribosomal DNA (rDNA)
inferred← citeshttps://doi.org/10.1111/jfpp.17136openalex-snapshot
Reduction of lactic acid bacteria and acetic acid bacteria from natural apple cider by UVC irradiation
inferred← citeshttps://doi.org/10.1111/jfs.12107openalex-snapshot
Microbial Levels in Apple Must and Their Association with Fruit Selection, Washing and Sanitization
inferred← citeshttps://doi.org/10.1128/aem.00440-21openalex-snapshot
Lipid Composition Analysis Reveals Mechanisms of Ethanol Tolerance in the Model YeastSaccharomyces cerevisiae
inferred← citeshttps://doi.org/10.1128/aem.02282-08openalex-snapshot
Chimeric Genomes of Natural Hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii
inferred← citeshttps://doi.org/10.1128/msystems.01058-23openalex-snapshot
Domestication signatures in the non-conventional yeast Lachancea cidri
inferred← citeshttps://doi.org/10.1201/b12055-13openalex-snapshot
Sensory Analysis of Fruit and Fermented Fruit Product Flavors
inferred← citeshttps://doi.org/10.1201/ebk1420094954-7openalex-snapshot
Diversity of Fermented Beverages and Alcoholic Drinks
inferred← citeshttps://doi.org/10.1201/ebk1420094954-c3openalex-snapshot
Diversity of Fermented Beverages and Alcoholic Drinks
inferred← citeshttps://doi.org/10.12677/amb.2021.103018openalex-snapshot
Screening and Identification of Probiotics Yeasts from Traditional Cheese in Inner Mongolia
inferred← citeshttps://doi.org/10.1371/journal.pone.0093729openalex-snapshot
On the Complexity of the Saccharomyces bayanus Taxon: Hybridization and Potential Hybrid Speciation
inferred← citeshttps://doi.org/10.1371/journal.pone.0225615openalex-snapshot
An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery
inferred← citeshttps://doi.org/10.14679/2081openalex-snapshot
Mayada: cerveza fermentada con levadura de sidra asturiana
inferred← citeshttps://doi.org/10.15414/jmbfs.2018.7.4.399-403openalex-snapshot
IDENTIFICATION OF YEAST ISOLATED FROM LABORATORY SOURDOUGHS PREPARED WITH GRAPE, APPLE, AND YOGURT
inferred← citeshttps://doi.org/10.1590/0103-8478cr20170886openalex-snapshot
Identification and selection of non-Saccharomyces strains isolate from brazilian apple must
inferred← citeshttps://doi.org/10.1590/s1516-89132013000500016openalex-snapshot
Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions
inferred← citeshttps://doi.org/10.21307/pm-2017.56.4.405openalex-snapshot
Non-conventional yeast Metschnikowia pulcherrima and its application in biotechnology
inferred← citeshttps://doi.org/10.25083/rbl/25.5/1998.2007openalex-snapshot
New yeast strains from Black Sea and oil polluted soil with lipolytic potential
inferred← citeshttps://doi.org/10.31055/1851.2372.v44.n3-4.54711openalex-snapshot
Levaduras fermentadoras aisladas de Cyttaria hariotii (Fungi) en bosques Andino-Patagónicos (Argentina)
inferred← citeshttps://doi.org/10.3389/fmicb.2015.01569openalex-snapshot
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering
inferred← citeshttps://doi.org/10.3389/fmicb.2019.02574openalex-snapshot
Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification
inferred← citeshttps://doi.org/10.3389/fmicb.2019.03133openalex-snapshot
Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential
inferred← citeshttps://doi.org/10.3389/fmicb.2021.752529openalex-snapshot
Chromosome Genome Sequencing and Comparative Transcriptome-Based Analyses of Kloeckera apiculata 34-9 Unveil the Potential Biocontrol Mechanisms Against Citrus Green Mold
inferred← citeshttps://doi.org/10.3389/fnut.2026.1828580openalex-snapshot
Aroma diversification and formation of bioactive tyrosol and tryptophol acetates by the yeast Hanseniaspora vineae during cider fermentation
inferred← citeshttps://doi.org/10.3390/app11104658openalex-snapshot
How Different Fermentation Type Affects Volatile Composition of Plum Jerkums
inferred← citeshttps://doi.org/10.3390/beverages11040095openalex-snapshot
Effect of Apple Pomace Addition During Fermentation on the Phenolic Content, Chemical Composition, and Sensory Properties of Cider
inferred← citeshttps://doi.org/10.3390/beverages7030054openalex-snapshot
Anti-Platelet Properties of Apple Must/Skin Yeasts and of Their Fermented Apple Cider Products
inferred← citeshttps://doi.org/10.3390/fermentation10010057openalex-snapshot
Fermented Beverages Revisited: From Terroir to Customized Functional Products
inferred← citeshttps://doi.org/10.3390/fermentation10030128openalex-snapshot
Differences in the Volatile Profile of Apple Cider Fermented with Schizosaccharomyces pombe and Schizosaccharomyces japonicus
inferred← citeshttps://doi.org/10.3390/fermentation11030110openalex-snapshot
The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics
inferred← citeshttps://doi.org/10.3390/fermentation11110650openalex-snapshot
Strain-Dependent Contributions of Hanseniaspora uvarum Isolate to Apple Cider Fermentation, Chemical Composition and Aroma Complexity
inferred← citeshttps://doi.org/10.3390/fermentation12090425openalex-snapshot
Phenotypic Diversity and Fermentative Potential of Patagonian Torulaspora delbrueckii Strains for Cider Production
inferred← citeshttps://doi.org/10.3390/fermentation2010001openalex-snapshot
Screening of Hanseniaspora Strains for the Production of Enzymes with Potential Interest for Winemaking
inferred← citeshttps://doi.org/10.3390/fermentation6010032openalex-snapshot
Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using Hanseniaspora sp. Yeast
inferred← citeshttps://doi.org/10.3390/fermentation8080350openalex-snapshot
Screening and Molecular Identification of Lactic Acid Bacteria Producing β-Glucan in Boza and Cider
inferred← citeshttps://doi.org/10.3390/fermentation9060496openalex-snapshot
Exploring Microbial Diversity of Non-Dairy Fermented Beverages with a Focus on Functional Probiotic Microorganisms
inferred← citeshttps://doi.org/10.3390/fermentation9090824openalex-snapshot
Functional Characterization of Saccharomyces Yeasts from Cider Produced in Hardanger
inferred← citeshttps://doi.org/10.3390/foods13091396openalex-snapshot
Application of Strain Selection Technology in Alcoholic Beverages: A Review
inferred← citeshttps://doi.org/10.3390/foods14010114openalex-snapshot
Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities
inferred← citeshttps://doi.org/10.3390/foods15122053openalex-snapshot
Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality
inferred← citeshttps://doi.org/10.3390/foods9121830openalex-snapshot
Evaluation of Volatilomic Fingerprint from Apple Fruits to Ciders: A Useful Tool to Find Putative Biomarkers for Each Apple Variety
inferred← citeshttps://doi.org/10.3390/horticulturae8080689openalex-snapshot
Aroma Profile of Monovarietal Pét-Nat Ciders: The Role of Croatian Traditional Apple Varieties
inferred← citeshttps://doi.org/10.3390/ijms22041943openalex-snapshot
Development of Genetic Modification Tools for Hanseniasporauvarum
inferred← citeshttps://doi.org/10.3390/microorganisms11092138openalex-snapshot
Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures
inferred← citeshttps://doi.org/10.3390/microorganisms5030039openalex-snapshot
Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions
inferred← citeshttps://doi.org/10.3390/molecules24132477openalex-snapshot
The Influence of Yeast Strain, β-Cyclodextrin, and Storage Time on Concentrations of Phytochemical Components, Sensory Attributes, and Antioxidative Activity of Novel Red Apple Ciders
inferred← citeshttps://doi.org/10.3390/molecules25163640openalex-snapshot
The Quality of Ciders Depends on the Must Supplementation with Mineral Salts
inferred← citeshttps://doi.org/10.3390/molecules25163698openalex-snapshot
Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review
inferred← citeshttps://doi.org/10.3390/pr9030502openalex-snapshot
An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies
inferred← citeshttps://doi.org/10.3906/biy-1311-52openalex-snapshot
Phylogenetic analysis and characterization of an alkane-degrading yeast strain isolated from oil-polluted soil
inferred← citeshttps://doi.org/10.3934/energy.2018.6.979openalex-snapshot
Bioethanol synthesis for fuel or beverages from the processing of agri-food by-products and natural biomass using economical and purposely modified biocatalytic systems
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.156-157.266openalex-snapshot
Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation
inferred← citeshttps://doi.org/10.4028/www.scientific.net/amr.317-319.2388openalex-snapshot
Simultaneous and Sequential Fermentations with Saccharomyces cerevisiae DJ02 and Lactobacliius acidophilus WS in Pear Wine
inferred← citeshttps://doi.org/10.48130/bpr-0024-0039openalex-snapshot
Effect of two yeast strains and fermentation time on metabolomics and flavoromics of Nam Hom (aromatic) coconut (Cocos nucifera L.) cider
inferred← citeshttps://doi.org/10.5772/intechopen.81868openalex-snapshot
Perspectives and Uses of Non-Saccharomyces Yeasts in Fermented Beverages
inferred← citeshttps://doi.org/10.5943/cream/13/1/6openalex-snapshot
Chemical and Chromatic Effects of Commercial Wine Yeast Strains (Saccharomyces spp.) on ‘Dolgo’ Crabapple Rosé Cider
inferred← citeshttps://doi.org/10.70675/3991e3dbz2220z4840z8702zc5a9579bc835openalex-snapshot
Étude du potentiel fermentaire de la pomme libanaise et impact des procédés émergents sur la fermentation du jus en vue de l’élaboration du cidre
inferred← citeshttps://doi.org/10.70675/3d02a36fz510bz4794z8359z7650450c8de6openalex-snapshot
Etude des écosystèmes microbiens cidricoles : quel impact sur la qualité organoleptique ?
inferred← citeshttps://doi.org/10.70675/42ef44c5z326fz44f8z9c73z3dba75bb1681openalex-snapshot
Conservation et préservation fonctionnelle de levures d’intérêt en agro-alimentaire
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