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Production of aroma compounds by cryotolerantSaccharomycesspecies and hybrids at low and moderate fermentation temperatures
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Technological Properties and Temperature Response of InterspecificSaccharomyces Hybrids
inferredcites →https://doi.org/10.1006/fstl.1996.0105openalex-snapshot
Odour Thresholds of Various Branched and Straight Chain Acetates
inferredcites →https://doi.org/10.1007/978-1-4615-1781-8openalex-snapshot
Principles and Practices of Winemaking
inferredcites →https://doi.org/10.1007/s00253-004-1624-4openalex-snapshot
Intracellular glycerol influences resistance to freeze stress in Saccharomyces cerevisiae: analysis of a quadruple mutant in glycerol dehydrogenase genes and glycerol-enriched cells
inferredcites →https://doi.org/10.1007/s002530000506openalex-snapshot
Involvement of branched-chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast
inferredcites →https://doi.org/10.1016/0922-338x(94)90019-1openalex-snapshot
Fermentation characteristics of hybrids between the cryophilic wine yeast Saccharomyces bayanus and the mesophilic wine yeast Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/0950-3293(94)p4209-oopenalex-snapshot
Temporal perception of astringency and sweetness in red wine
inferredcites →https://doi.org/10.1016/j.fm.2010.02.001openalex-snapshot
Modulation of the glycerol and ethanol syntheses in the yeast Saccharomyces kudriavzevii differs from that exhibited by Saccharomyces cerevisiae and their hybrid
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2006.10.047openalex-snapshot
Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.11.030openalex-snapshot
Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.11.083openalex-snapshot
Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2010.01.038openalex-snapshot
Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains
inferredcites →https://doi.org/10.1016/j.nbt.2008.10.001openalex-snapshot
Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii
inferredcites →https://doi.org/10.1016/s0065-2164(05)57005-9openalex-snapshot
Yeast Modulation of Wine Flavor
inferredcites →https://doi.org/10.1016/s0168-1605(01)00552-9openalex-snapshot
Studies on acetate ester production by non-Saccharomyces wine yeasts
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/s0378-1097(00)00431-6openalex-snapshot
Saccharomyces uvarum, a proper species within Saccharomyces sensu stricto
inferredcites →https://doi.org/10.1016/s0923-2508(00)90131-1openalex-snapshot
Association of var. with some French wines: genetic analysis of yeast populations
inferredcites →https://doi.org/10.1021/jf0115645openalex-snapshot
Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies
inferredcites →https://doi.org/10.1021/jf049324nopenalex-snapshot
Study of SomeSaccharomyces cerevisiaeStrains for Winemaking after Preadaptation at Low Temperatures
inferredcites →https://doi.org/10.1021/jf801695hopenalex-snapshot
Coinoculated Fermentations Using Saccharomyces Yeasts Affect the Volatile Composition and Sensory Properties of Vitis vinifera L. cv. Sauvignon Blanc Wines
inferredcites →https://doi.org/10.1021/jf9608433openalex-snapshot
Identification of Character Impact Odorants of Different White Wine Varieties
inferredcites →https://doi.org/10.1021/jf970280aopenalex-snapshot
Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties
inferredcites →https://doi.org/10.1021/jf9807317openalex-snapshot
Yeast Influence on Volatile Composition of Wines
inferredcites →https://doi.org/10.1046/j.1365-2672.1998.00521.xopenalex-snapshot
Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines
inferredcites →https://doi.org/10.1046/j.1365-2672.2000.00964.xopenalex-snapshot
Re-assessment of the influence of yeast strain and environmental factors on glycerol production in wine
inferredcites →https://doi.org/10.1046/j.1472-765x.1998.00377.xopenalex-snapshot
Electrophoretic profile of hybrids between cryotolerant and non-cryotolerant Saccharomyces strains
inferredcites →https://doi.org/10.1074/jbc.272.43.26871openalex-snapshot
A 13C Nuclear Magnetic Resonance Investigation of the Metabolism of Leucine to Isoamyl Alcohol in Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1074/jbc.m211914200openalex-snapshot
The Catabolism of Amino Acids to Long Chain and Complex Alcohols in Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1093/emboj/16.9.2179openalex-snapshot
The two isoenzymes for yeast NAD+‐dependent glycerol 3‐phosphate dehydrogenase encoded by GPD1 and GPD2 have distinct roles in osmoadaptation and redox regulation
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/10.1111/j.1365-2672.2009.04196.xopenalex-snapshot
Evidence of different fermentation behaviours of two indigenous strains ofSaccharomyces cerevisiaeandSaccharomyces uvarumisolated from Amarone wine
inferredcites →https://doi.org/10.1111/j.1567-1364.2006.00126.xopenalex-snapshot
Natural hybrids fromSaccharomyces cerevisiae,Saccharomyces bayanusandSaccharomyces kudriavzeviiin wine fermentations
inferredcites →https://doi.org/10.1111/j.1567-1364.2008.00369.xopenalex-snapshot
Interspecies hybridization and recombination inSaccharomyceswine yeasts
inferredcites →https://doi.org/10.1111/j.1574-6976.1997.tb00352.xopenalex-snapshot
Osmoregulation and glycerol metabolism in the yeast Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1111/j.1755-0238.2005.tb00284.xopenalex-snapshot
Better wine for better health: Fact or fiction?
inferredcites →https://doi.org/10.1111/j.1755-0238.2005.tb00285.xopenalex-snapshot
Yeast and bacterial modulation of wine aroma and flavour
inferredcites →https://doi.org/10.1128/aem.02396-07openalex-snapshot
Natural Populations of Saccharomyces kudriavzevii in Portugal Are Associated with Oak Bark and Are Sympatric with S. cerevisiae and S. paradoxus
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/10.21548/21-1-3560openalex-snapshot
Yeast and its Importance to Wine Aroma - A Review
inferredcites →https://doi.org/10.5344/ajev.1988.39.4.283openalex-snapshot
Formation of Ethanol, Higher Alcohols, Esters, and Terpenes by Five Yeast Strains in Musts from Pedro Ximénez Grapes in Various Degrees of Ripeness
inferredcites →https://doi.org/10.5344/ajev.1995.46.1.143openalex-snapshot
Improvement of Wine Composition with CryotolerantSaccharomycesStrains
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.1996.47.3.343openalex-snapshot
Higher Alcohol Production by CryotolerantSaccharomycesStrains
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation
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Saccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking
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Effect of low temperature on the shaping of yeast-derived metabolite compositions during wine fermentation
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Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors
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Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols
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Etude des écosystèmes microbiens cidricoles : quel impact sur la qualité organoleptique ?
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
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