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Study of SomeSaccharomyces cerevisiaeStrains for Winemaking after Preadaptation at Low Temperatures
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1007/978-3-662-10367-8_19openalex-snapshot
Regulation of Trehalose Metabolism and Its Relevance to cell Growth and Function
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/10.1016/0005-2736(74)90179-5openalex-snapshot
Phase transitions in the yeast cell membrane the influence of temperature on the reconstitution of active dry yeast
inferredcites →https://doi.org/10.1016/0005-2760(72)90013-6openalex-snapshot
Lipid composition of Saccharomyces cerevisiae as influenced by growth temperature
inferredcites →https://doi.org/10.1016/0922-338x(90)90057-4openalex-snapshot
Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions
inferredcites →https://doi.org/10.1016/j.femsyr.2003.12.004openalex-snapshot
Nitrogen catabolite repression in during wine fermentations
inferredcites →https://doi.org/10.1016/s0032-9592(96)00016-7openalex-snapshot
Psychrotolerant Saccharomyces cerevisiae strains after an adaptation treatment for low temperature wine making
inferredcites →https://doi.org/10.1016/s0065-2911(08)60394-xopenalex-snapshot
Nitrogen Catabolite Repression in Yeasts and Filamentous Fungi
inferredcites →https://doi.org/10.1016/s0168-1605(02)00144-7openalex-snapshot
Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/s0168-1605(02)00506-8openalex-snapshot
Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine
inferredcites →https://doi.org/10.1016/s0168-1605(03)00253-8openalex-snapshot
Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations
inferredcites →https://doi.org/10.1016/s0723-2020(11)80219-5openalex-snapshot
A Comparative Study of Different Methods of Yeast Strain Characterization
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/10.1094/asbcj-45-0140openalex-snapshot
Changes in Beta-Amylase Enzymes of Barley during Malting
inferredcites →https://doi.org/10.1099/00221287-136-8-1469openalex-snapshot
Temperature adaptation in yeasts: the role of fatty acids
inferredcites →https://doi.org/10.1111/j.1365-2621.1970.tb12378.xopenalex-snapshot
Determining the Odor Thresholds for Some Compounds in Alcoholic Beverages
inferredcites →https://doi.org/10.1111/j.1365-2621.1987.tb06689.xopenalex-snapshot
Determination of Sugar and Ethanol Content in Aqueous Products of Molasses Distilleries by Near Infrared Spectrophotometry
inferredcites →https://doi.org/10.1111/j.1365-2621.1990.tb03580.xopenalex-snapshot
Microbiological and Enological Parameters during Fermentation of Musts from Poor and Normal Grape‐Harvests in the Region of Alicante (Spain)
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.1365-2621.2002.tb11396.xopenalex-snapshot
Low Temperature Alcoholic Fermentations in High Sugar Concentration Grape Musts
inferredcites →https://doi.org/10.1128/aem.68.10.4884-4893.2002openalex-snapshot
Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations
inferredcites →https://doi.org/10.21548/21-1-3557openalex-snapshot
Yeast Stress Response and Fermentation Efficiency: How to Survive the Making of Wine - A Review
inferredcites →https://doi.org/10.5344/ajev.1971.22.1.6openalex-snapshot
Glycerol in Australian Wines and Factors Influencing Its Formation
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.1996.47.4.435openalex-snapshot
Direct Enumeration and Isolation of Wine Yeasts from Grape Surfaces
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
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Fermentation kinetics and chemical characterisation of vino tostado , a traditional sweet wine from Galicia (NW Spain)
inferred← citeshttps://doi.org/10.1007/978-3-319-15630-9_15openalex-snapshot
Wine Flavor and Tryptophan
inferred← citeshttps://doi.org/10.1007/978-3-642-39681-6_19openalex-snapshot
Low-Temperature Production of Wine, Beer, and Distillates Using Cold-Adapted Yeasts
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/10.1007/978-3-662-45759-7_19openalex-snapshot
Low-Temperature Production of Wine, Beer, and Distillates Using Cold-Adapted Yeasts
inferred← citeshttps://doi.org/10.1007/s00217-010-1415-3openalex-snapshot
Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature
inferred← citeshttps://doi.org/10.1007/s00253-010-2898-3openalex-snapshot
The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines
inferred← citeshttps://doi.org/10.1007/s00253-010-2909-4openalex-snapshot
Towards an understanding of the adaptation of wine yeasts to must: relevance of the osmotic stress response
inferred← citeshttps://doi.org/10.1007/s10482-006-9135-1openalex-snapshot
The nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compounds
inferred← citeshttps://doi.org/10.1007/s13197-015-1977-yopenalex-snapshot
Flavor impacts of glycerol in the processing of yeast fermented beverages: a review
inferred← citeshttps://doi.org/10.1016/j.enzmictec.2005.10.048openalex-snapshot
Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine
inferred← citeshttps://doi.org/10.1016/j.enzmictec.2010.12.015openalex-snapshot
Ethanol production from sugar beet molasses by S. cerevisiae entrapped in an alginate–maize stem ground tissue matrix
inferred← citeshttps://doi.org/10.1016/j.fm.2010.04.010openalex-snapshot
An RT-qPCR approach to study the expression of genes responsible for sugar assimilation during rehydration of active dry yeast
inferred← citeshttps://doi.org/10.1016/j.fm.2015.07.010openalex-snapshot
Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.102447openalex-snapshot
Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines
inferred← citeshttps://doi.org/10.1016/j.foodqual.2008.03.005openalex-snapshot
The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112016openalex-snapshot
Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2008.10.027openalex-snapshot
Application of real-time RT–PCR to study gene expression in active dry yeast (ADY) during the rehydration phase
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2019.108500openalex-snapshot
Inheritance of winemaking stress factors tolerance in Saccharomyces uvarum/S. eubayanus × S. cerevisiae artificial hybrids
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.lwt.2021.111069openalex-snapshot
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b03229openalex-snapshot
Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines
inferred← citeshttps://doi.org/10.1021/jf050739yopenalex-snapshot
Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect ofOenococcus oeniandLactobacillus plantarumStarter Cultures
inferred← citeshttps://doi.org/10.1080/87559129.2025.2503473openalex-snapshot
Exploring the Multifaced Potential of Dealcoholized Wine: A Focus on Techniques, Legislation Compliances, and Microbiological Aspects
inferred← citeshttps://doi.org/10.1093/g3journal/jkab061openalex-snapshot
Reciprocal hemizygosity analysis reveals that the Saccharomyces cerevisiae CGI121 gene affects lag time duration in synthetic grape must
inferred← citeshttps://doi.org/10.1111/ajgw.12189openalex-snapshot
Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice
inferred← citeshttps://doi.org/10.1111/j.1365-2672.2009.04196.xopenalex-snapshot
Evidence of different fermentation behaviours of two indigenous strains ofSaccharomyces cerevisiaeandSaccharomyces uvarumisolated from Amarone wine
inferred← citeshttps://doi.org/10.1111/j.1365-2672.2012.05308.xopenalex-snapshot
Functional analysis to identify genes in wine yeast adaptation to low-temperature fermentation
inferred← citeshttps://doi.org/10.1111/j.1751-7915.2012.00343.xopenalex-snapshot
SO 2 protects the amino nitrogen metabolism of Saccharomyces cerevisiae under thermal stress
inferred← citeshttps://doi.org/10.1111/jam.12126openalex-snapshot
Production of aroma compounds by cryotolerantSaccharomycesspecies and hybrids at low and moderate fermentation temperatures
inferred← citeshttps://doi.org/10.1155/ajgw/7226681openalex-snapshot
Low‐Temperature Rehydration of Active Dry Wine Yeasts: Nutrient Effects on Fermentation Performance and Membrane Fluidity
inferred← citeshttps://doi.org/10.1186/s12864-015-1755-2openalex-snapshot
Evolutionary engineering of a wine yeast strain revealed a key role of inositol and mannoprotein metabolism during low-temperature fermentation
inferred← citeshttps://doi.org/10.1186/s12934-015-0314-5openalex-snapshot
Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions
inferred← citeshttps://doi.org/10.1271/bbb.70444openalex-snapshot
Ethyl Esterification of Long-Chain Unsaturated Fatty Acids Derived from Grape Must by Yeast during Alcoholic Fermentation
inferred← citeshttps://doi.org/10.1371/journal.pone.0097626openalex-snapshot
Molecular Analysis of the Genes Involved in Aroma Synthesis in the Species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in Winemaking Conditions
inferred← citeshttps://doi.org/10.20870/oeno-one.2021.55.3.4551openalex-snapshot
Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations
inferred← citeshttps://doi.org/10.3390/fermentation10010017openalex-snapshot
Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition
inferred← citeshttps://doi.org/10.3390/fermentation10010036openalex-snapshot
Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?
inferred← citeshttps://doi.org/10.3390/fermentation8100480openalex-snapshot
Effect of Metschnikowia pulcherrima on Saccharomyces cerevisiae PDH By-Pass in MixedFermentation with Varied Sugar Concentrations of Synthetic Grape Juice and Inoculation Ratios
inferred← citeshttps://doi.org/10.3390/molecules31081344openalex-snapshot
SO2 Management and Yeast Inoculation Strategies (NoSO2-Spont, NoSO2Sc, SO2Sc) During Fermentation Shape the Chemical, Polyphenolic, Microbiological, and Sensory Profiles of ‘Solaris’ White Wine
inferred← citeshttps://doi.org/10.5344/ajev.2018.18035openalex-snapshot
Selection of Indigenous Saccharomyces cerevisiae Strains for Winemaking in Northwest China
inferred← citeshttps://doi.org/10.5772/intechopen.1003655openalex-snapshot
Characteristic metabolites drive the self-assembly of microeukaryotic communities during spontaneous fermentation of icewine
inferred← citeshttps://doi.org/10.70189/1992-9498.1665openalex-snapshot
REDUCTION OF VOLATILE ACIDITY OF GRAPE WINES BY IMMOBILIZED LIPASE
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