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Typical Aromas Characterization of Red Raspberry Wine Co-Fermented by Issatchenkia Terricola Wjl-G4 Purposed on Acid Reducing and Aroma Enhancing

https://doi.org/10.2139/ssrn.4664815
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Effect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines
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Insights into the major aroma-active compounds in clear red raspberry juice (Rubus idaeus L. cv. Heritage) by molecular sensory science approaches
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Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation – Part I: Phenolic acids
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Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis
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The identification of biotransformation pathways for removing fishy malodor from Bangia fusco-purpurea using fermentation with Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/j.foodres.2019.108801openalex-extracted
Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations
inferredcites →https://doi.org/10.1016/j.foodres.2021.110330openalex-extracted
Evolution of volatile profile and aroma potential of table grape Hutai-8 during berry ripening
inferredcites →https://doi.org/10.1016/j.foodres.2022.111468openalex-extracted
Terpene volatiles mediates the chemical basis of blueberry aroma and consumer acceptability
inferredcites →https://doi.org/10.1016/j.foodres.2022.111613openalex-extracted
Elucidation of the interaction between fructose and key aroma compounds in watermelon juice via Raman spectroscopy and nuclear magnetic resonance
inferredcites →https://doi.org/10.1016/j.fshw.2022.03.029openalex-extracted
Isolation of a novel characterized Issatchenkia terricola from red raspberry fruits on the degradation of citric acid and enrichment of flavonoid and volatile profiles in fermented red raspberry juice
inferredcites →https://doi.org/10.1016/j.jbiosc.2023.09.006openalex-extracted
Metabolomics analysis of the metabolic effects of citric acid on Issatchenkia terricola WJL-G4
inferredcites →https://doi.org/10.1016/j.lwt.2019.03.072openalex-extracted
Correlation analysis of key enzyme activities and aroma compounds during fermentation of simulated juice system with Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/j.lwt.2019.108477openalex-extracted
Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/j.lwt.2020.109448openalex-extracted
Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage
inferredcites →https://doi.org/10.1016/j.lwt.2021.110860openalex-extracted
A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures
inferredcites →https://doi.org/10.1016/j.lwt.2021.111261openalex-extracted
Effect of selected yeast on physicochemical and oenological properties of blueberry wine fermented with citrate-degrading Pichia fermentans
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Unveiling the mechanisms of aroma metabolism in selenium-treated broccoli through transcriptome sequencing analyses
inferredcites →https://doi.org/10.1016/j.tifs.2022.03.031openalex-extracted
Pu-erh tea unique aroma: Volatile components, evaluation methods and metabolic mechanism of key odor-active compounds
inferredcites →https://doi.org/10.1021/jf0498721openalex-extracted
Aroma Extract Dilution Analysis of cv. Meeker (Rubus idaeus L.) Red Raspberries from Oregon and Washington
inferredcites →https://doi.org/10.1021/jf0734673openalex-extracted
Stir Bar Sorptive Extraction Combined with GC-MS Analysis and Chemometric Methods for the Classification of South African Wines According to the Volatile Composition
inferredcites →https://doi.org/10.1080/19476337.2020.1758216openalex-extracted
Effect of short-term controlled atmospheres on the postharvest quality and sensory shelf life of red raspberry ( Rubus idaeus L.)
inferredcites →https://doi.org/10.1101/2021.12.24.474137openalex-extracted
inferredcites →https://doi.org/10.1128/aem.69.9.5228-5237.2003openalex-extracted
Expression Levels of the Yeast Alcohol Acetyltransferase Genes ATF1 , Lg-ATF1 , and ATF2 Control the Formation of a Broad Range of Volatile Esters
inferredcites →https://doi.org/10.1590/fst.07818openalex-extracted
Phenolic compounds, total antioxidant capacity and volatile components of Cabernet Sauvignon red wines from five different wine-producing regions in China
inferredcites →https://doi.org/10.20870/oeno-one.2022.56.3.5581openalex-extracted
Genome sequencing and oenologically relevant traits of the Uruguayan native yeast Issatchenkia terricola
inferredcites →https://doi.org/10.3390/fermentation6010025openalex-extracted
Isolation and Selection of Non-Saccharomyces Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation
inferredcites →https://doi.org/10.3390/foods11223655openalex-extracted
Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus
inferredcites →https://doi.org/10.3390/jof8010017openalex-extracted
Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing
inferredcites →https://doi.org/10.3390/molecules23092376openalex-extracted
Characterization of Cultivar Differences of Blueberry Wines Using GC-QTOF-MS and Metabolic Profiling Methods
inferredcites →https://doi.org/10.3390/molecules26051288openalex-extracted
The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma
inferredcites →https://doi.org/10.3390/molecules26216712openalex-extracted
Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola
inferredcites →https://doi.org/10.3402/fnr.v59.29290openalex-extracted
Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area
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