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Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

https://doi.org/10.1016/j.fm.2012.06.006

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inferred← citeshttps://doi.org/10.1016/b978-0-12-819813-1.00002-5openalex-snapshot

Insights into the role of yeasts in alcoholic beverages

inferred← citeshttps://doi.org/10.1016/b978-0-12-819990-9.00007-xopenalex-snapshot

Biotechnology of Wine Yeasts

inferred← citeshttps://doi.org/10.1016/b978-0-12-823497-6.00020-xopenalex-snapshot

Improving white wine aroma and structure by non-Saccharomyces yeasts

inferred← citeshttps://doi.org/10.1016/bs.aambs.2018.05.003openalex-snapshot

Enhancing Yeast Alcoholic Fermentations

inferred← citeshttps://doi.org/10.1016/bs.afnr.2018.03.002openalex-snapshot

New Trends in the Uses of Yeasts in Oenology

inferred← citeshttps://doi.org/10.1016/j.biortech.2017.02.055openalex-snapshot

Recent advances and industrial viewpoint for biological treatment of wastewaters by oleaginous microorganisms

inferred← citeshttps://doi.org/10.1016/j.chroma.2023.463775openalex-snapshot

Investigation of the estrogenic potential of 15 rosé, white and red wines via effect-directed ten-dimensional hyphenation

inferred← citeshttps://doi.org/10.1016/j.cofs.2014.07.001openalex-snapshot

Yeast interactions in multi-starter wine fermentation

inferred← citeshttps://doi.org/10.1016/j.cofs.2017.02.005openalex-snapshot

New insights on the use of wine yeasts

inferred← citeshttps://doi.org/10.1016/j.cofs.2017.08.007openalex-snapshot

Starmerella bacillaris in winemaking: opportunities and risks

inferred← citeshttps://doi.org/10.1016/j.copbio.2026.103540openalex-snapshot

Harvesting insights from recent advances in yeast genomics for predictable and precision wine fermentation

inferred← citeshttps://doi.org/10.1016/j.fbio.2022.101605openalex-snapshot

Ethyl esters enhancement of Jinchuan pear wine studied by coculturing Saccharomyces bayanus with Torulaspora delbrueckii and their community and interaction characteristics

inferred← citeshttps://doi.org/10.1016/j.fbio.2023.102987openalex-snapshot

Characterisation of Diospyros kaki (persimmon) vinegars produced with different microorganisms

inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106297openalex-snapshot

Interactions between pH and Lactobacillus drove esters’ metabolism during the fermentation of Laobaigan Baijiu

inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106453openalex-snapshot

Interactive mechanism-guided microbial interaction dynamics in food fermentations: Lactic acid bacteria and yeasts as a case example

inferred← citeshttps://doi.org/10.1016/j.fbio.2025.108196openalex-snapshot

Microbial interactions and sequential inoculation of Metschnikowia koreensis and Saccharomyces cerevisiae shape cider flavor development

inferred← citeshttps://doi.org/10.1016/j.fm.2014.05.007openalex-snapshot

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines

inferred← citeshttps://doi.org/10.1016/j.fm.2015.10.019openalex-snapshot

Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine

inferred← citeshttps://doi.org/10.1016/j.fm.2015.11.017openalex-snapshot

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity

inferred← citeshttps://doi.org/10.1016/j.fm.2015.12.005openalex-snapshot

Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

inferred← citeshttps://doi.org/10.1016/j.fm.2017.08.007openalex-snapshot

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.fm.2017.10.008openalex-snapshot

Aroma profiling of an aerated fermentation of natural grape must with selected yeast strains at pilot scale

inferred← citeshttps://doi.org/10.1016/j.fm.2017.11.008openalex-snapshot

Bioflavoring by non-conventional yeasts in sequential beer fermentations

inferred← citeshttps://doi.org/10.1016/j.fm.2018.02.002openalex-snapshot

Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine

inferred← citeshttps://doi.org/10.1016/j.fm.2018.03.003openalex-snapshot

The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability

inferred← citeshttps://doi.org/10.1016/j.fm.2018.03.009openalex-snapshot

Torulaspora delbrueckii for secondary fermentation in sparkling wine production

inferred← citeshttps://doi.org/10.1016/j.fm.2018.12.008openalex-snapshot

Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis

inferred← citeshttps://doi.org/10.1016/j.fm.2018.12.015openalex-snapshot

Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations

inferred← citeshttps://doi.org/10.1016/j.fm.2019.04.008openalex-snapshot

Influence of nitrogen status in wine alcoholic fermentation

inferred← citeshttps://doi.org/10.1016/j.fm.2019.04.010openalex-snapshot

Dynamic modelling of brewers’ yeast and Cyberlindnera fabianii co-culture behaviour for steering fermentation performance

inferred← citeshttps://doi.org/10.1016/j.fm.2019.05.005openalex-snapshot

Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome

inferred← citeshttps://doi.org/10.1016/j.fm.2020.103670openalex-snapshot

Metschnikowia pulcherrima represses aerobic respiration in Saccharomyces cerevisiae suggesting a direct response to co-cultivation

inferred← citeshttps://doi.org/10.1016/j.fm.2022.104097openalex-snapshot

Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production

inferred← citeshttps://doi.org/10.1016/j.fm.2023.104308openalex-snapshot

Fate of carbon in synthetic media fermentations containing Metschnikowia pulcherrima or Meyerozyma guilliermondii in the presence and absence of Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.fm.2025.104902openalex-snapshot

Enhancing the aromatic profile and sensory properties of wine via interactions between Zygosaccharomyces bailii and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.fochx.2023.100618openalex-snapshot

Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation

inferred← citeshttps://doi.org/10.1016/j.fochx.2026.103789openalex-snapshot

From detail to diversity: Capturing the chemical signature of non-Saccharomyces yeasts in white wine through GC×GC/TOF-MS metabolomics and complementary analytical approaches

inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.01.039openalex-snapshot

The influence of yeast on chemical composition and sensory properties of dry white wines

inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.03.018openalex-snapshot

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125790openalex-snapshot

Multistarter fermentation of glutinous rice with Fu brick tea: Effects on microbial, chemical, and volatile compositions

inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127426openalex-snapshot

Increased glycosidase activities improved the production of wine varietal odorants in mixed fermentation of P. fermentans and high antagonistic S. cerevisiae

inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.128897openalex-snapshot

Fine tuning of medium chain fatty acids levels increases fruity ester production during alcoholic fermentation

inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129886openalex-snapshot

Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses

inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131732openalex-snapshot

Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.141097openalex-snapshot

Enhancing variety aromatic characteristics of Muscat wine through cold maceration with indigenous cryotolerant Metschnikowia pulcherrima Mp0520

inferred← citeshttps://doi.org/10.1016/j.foodcont.2023.110044openalex-snapshot

Co-culture of Zygosaccharomyces rouxii and Wickerhamiella versatilis to improve soy sauce flavor and quality

inferred← citeshttps://doi.org/10.1016/j.foodres.2018.02.034openalex-snapshot

Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking

inferred← citeshttps://doi.org/10.1016/j.foodres.2018.03.037openalex-snapshot

Wine aroma response to different participation of selected Hanseniaspora uvarum in mixed fermentation with Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.foodres.2018.04.027openalex-snapshot

Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.foodres.2018.05.035openalex-snapshot

The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines

inferred← citeshttps://doi.org/10.1016/j.foodres.2018.06.018openalex-snapshot

Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts

inferred← citeshttps://doi.org/10.1016/j.foodres.2019.04.059openalex-snapshot

Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains

inferred← citeshttps://doi.org/10.1016/j.foodres.2019.108845openalex-snapshot

Analysing the vineyard soil as a natural reservoir for wine yeasts

inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110772openalex-snapshot

Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d’Abruzzo organic wines

inferred← citeshttps://doi.org/10.1016/j.heliyon.2024.e35692openalex-snapshot

Sniffing the wine differences: The role of Starmerella bacillaris biofilm-detached cells

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2014.04.024openalex-snapshot

Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2015.01.020openalex-snapshot

TdPIR minisatellite fingerprinting as a useful new tool for Torulaspora delbrueckii molecular typing

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2015.04.037openalex-snapshot

Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.02.003openalex-snapshot

Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.03.012openalex-snapshot

Accessing spoilage features of osmotolerant yeasts identified from kiwifruit plantation and processing environment in Shaanxi, China

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.06.004openalex-snapshot

Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.09.029openalex-snapshot

Influence of the dominance of must fermentation by Torulaspora delbrueckii on the malolactic fermentation and organoleptic quality of red table wine

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2017.04.002openalex-snapshot

Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2017.06.028openalex-snapshot

Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2017.07.017openalex-snapshot

Torulaspora delbrueckii contribution in mixed brewing fermentations with different Saccharomyces cerevisiae strains

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2017.11.010openalex-snapshot

Novel insights into microbial community dynamics during the fermentation of Central European ice wine

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2018.09.010openalex-snapshot

Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2018.09.013openalex-snapshot

Effects of melatonin and tryptophol addition on fermentations carried out by Saccharomyces cerevisiae and non-Saccharomyces yeast species under different nitrogen conditions

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.2019.108255openalex-snapshot

Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2019.108470openalex-snapshot

Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2020.108651openalex-snapshot

Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing

inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2026.112107openalex-snapshot

Biocontrol and bioprotection potential of selected non-Saccharomyces yeasts in grape and wine production

inferred← citeshttps://doi.org/10.1016/j.jbiosc.2018.02.010openalex-snapshot

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Wickerhamomyces anomalus for Chinese Baijiu making

inferred← citeshttps://doi.org/10.1016/j.jbiosc.2019.05.002openalex-snapshot

Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.jclepro.2018.07.088openalex-snapshot

The additive free microwave hydrolysis of lignocellulosic biomass for fermentation to high value products

inferred← citeshttps://doi.org/10.1016/j.jfca.2023.105660openalex-snapshot

Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine

inferred← citeshttps://doi.org/10.1016/j.lwt.2014.08.005openalex-snapshot

Fermentative capacity of Saccharomyces and non-Saccharomyces in agave juice and semi-synthetic medium

inferred← citeshttps://doi.org/10.1016/j.lwt.2014.11.042openalex-snapshot

Volatile compounds generation during different stages of the Tequila production process. A preliminary study

inferred← citeshttps://doi.org/10.1016/j.lwt.2015.05.018openalex-snapshot

Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach

inferred← citeshttps://doi.org/10.1016/j.lwt.2015.09.046openalex-snapshot

Environmental factors influencing the efficacy of different yeast strains for alcohol level reduction in wine by respiration

inferred← citeshttps://doi.org/10.1016/j.lwt.2016.04.031openalex-snapshot

The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation

inferred← citeshttps://doi.org/10.1016/j.lwt.2016.06.063openalex-snapshot

Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.lwt.2017.01.063openalex-snapshot

The effects of enzymatic pre-treatment and type of yeast on chemical properties of white wine

inferred← citeshttps://doi.org/10.1016/j.lwt.2017.08.018openalex-snapshot

Performance of selected P. fermentans and its excellular enzyme in co-inoculation with S. cerevisiae for wine aroma enhancement

inferred← citeshttps://doi.org/10.1016/j.lwt.2019.108477openalex-snapshot

Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111261openalex-snapshot

Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.111781openalex-snapshot

Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112993openalex-snapshot

Effect of Saccharomyces cerevisiae and non-Saccharomyces strains on alcoholic fermentation behavior and aroma profile of yellow-fleshed peach wine

inferred← citeshttps://doi.org/10.1016/j.lwt.2021.112994openalex-snapshot

Enhancement of the aroma in low-alcohol apple-blended pear wine mixed fermented with Saccharomyces cerevisiae and non-Saccharomyces yeasts

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.115918openalex-snapshot

Correlations between microbes with volatile compounds and physicochemical indicators of Cabernet Sauvignon wines fermented with different starters

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116838openalex-snapshot

Evaluating the impact of Torulaspora delbrueckii and amino acid concentration on the nitrogen metabolism of Oenococcus oeni

inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118302openalex-snapshot

Multi-omics analysis of microbial communities and flavor compounds development during the spontaneous fermentation of jaboticaba wine

inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118905openalex-snapshot

Sequential inoculation with Issatchenkia orientalis and Saccharomyces cerevisiae for acid and aroma modulation in Rosa roxburghii wine

inferred← citeshttps://doi.org/10.1016/j.micres.2015.10.005openalex-snapshot

Microbial terroir and food innovation: The case of yeast biodiversity in wine

inferred← citeshttps://doi.org/10.1016/j.microb.2023.100004openalex-snapshot

The potential of β-glucosidases for aroma and flavor improvement in the food industry

inferred← citeshttps://doi.org/10.1016/j.microc.2021.106704openalex-snapshot

State-of-the-art in analytical methods for metabolic profiling of Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.mimet.2015.12.009openalex-snapshot

FT-IR spectroscopy: A powerful tool for studying the inter- and intraspecific biodiversity of cultivable non-Saccharomyces yeasts isolated from grape must

inferred← citeshttps://doi.org/10.1021/acs.jafc.1c07302openalex-snapshot

Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking

inferred← citeshttps://doi.org/10.1021/acs.jafc.2c04527openalex-snapshot

Saturated Linear Aliphatic γ- and δ-Lactones in Wine: A Review

inferred← citeshttps://doi.org/10.1021/acs.jafc.4c10783openalex-snapshot

Exogenous Mogroside V Drove Microbial Carbohydrate Metabolism and Consequently Enhanced Fruity Aroma in Greengage Wine

inferred← citeshttps://doi.org/10.1038/s41598-020-63182-6openalex-snapshot

Exploring yeast interactions through metabolic profiling

inferred← citeshttps://doi.org/10.1038/s41598-021-83216-xopenalex-snapshot

Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China

inferred← citeshttps://doi.org/10.1051/bioconf/20191202014openalex-snapshot

Influence of yeasts of the genus Saccharomyces and not Saccharomyces in elaboration of white wines

inferred← citeshttps://doi.org/10.1051/ctv/ctv20233802152openalex-snapshot

Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of ‘Karasakiz’ grapes from different regions over two consecutive vintages

inferred← citeshttps://doi.org/10.1063/5.0049208openalex-snapshot

Effects of different inoculation methods and strains on glycerol, acetic acid, ethanol, and esters in mixed fermentation of Hanseniaspora uvarum and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1080/03610470.2018.1546072openalex-snapshot

Effects of Honey Variety and Non-Saccharomyces cerevisiae on the Flavor Volatiles of Mead

inferred← citeshttps://doi.org/10.1080/08905436.2014.931863openalex-snapshot

Comparison of Genetic and Enological Characteristics of New and ExistingS. cerevisiaeStrains for Chardonnay Wine Fermentations

inferred← citeshttps://doi.org/10.1080/10408398.2014.983591openalex-snapshot

Wine microbiome: A dynamic world of microbial interactions

inferred← citeshttps://doi.org/10.1080/10408398.2025.2548006openalex-snapshot

Recent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology

inferred← citeshttps://doi.org/10.1080/10408398.2025.2605111openalex-snapshot

Fermented fruit drinks: an overview on microbial component, sensorial attributes, health benefits, and development directions on starters

inferred← citeshttps://doi.org/10.1080/10942912.2017.1297951openalex-snapshot

Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation

inferred← citeshttps://doi.org/10.1080/14786419.2015.1008475openalex-snapshot

Aromatic components produced by non-Saccharomyces Cerevisiaederived from natural fermentation of grape

inferred← citeshttps://doi.org/10.1093/femsyr/foaa067openalex-snapshot

The non- Saccharomyces yeast Pichia kluyveri for the production of aromatic volatile compounds in alcoholic fermentation

inferred← citeshttps://doi.org/10.1093/femsyr/foac002openalex-snapshot

Non-Saccharomyces yeast for lowering wine alcohol levels: partial aeration versus standard conditions

inferred← citeshttps://doi.org/10.1093/femsyr/fov045openalex-snapshot

The yeastStarmerella bacillaris(synonymCandida zemplinina) shows high genetic diversity in winemaking environments

inferred← citeshttps://doi.org/10.1093/femsyr/foy021openalex-snapshot

Application of different markers and data-analysis tools to the examination of biodiversity can lead to different results: a case study with Starmerella bacillaris (synonym Candida zemplinina) strains

inferred← citeshttps://doi.org/10.1093/femsyr/foy055openalex-snapshot

Fermentation performances and aroma production of non-conventional wine yeasts are influenced by nitrogen preferences

inferred← citeshttps://doi.org/10.1093/femsyr/foz065openalex-snapshot

Oenological potential of non-Saccharomycesyeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines

inferred← citeshttps://doi.org/10.1093/femsyr/foz072openalex-snapshot

Peer pressure: evolutionary responses to biotic pressures in wine yeasts

inferred← citeshttps://doi.org/10.1094/cchem-06-13-0002-rw.testopenalex-snapshot

Aroma of Wheat Bread Crumb

inferred← citeshttps://doi.org/10.1094/cchem-06-13-0002-rw.testissueopenalex-snapshot

Aroma of Wheat Bread Crumb

inferred← citeshttps://doi.org/10.1094/cchem-06-13-0121-rwopenalex-snapshot

REVIEW: Aroma of Wheat Bread Crumb

inferred← citeshttps://doi.org/10.1101/2021.01.07.425830openalex-snapshot

Transcriptomics provides a genetic signature of vineyard site with insight into vintage-independent regional wine characteristics

inferred← citeshttps://doi.org/10.1111/1541-4337.12788openalex-snapshot

Wine phenolic profile altered by yeast: Mechanisms and influences

inferred← citeshttps://doi.org/10.1111/1541-4337.13364openalex-snapshot

The complex world of kefir: Structural insights and symbiotic relationships

inferred← citeshttps://doi.org/10.1111/1567-1364.12111openalex-snapshot

Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered

inferred← citeshttps://doi.org/10.1111/1750-3841.17574openalex-snapshot

Effect of co‐inoculations of Saccharomyces cerevisiae and grape endophytes on the fermentation property, organic acid, and volatile aroma compounds

inferred← citeshttps://doi.org/10.1111/1751-7915.12428openalex-snapshot

Wine microbiology is driven by vineyard and winery anthropogenic factors

inferred← citeshttps://doi.org/10.1111/1751-7915.14302openalex-snapshot

The use of Torulaspora delbrueckii to improve malolactic fermentation

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