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Yeast and its Importance to Wine Aroma - A Review

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Malolactic Fermentation by Engineered Saccharomyces cerevisiae as Compared with Engineered Schizosaccharomyces pombe

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Volatile flavour of wine: Correlation between instrumental analysis and sensory perception

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Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

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FORMATION OF ETHYL ACETATE IN FERMENTATION WITH BREWER'S YEAST

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OCCURRENCE OF PHENETHYL ALCOHOL IN BEER

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FORMATION OF ETHYL ACETATE IN FERMENTATION WITH BREWER'S YEAST. III. PARTICIPATION OF COENZYME A

inferredcites →https://doi.org/10.1002/j.2050-0416.1962.tb01896.xopenalex-snapshot

ESTIMATION OF PHENETHYL ALCOHOL IN FERMENTATION PRODUCTS

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FORMATION OF ESTERS FROM ACIDS BY BREWER'S YEAST II. FORMATION FROM LOWER FATTY ACIDS

inferredcites →https://doi.org/10.1002/j.2050-0416.1964.tb01986.xopenalex-snapshot

FORMATION OF ESTERS FROM ACIDS BY BREWER'S YEAST IV. EFFECT OF HIGHER FATTY ACIDS AND TOXICITY OF LOWER FATTY ACIDS

inferredcites →https://doi.org/10.1002/j.2050-0416.1964.tb01999.xopenalex-snapshot

FORMATION OF ESTERS FROM ALCOHOLS BY BREWER'S YEAST

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THE FORMATION OF PHENETHYL ALCOHOL FROM 14C-LABELLED PHENYLALANINE

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FORMATION OF HIGHER ALCOHOLS FROM14C-LABELLED VALINE AND LEUCINE

inferredcites →https://doi.org/10.1002/j.2050-0416.1968.tb03111.xopenalex-snapshot

FORMATION OF HIGHER ALCOHOLS BY VARIOUS YEASTS

inferredcites →https://doi.org/10.1002/j.2050-0416.1971.tb06945.xopenalex-snapshot

BIOSYNTHETIC FORMATION OF HIGHER ALCOHOLS BY YEAST. DEPENDENCE ON THE NITROGENOUS NUTRIENT LEVEL OF THE MEDIUM

inferredcites →https://doi.org/10.1002/j.2050-0416.1975.tb03787.xopenalex-snapshot

PRODUCTION OF ESTERS BY DIFFERENT YEAST STRAINS IN SUGAR FERMENTATIONS

inferredcites →https://doi.org/10.1002/j.2050-0416.1975.tb03788.xopenalex-snapshot

DISTRIBUTION OF ESTERS PRODUCED DURING SUGAR FERMENTATION BETWEEN THE YEAST CELL AND THE MEDIUM

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INFLUENCE OF THE CONCENTRATION OF BRANCHED CHAIN AMINO ACIDS ON THE FORMATION OF FUSEL ALCOHOLS

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THE PRODUCTION OF AROMA COMPOUNDS BY YEAST

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EFFECTS OF LINOLEIC ACID SUPPLEMENTS ON THE SYNTHESIS BY YEAST OF LIPIDS AND ACETATE ESTERS

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LIPID METABOLISM AND THE REGULATION OF VOLATILE ESTER SYNTHESIS INSACCHAROMYCES CEREVISIAE

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HORACE BROWN MEMORIAL LECTURE THE ROLE OF NITROGEN IN BREWING

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ESTER FORMATION IN BREWERY FERMENTATIONS

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INFLUENCES OF LIPID ADDITION ON FATTY ACID COMPOSITION OFSaccharomyces cerevisiaeAND AROMA CHARACTERISTICS OF EXPERIMENTAL WINES1

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THE FORMATION OF ESTERS AND HIGHER ALCOHOLS DURING BREWERY FERMENTATION; THE EFFECT OF CARBON DIOXIDE PRESSURE

inferredcites →https://doi.org/10.1002/jcp.1030410103openalex-snapshot

Anaerobic nutrition of Saccharomyces cerevisiae. I. Ergosterol requirement for growth in a defined medium

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Towards diacetyl‐less brewers' yeast. Influence of ilv2 and ilv5 mutations

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Formation of higher alcohols by wine yeasts, and relationship to taste thresholds

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Variability of odour thresholds for some compounds in alcoholic beverages

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Identification and determination of volatile constituents in wines from different vine cultivars

inferredcites →https://doi.org/10.1002/jsfa.2740490213openalex-snapshot

Differences between wines fermented with and without sulphur dioxide using various selected yeasts

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The origin of ethylphenols in wines

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Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis

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Proliferation of microbodies in Saccharomyces cerevisiae

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Alcoholic beverage fermentations

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Malolactic Fermentation

inferredcites →https://doi.org/10.1007/bf00321113openalex-snapshot

Isolation and properties of yeast mutants affected in farnesyl diphosphate synthetase

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Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by 14Saccharomyces cerevisiae wine strains isolated from the same region (Saln�s, N.W. Spain)

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The formation of n-propyl alcohol by Saccharomyces cerevisiae

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Lipid metabolism in inositol-deficient yeast, Saccharomyces carlsbergensis

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Prediction of ester production in industrial beer fermentation

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Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine

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Modification of biochemical pathways in industrial yeasts

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Acetaldehyde production in Saccharomyces cerevisiae wine yeasts

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4708938 Alcoholic fermentation

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Molecular breeding of a sake yeast with a mutated ARO4 gene which causes both resistance to o-fluoro-dl-phenylalanine and increased production of β-phenethyl alcohol

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mRNA levels for the fermentative alcohol dehydrogenase of Saccharomyces cerevisiae decrease upon growth on a nonfermentable carbon source.

inferredcites →https://doi.org/10.1016/s0294-3506(99)80418-9openalex-snapshot

Yeast Physiology and Biotechnology

inferredcites →https://doi.org/10.1017/cbo9780511525773.006openalex-snapshot

Lipids and their metabolism

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Characterization and Measurement of Aldehydes in Wine

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Identification and determination of amino acid ethyl esters in wines by capillary gas chromatography-mass spectrometry

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Volatile phenol determination in wine

inferredcites →https://doi.org/10.1021/jf00124a053openalex-snapshot

Methyl and ethyl amino acid esters in wine

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Mechanism of major congener formation in alcoholic grain fermentations

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Production of higher alcohols from threonine and isoleucine in alcoholic fermentations of different types of grain mash

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Yeast Influence on Volatile Composition of Wines

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From DNA sequence to biological function

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Erratum: Overview of the yeast genome

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Biochemical aspects of stuck and sluggish fermentation in grape must

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The selection of yeast strains for the production of premium quality South African brandy base products

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The role of biotin-dependent carboxylations in biosynthetic reactions

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Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine

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Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines

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Screening for the production of extracellular hydrolytic enzymes by non-Saccharomyces wine yeasts

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Gas Chromatographic Analysis of Higher Alcohols and Ethyl Acetate in Table Wines

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Cellular Fatty Acid and Ester Formation by Brewers′ Yeast

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Precursors of sulfur‐containing flavor compounds

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The Oxford Companion to Wine

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Influence of Higher Alcohol Availability on Ester Formation by Yeast

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Transport of Sulphur Dioxide by Saccharomyces cerevisiae

inferredcites →https://doi.org/10.1101/0.415-500openalex-snapshot

8 Regulation and Compartmentalization of Lipid Synthesis in Yeast

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Determining the Odor Thresholds for Some Compounds in Alcoholic Beverages

inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb06978.xopenalex-snapshot

Vinification Effects on Changes in Volatile Compounds of Wine

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Aroma Compounds in Wine as Influenced by Apiculate Yeasts

inferredcites →https://doi.org/10.1111/j.1574-6968.1986.tb01194.xopenalex-snapshot

Redox balances in the metabolism of sugars by yeasts

inferredcites →https://doi.org/10.1111/j.1755-0238.2000.tb00158.xopenalex-snapshot

Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine

inferredcites →https://doi.org/10.1128/aem.47.6.1246-1249.1984openalex-snapshot

Inhibition of Alcoholic Fermentation of Grape Must by Fatty Acids Produced by Yeasts and Their Elimination by Yeast Ghosts

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Evolution of Yeasts and Lactic Acid Bacteria During Fermentation and Storage of Bordeaux Wines

inferredcites →https://doi.org/10.1128/aem.50.3.727-728.1985openalex-snapshot

Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines

inferredcites →https://doi.org/10.1128/aem.55.1.21-28.1989openalex-snapshot

Inhibition of Yeast Growth by Octanoic and Decanoic Acids Produced during Ethanolic Fermentation

inferredcites →https://doi.org/10.1128/aem.60.8.2786-2792.1994openalex-snapshot

Molecular cloning, sequence analysis, and expression of the yeast alcohol acetyltransferase gene

inferredcites →https://doi.org/10.1128/aem.66.2.744-753.2000openalex-snapshot

Effect of Increased Yeast Alcohol Acetyltransferase Activity on Flavor Profiles of Wine and Distillates

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A biometric study of higher alcohol production in Saccharomyces cerevisiae

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Esterase activity and release of ethyl esters of medium-chain fatty acids by Saccharomyces cerevisiae during anaerobic growth

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Gas chromatographic analysis of higher alcohols and ethyl acetate in table wines.

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The Possibilities of applying present-day Knowledge of Wine Aroma Components: Influence of several Juice Factors on Fermentation rate and Ester Production during Fermentation

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Yeast Biodiversity in Vineyards and Wineries and Its Importance to the South African Wine Industry. A Review

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Geographical Distribution of Indigenous Saccharomyces cerevisiae Strains Isolated from Vineyards in the Coastal Regions of the Western Cape in South Africa

inferredcites →https://doi.org/10.21548/21-1-2181openalex-snapshot

Seasonal Variation of Indigenous Saccharomyces cerevisiae Strains Isolated from Vineyards of the Western Cape in South Africa

inferredcites →https://doi.org/10.21548/21-1-2184openalex-snapshot

Geographic Distribution and Evaluation of Saccharomyces cerevisiae Strains Isolated from Vineyards in the Warmer, Inland Regions of the Western Cape in South Africa

inferredcites →https://doi.org/10.21548/21-1-2190openalex-snapshot

A "Phenolic" Off-odour in White Table Wines: Causes and Methods to Diminish its Occurrence

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Chenin blanc Wine Volatiles and the Intensity of a Guava-like Flavour

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The Yeasts. A Taxonomic Study

inferredcites →https://doi.org/10.2307/3759274openalex-snapshot

A Guide to Identifying and Classifying Yeasts

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The production of H2S by pure culture wine yeasts

inferredcites →https://doi.org/10.5073/vitis.1980.19.151-164openalex-snapshot

Effect of storage time and temperature on the volatile composition and quality of dry white table wines

inferredcites →https://doi.org/10.5073/vitis.1980.19.37-54openalex-snapshot

Factors affecting the reproducibility of fermentation of grape juice and of the aroma composition of wines 1. Grape maturity, sugar, inoculum concentration, aeration, juice turbidity and ergosterol

inferredcites →https://doi.org/10.5073/vitis.1984.23.143-158openalex-snapshot

Aroma composition of Chardonnay wine

inferredcites →https://doi.org/10.5073/vitis.1991.30.253-263openalex-snapshot

Production of benzaldehyde, benzyl alcohol and benzoic acid by yeasts and Botrytis cinerea isolated from grape musts and wines

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A Review of Microbiological Problems in Wine-Making in France

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Fusel Oil Analysis by means of Gas-Liquid Partition Chromatography

inferredcites →https://doi.org/10.5344/ajev.1977.28.3.137openalex-snapshot

Formation of Hydrogen Sulfide from Elemental Sulfur During Fermentation by Wine Yeast

inferredcites →https://doi.org/10.5344/ajev.1979.30.2.130openalex-snapshot

Must Acetic Acid and Ethyl Acetate as Mold and Rot Indicators in Grapes

inferredcites →https://doi.org/10.5344/ajev.1979.30.3.167openalex-snapshot

Isoamyl Acetate — a Key Fermentation Volatile of Wines ofVitis ViniferaCV Pinotage

inferredcites →https://doi.org/10.5344/ajev.1979.30.3.187openalex-snapshot

The Origin and Control of Hydrogen Sulfide during Fermentation of Grape Must

inferredcites →https://doi.org/10.5344/ajev.1980.31.1.24openalex-snapshot

Lipid and Fatty Acid Compositions of Different Grape Types

inferredcites →https://doi.org/10.5344/ajev.1981.32.1.41openalex-snapshot

The Contribution of Some Fermentation Products to the Odor of Dry White Wines

inferredcites →https://doi.org/10.5344/ajev.1982.33.2.94openalex-snapshot

Ester Concentration Differences in Wine Fermented by Various Species and Strains of Yeasts

inferredcites →https://doi.org/10.5344/ajev.1985.36.2.118openalex-snapshot

Formation of Ethyl Esters of Tartaric Acid During Wine Aging: Chemical and Sensory Effects

inferredcites →https://doi.org/10.5344/ajev.1985.36.4.290openalex-snapshot

Practical Implications of Malolactic Fermentation: A Review

inferredcites →https://doi.org/10.5344/ajev.1986.37.1.84openalex-snapshot

Formation and Occurrence of Flavor Compounds in Wine and Distilled Alcoholic Beverages

inferredcites →https://doi.org/10.5344/ajev.1986.37.2.127openalex-snapshot

Formation of Substituted Tetrahydropyridines by Species ofBrettanomycesandLactobacillusIsolated from Mousy Wines

inferredcites →https://doi.org/10.5344/ajev.1987.38.3.223openalex-snapshot

Sensory Study of Selected Volatile Sulfur Compounds in White Wine

inferredcites →https://doi.org/10.5344/ajev.1990.41.1.90openalex-snapshot

Distillation in Alambic

inferredcites →https://doi.org/10.5344/ajev.1990.41.2.156openalex-snapshot

Growth of Yeast Species During the Fermentation of Musts Inoculated withKluyveromyces thermotoleransandSaccharomyces cerevisiae

inferredcites →https://doi.org/10.5344/ajev.1990.41.4.313openalex-snapshot

The Influence of the Yeast and Type of Culture on the Volatile Composition of Wines Fermented Without Sulfur Dioxide

inferredcites →https://doi.org/10.5344/ajev.1992.43.1.90openalex-snapshot

Identification of Additional Odor-Active Compounds in Pinot noir Wines

inferredcites →https://doi.org/10.5344/ajev.1992.43.2.206openalex-snapshot

Comparison of Volatiles Produced by FourSaccharomyces cerevisiaeStrains Isolated From Monastrell Musts

inferredcites →https://doi.org/10.5344/ajev.1993.44.1.41openalex-snapshot

Formation of Ethyl Esters of Amino Acids by Yeasts During the Alcoholic Fermentation of Grape Juice

inferredcites →https://doi.org/10.5344/ajev.1993.44.1.76openalex-snapshot

Ability of Wine Lactic Acid Bacteria to Metabolize Phenol Carboxylic Acids

inferredcites →https://doi.org/10.5344/ajev.1993.44.1.86openalex-snapshot

Effects of the Grape Must Lees and Insoluble Materials on the Alcoholic Fermentation Rate and the Production of Acetic Acid, Pyruvic Acid, and Acetaldehyde

inferredcites →https://doi.org/10.5344/ajev.1995.46.4.463openalex-snapshot

The Influence ofBrettanomyces/Dekkerasp. Yeasts and Lactic Acid Bacteria on the Ethylphenol Content of Red Wines

inferredcites →https://doi.org/10.5344/ajev.1996.47.3.309openalex-snapshot

Effects of Different Skin Contact Times on Treixadura Wine Composition

inferredcites →https://doi.org/10.5344/ajev.1997.48.4.443openalex-snapshot

Influence of Polyphenolic Components of Red Wines on the Microbial Synthesis of Volatile Phenols

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Changes in Volatile Compounds and Sensorial Quality of Gewürztraminer Wine Fermented by Saccharomyces and Non – Saccharomyces Yeasts

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Alcoholic Fermentation

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Wine Technology

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Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications

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Optimizing White Wine Aromas

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Acids

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Isolation and Selection of Conventional and Non‐Conventional Fermentative Yeasts

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Acids

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Genuine Geruchssignaturen der Natur – Perspektiven aus der Lebensmittelchemie für die Biotechnologie

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Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology

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Wine biotechnology in South Africa: Towards a systems approach to wine science

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Dynamic genome‐scale modeling of Saccharomyces cerevisiae unravels mechanisms for ester formation during alcoholic fermentation

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The detoxification of ochratoxin A in wine and grape juice by different enzymes and evaluation of their effects on the quality

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Characterization of aroma compounds of Verdejo white wines from the La Mancha region by odour activity values

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Characterization of impact odorants and sensory profile of Bobal red wines from Spain's La Mancha region

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Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition

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Solubilization and Activity Detection in Polyacrylamide Gels of a Membrane-Bound Esterase from an Oenological Strain of Saccharomyces cerevisiae

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Comparison of Esterase Patterns of Three Yeast Strains As Obtained with Different Synthetic Substrates

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Detection of β-Glucosidase and Esterase Activities in Wild Yeast in a Distillery Environment

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The Influence of Inoculum Level on Fermentation and Flavour Compounds of White Wines Made from cv. Emir

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A Study on the Relationship Between the Volatile Composition of Moscato and Prosecco Grappa and Enzymatic Activities Involved in its Production

inferred← citeshttps://doi.org/10.1002/j.2050-0416.2009.tb00342.xopenalex-snapshot

Volatile composition of wines from cvs. Blanco lexítimo, Agudelo and Serradelo (Vitis vinifera) grown in Betanzos (NW Spain)

inferred← citeshttps://doi.org/10.1002/j.2050-0416.2011.tb00494.xopenalex-snapshot

Study of the Volatile and Glycosidically Bound Compounds of Minority Vitis vinifera Red Cultivars from NW Spain

inferred← citeshttps://doi.org/10.1002/jib.117openalex-snapshot

Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system

inferred← citeshttps://doi.org/10.1002/jib.338openalex-snapshot

Killer strains ofSaccharomyces: application for apple wine production

inferred← citeshttps://doi.org/10.1002/jib.374openalex-snapshot

Influence of yeast on the yield of fermentation and volatile profile of ‘Węgierka Zwykła’ plum distillates

inferred← citeshttps://doi.org/10.1002/jib.500openalex-snapshot

Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders

inferred← citeshttps://doi.org/10.1002/jsfa.10395openalex-snapshot

Effect of rootstocks on volatile composition of Merlot wines

inferred← citeshttps://doi.org/10.1002/jsfa.10782openalex-snapshot

Using foliar nitrogen application during veraison to improve the flavor components of grape and wine

inferred← citeshttps://doi.org/10.1002/jsfa.13696openalex-snapshot

Influence of an indigenous yeast, CECA , from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation

inferred← citeshttps://doi.org/10.1002/jsfa.2992openalex-snapshot

Aroma series as fingerprints for biological ageing in fino sherry‐type wines

inferred← citeshttps://doi.org/10.1002/jsfa.6122openalex-snapshot

Fermentative aroma compounds and sensory profiles of Godello and Albariño wines as influenced by Saccharomyces cerevisiae yeast strains

inferred← citeshttps://doi.org/10.1002/jsfa.7253openalex-snapshot

Assessment of volatile and non‐volatile compounds in durian wines fermented with four commercial non‐Saccharomyces yeasts

inferred← citeshttps://doi.org/10.1002/jsfa.8218openalex-snapshot

Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines

inferred← citeshttps://doi.org/10.1002/jssc.201601296openalex-snapshot

Metabolomics strategy for the mapping of volatile exometabolome from Saccharomyces spp. widely used in the food industry based on comprehensive two‐dimensional gas chromatography

inferred← citeshttps://doi.org/10.1002/prot.22865openalex-snapshot

Crystal structure of isoamyl acetate‐hydrolyzing esterase from Saccharomyces cerevisiae reveals a novel active site architecture and the basis of substrate specificity

inferred← citeshttps://doi.org/10.1002/yea.1100openalex-snapshot

The Saccharomyces cerevisiae alcohol acetyl transferase Atf1p is localized in lipid particles

inferred← citeshttps://doi.org/10.1002/yea.1382openalex-snapshot

The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates

inferred← citeshttps://doi.org/10.1002/yea.1418openalex-snapshot

Combining near infrared spectroscopy and multivariate analysis as a tool to differentiate different strains of Saccharomyces cerevisiae: a metabolomic study

inferred← citeshttps://doi.org/10.1002/yea.3042openalex-snapshot

Aroma formation by immobilized yeast cells in fermentation processes

inferred← citeshttps://doi.org/10.1002/yea.3166openalex-snapshot

Influence of Lachancea thermotolerans on cv. Emir wine fermentation

inferred← citeshttps://doi.org/10.1002/yea.3505openalex-snapshot

Use of grape racemes from Grillo cultivar to increase the acidity level of sparkling base wines produced with different Saccharomyces cerevisiae strains

inferred← citeshttps://doi.org/10.1002/yea.3523openalex-snapshot

The impact of differentSaccharomyces cerevisiaestrains on microbial composition and quality of Chinese rice wine fermentations

inferred← citeshttps://doi.org/10.1002/yea.834openalex-snapshot

Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene

inferred← citeshttps://doi.org/10.1007/3-540-37003-x_4openalex-snapshot

The genetic analysis and tailoring of wine yeasts

inferred← citeshttps://doi.org/10.1007/978-0-387-74118-5_1openalex-snapshot

Biochemistry of Alcoholic Fermentation

inferred← citeshttps://doi.org/10.1007/978-0-387-74118-5_17openalex-snapshot

Yeasts and Wine Flavour

inferred← citeshttps://doi.org/10.1007/978-1-4939-1378-7_14openalex-snapshot

Importance of Yeasts and Lactic Acid Bacteria in Food Processing

inferred← citeshttps://doi.org/10.1007/978-1-4939-9782-4_2openalex-snapshot

Yeasts and Their Metabolic Impact on Wine Flavour

inferred← citeshttps://doi.org/10.1007/978-3-030-21110-3_3openalex-snapshot

Application of Non-Saccharomyces Yeasts in Wine Production

inferred← citeshttps://doi.org/10.1007/978-3-030-24903-8_4openalex-snapshot

Natural Microflora of Different Types of Foods

inferred← citeshttps://doi.org/10.1007/978-3-319-19456-1_33-1openalex-snapshot

Immobilized Yeast Cells and Secondary Metabolites

inferred← citeshttps://doi.org/10.1007/978-3-319-24514-0_4openalex-snapshot

Genetic Improvement and Genetically Modified Microorganisms

inferred← citeshttps://doi.org/10.1007/978-3-319-25001-4_32openalex-snapshot

Yeast Diversity and Flavor Compounds

inferred← citeshttps://doi.org/10.1007/978-3-319-42457-6_5openalex-snapshot

Pulsed Electric Field and Fermentation

inferred← citeshttps://doi.org/10.1007/978-3-319-60021-5_13openalex-snapshot

Microbial Enzymes: Relevance for Winemaking

inferred← citeshttps://doi.org/10.1007/978-3-540-28398-0openalex-snapshot

Yeasts in Food and Beverages

inferred← citeshttps://doi.org/10.1007/978-3-540-28398-0_10openalex-snapshot

Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts

inferred← citeshttps://doi.org/10.1007/978-3-540-28398-0_13openalex-snapshot

The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits

inferred← citeshttps://doi.org/10.1007/978-3-540-28398-0_2openalex-snapshot

Taxonomic and Ecological Diversity of Food and Beverage Yeasts

inferred← citeshttps://doi.org/10.1007/978-3-540-28398-0_4openalex-snapshot

Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents

inferred← citeshttps://doi.org/10.1007/978-3-540-49339-6_10openalex-snapshot

Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing

inferred← citeshttps://doi.org/10.1007/978-3-540-85463-0_11openalex-snapshot

Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine

inferred← citeshttps://doi.org/10.1007/978-3-540-85463-0_14openalex-snapshot

Exoenzymes of Wine Microorganisms

inferred← citeshttps://doi.org/10.1007/978-3-540-85463-0_22openalex-snapshot

Systems Biology as a Platform for Wine Yeast Strain Development

inferred← citeshttps://doi.org/10.1007/978-3-642-37916-1_13openalex-snapshot

Effect of LEU2 Gene Deletion on Higher Alcohols Production of High Adjunct Beer

inferred← citeshttps://doi.org/10.1007/978-3-642-37916-1_42openalex-snapshot

Effects of IAH1 Gene Deletion on the Profiles of Chinese Yellow Rice Wine

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/10.1007/978-90-481-3713-8_1openalex-snapshot

Better Yeast for Better Wine — Genetic Improvement of Saccharomyces Cerevisiae Wine Strains

inferred← citeshttps://doi.org/10.1007/bf03175601openalex-snapshot

Identification of yeast population dynamics of spontaneous fermentation in Beijing wine region, China

inferred← citeshttps://doi.org/10.1007/s00217-005-0029-7openalex-snapshot

Contribution of wild yeasts to the formation of volatile compounds in inoculated wine fermentations

inferred← citeshttps://doi.org/10.1007/s00217-007-0734-5openalex-snapshot

Influence of SO2 on the evolution of volatile compounds through alcoholic fermentation of must stabilized by pulsed electric fields

inferred← citeshttps://doi.org/10.1007/s00217-008-0992-xopenalex-snapshot

Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations

inferred← citeshttps://doi.org/10.1007/s00217-010-1233-7openalex-snapshot

Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations

inferred← citeshttps://doi.org/10.1007/s00217-012-1870-0openalex-snapshot

Effects of nutrient supplementation on fermentation kinetics, H2S evolution, and aroma profile in Verdicchio DOC wine production

inferred← citeshttps://doi.org/10.1007/s00217-014-2220-1openalex-snapshot

Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines

inferred← citeshttps://doi.org/10.1007/s00217-014-2323-8openalex-snapshot

Influence of various yeast strains and selected starchy raw materials on production of higher alcohols during the alcoholic fermentation process

inferred← citeshttps://doi.org/10.1007/s00217-015-2497-8openalex-snapshot

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1007/s00217-016-2763-4openalex-snapshot

Treatment by fining agents of red wine affected by phenolic off-odour

inferred← citeshttps://doi.org/10.1007/s00217-017-2920-4openalex-snapshot

Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

inferred← citeshttps://doi.org/10.1007/s00217-017-3015-yopenalex-snapshot

Making natural sparkling wines with non-Saccharomyces yeasts

inferred← citeshttps://doi.org/10.1007/s00217-018-3115-3openalex-snapshot

Amino acid content of Agiorgitiko (Vitis vinifera L. cv.) grape cultivar grown in representative regions of Nemea

inferred← citeshttps://doi.org/10.1007/s00217-018-3161-xopenalex-snapshot

Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine

inferred← citeshttps://doi.org/10.1007/s00217-019-03325-wopenalex-snapshot

Irrigation effects on the volatile composition and sensory profile of Albariño wines from two different terroirs

inferred← citeshttps://doi.org/10.1007/s00217-019-03334-9openalex-snapshot

Compositional characterization of commercial sparkling wines from cv. Ribolla Gialla produced in Friuli Venezia Giulia

inferred← citeshttps://doi.org/10.1007/s00217-020-03618-5openalex-snapshot

Physicochemical characterization of wines produced using indigenous yeasts from cold climate grapes

inferred← citeshttps://doi.org/10.1007/s00217-021-03884-xopenalex-snapshot

Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage

inferred← citeshttps://doi.org/10.1007/s00248-021-01705-yopenalex-snapshot

Year, Location, and Variety Impact on Grape-Associated Mycobiota of Arkansas-Grown Wine Grapes for Wine Production

inferred← citeshttps://doi.org/10.1007/s00253-006-0798-3openalex-snapshot

Inventory and monitoring of wine microbial consortia

inferred← citeshttps://doi.org/10.1007/s00253-007-1145-zopenalex-snapshot

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

inferred← citeshttps://doi.org/10.1007/s00253-007-1173-8openalex-snapshot

Biochemical characterisation of the esterase activities of wine lactic acid bacteria

inferred← citeshttps://doi.org/10.1007/s00253-007-1194-3openalex-snapshot

Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

inferred← citeshttps://doi.org/10.1007/s00253-009-2409-6openalex-snapshot

Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains

inferred← citeshttps://doi.org/10.1007/s00253-010-2558-7openalex-snapshot

Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains

inferred← citeshttps://doi.org/10.1007/s00253-011-3237-zopenalex-snapshot

Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols

inferred← citeshttps://doi.org/10.1007/s00253-011-3431-zopenalex-snapshot

Effect of alternative NAD+-regenerating pathways on the formation of primary and secondary aroma compounds in a Saccharomyces cerevisiae glycerol-defective mutant

inferred← citeshttps://doi.org/10.1007/s00253-011-3564-0openalex-snapshot

The effect of scale on gene expression: commercial versus laboratory wine fermentations

inferred← citeshttps://doi.org/10.1007/s00253-012-4370-zopenalex-snapshot

Flavour-active wine yeasts

inferred← citeshttps://doi.org/10.1007/s00253-012-4522-1openalex-snapshot

Genetic analysis of the metabolic pathways responsible for aroma metabolite production by Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1007/s00253-014-6035-6openalex-snapshot

Microbial aspartic proteases: current and potential applications in industry

inferred← citeshttps://doi.org/10.1007/s00253-014-6197-2openalex-snapshot

Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

inferred← citeshttps://doi.org/10.1007/s00253-015-7182-0openalex-snapshot

Novel 4-methyl-2-oxopentanoate reductase involved in synthesis of the Japanese sake flavor, ethyl leucate

inferred← citeshttps://doi.org/10.1007/s00253-016-8001-yopenalex-snapshot

Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1007/s00253-018-9128-9openalex-snapshot

Comparative analysis of fermentation and enzyme expression profiles among industrial Saccharomyces cerevisiae strains

inferred← citeshttps://doi.org/10.1007/s00253-018-9255-3openalex-snapshot

Analytical impact of Metschnikowia pulcherrima in the volatile profile of Verdejo white wines

inferred← citeshttps://doi.org/10.1007/s00253-019-09827-7openalex-snapshot

The impacts of Schizosaccharomyces on winemaking

inferred← citeshttps://doi.org/10.1007/s00253-019-10008-9openalex-snapshot

Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

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/s00253-020-11080-2openalex-snapshot

Thiamine: a key nutrient for yeasts during wine alcoholic fermentation

inferred← citeshttps://doi.org/10.1007/s00726-008-0035-8openalex-snapshot

Influence of ethanol, malate and arginine on histamine production of Lactobacillus hilgardii isolated from an Italian red wine

inferred← citeshttps://doi.org/10.1007/s10295-006-0162-8openalex-snapshot

Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño

inferred← citeshttps://doi.org/10.1007/s10295-007-0282-9openalex-snapshot

Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado

inferred← citeshttps://doi.org/10.1007/s10295-009-0651-7openalex-snapshot

The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour

inferred← citeshttps://doi.org/10.1007/s10295-010-0780-zopenalex-snapshot

Characterization of glycolytic activities from non-Saccharomyces yeasts isolated from Bobal musts

inferred← citeshttps://doi.org/10.1007/s10295-011-0964-1openalex-snapshot

Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina

inferred← citeshttps://doi.org/10.1007/s10295-011-1018-4openalex-snapshot

Wine flavor and aroma

inferred← citeshttps://doi.org/10.1007/s10295-013-1390-3openalex-snapshot

Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1

inferred← citeshttps://doi.org/10.1007/s10295-014-1547-8openalex-snapshot

2-Keto acids based biosynthesis pathways for renewable fuels and chemicals

inferred← citeshttps://doi.org/10.1007/s10295-015-1620-yopenalex-snapshot

Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

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/s10482-010-9475-8openalex-snapshot

An optimized procedure for the enological selection of non-Saccharomyces starter cultures

inferred← citeshttps://doi.org/10.1007/s10482-011-9643-5openalex-snapshot

Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations

inferred← citeshttps://doi.org/10.1007/s10529-008-9708-3openalex-snapshot

One-step purification and characterization of an intracellular β-glucosidase from Metschnikowia pulcherrima

inferred← citeshttps://doi.org/10.1007/s11274-006-9268-4openalex-snapshot

Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence

inferred← citeshttps://doi.org/10.1007/s11274-006-9302-6openalex-snapshot

Effect of low-temperature fermentation on yeast nitrogen metabolism

inferred← citeshttps://doi.org/10.1007/s11274-008-9672-zopenalex-snapshot

Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality

inferred← citeshttps://doi.org/10.1007/s11274-009-0224-yopenalex-snapshot

Saccharomyces cerevisiae and Candida tropicalis as starter cultures for the alcoholic fermentation of tchapalo, a traditional sorghum beer

inferred← citeshttps://doi.org/10.1007/s11274-011-0753-zopenalex-snapshot

Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapes

inferred← citeshttps://doi.org/10.1007/s11274-017-2316-4openalex-snapshot

Influence of glycosides on behavior of Oenococcus oeni in wine conditions: growth, substrates and aroma compounds

inferred← citeshttps://doi.org/10.1007/s11274-021-03026-1openalex-snapshot

Volatile compounds of traditional sorghum beer (tchapalo) produced in Côte d’Ivoire: comparison between wild yeasts and pure culture of Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1007/s11274-025-04698-9openalex-snapshot

Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1007/s11306-016-0962-4openalex-snapshot

Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts

inferred← citeshttps://doi.org/10.1007/s11306-017-1259-yopenalex-snapshot

Non-invasive real time monitoring of yeast volatilome by PTR-ToF-MS

inferred← citeshttps://doi.org/10.1007/s11947-023-03108-yopenalex-snapshot

Approaching Study on the Relationship Between Saccharomyces cerevisiae Production of Tyrosol, Hydroxytyrosol, and Melatonin with Volatile Compounds in Fermented Must

inferred← citeshttps://doi.org/10.1007/s12088-010-0028-7openalex-snapshot

Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS

inferred← citeshttps://doi.org/10.1007/s12088-011-0226-yopenalex-snapshot

Evaluation of Fermentation Efficiency of Yeast Strains and their Effect on Quality of Young Wines

inferred← citeshttps://doi.org/10.1007/s12161-022-02374-4openalex-snapshot

Potential Typicality Marker of Volatile Composition of Commercial Sparkling Wines from the Caatinga Biome

inferred← citeshttps://doi.org/10.1007/s12602-020-09680-5openalex-snapshot

Modeling the Ethanol Tolerance of the Probiotic Yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its Possible Use in a Functional Beer

inferred← citeshttps://doi.org/10.1007/s13197-014-1526-0openalex-snapshot

Fermentation profile of Saccharomyces cerevisiae and Candida tropicalis as starter cultures on barley malt medium

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/s13197-019-03839-xopenalex-snapshot

Impact of dealcoholization on quality properties in white wine at various alcohol content levels

inferred← citeshttps://doi.org/10.1007/s13197-020-04316-6openalex-snapshot

Selection of low nitrogen demand yeast strains and their impact on the physicochemical and volatile composition of mead

inferred← citeshttps://doi.org/10.1007/s13197-021-05160-yopenalex-snapshot

Influence of vinification process over the composition of volatile compounds and sensorial characteristics of greek wines

inferred← citeshttps://doi.org/10.1007/s13205-020-02629-zopenalex-snapshot

Development and screening of byproduct for its secondary metabolites, antioxidant and anti-diabetic potential from anthracnose-infected fruits of pomegranate: a sustainable approach

inferred← citeshttps://doi.org/10.1007/s13213-010-0139-8openalex-snapshot

Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity

inferred← citeshttps://doi.org/10.1007/s13213-011-0271-0openalex-snapshot

Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature

inferred← citeshttps://doi.org/10.1016/b978-0-08-100502-6.00013-3openalex-snapshot

Wine Spoiling Phenomena

inferred← citeshttps://doi.org/10.1016/b978-0-08-102065-4.00007-9openalex-snapshot

Improving yeast and fermentation management

inferred← citeshttps://doi.org/10.1016/b978-0-12-375021-1.10001-3openalex-snapshot

Saccharomyces Yeasts I

inferred← citeshttps://doi.org/10.1016/b978-0-12-375021-1.10004-9openalex-snapshot

Non-Saccharomyces Yeasts in the Winemaking Process

inferred← citeshttps://doi.org/10.1016/b978-0-12-800850-8.00001-6openalex-snapshot

Science and Technology of Fruit Wines

inferred← citeshttps://doi.org/10.1016/b978-0-12-814399-5.00005-0openalex-snapshot

Yeast Biotechnology for Red Winemaking

inferred← citeshttps://doi.org/10.1016/b978-0-12-815270-6.00006-2openalex-snapshot

Tuba, a Fermented and Refreshing Beverage From Coconut Palm Sap

inferred← citeshttps://doi.org/10.1016/b978-0-12-815271-3.00006-3openalex-snapshot

An Influence of Different Yeast Species on Wine Aroma Composition

inferred← citeshttps://doi.org/10.1016/b978-0-12-817380-0.00009-9openalex-snapshot

Generation of process-derived flavors and off-flavors

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

Biotechnology of Wine Yeasts

inferred← citeshttps://doi.org/10.1016/b978-0-12-823497-6.00004-1openalex-snapshot

Application of Hanseniaspora vineae to improve white wine quality

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/b978-0-12-824116-5.00007-6openalex-snapshot

Biorefinery, an integrated concept: Analysis of bioethanol and aromas production from whey

inferred← citeshttps://doi.org/10.1016/b978-0-323-91930-2.00021-3openalex-snapshot

Lactic acid bacteria as potential sources of enzymes: From genes to industrial applications

inferred← citeshttps://doi.org/10.1016/b978-0-444-63501-3.00010-7openalex-snapshot

Penicillium

inferred← citeshttps://doi.org/10.1016/bs.aambs.2020.02.001openalex-snapshot

Yeasts for low input winemaking: Microbial terroir and flavor differentiation

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.aca.2003.10.051openalex-snapshot

Changes in wine volatile compounds of varietal wines during ageing in wood barrels

inferred← citeshttps://doi.org/10.1016/j.aca.2009.09.040openalex-snapshot

Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains

inferred← citeshttps://doi.org/10.1016/j.afres.2025.100755openalex-snapshot

Effect of thermal treatment on aroma compounds formation and microbial succession during greengage spontaneous fermentation

inferred← citeshttps://doi.org/10.1016/j.biortech.2024.130799openalex-snapshot

WITHDRAWN: Efficient β-carotene production in engineered Saccharomyces cerevisiae using simple sugars and agricultural waste-based carbon and nitrogen sources

inferred← citeshttps://doi.org/10.1016/j.celrep.2014.09.009openalex-snapshot

The Fungal Aroma Gene ATF1 Promotes Dispersal of Yeast Cells through Insect Vectors

inferred← citeshttps://doi.org/10.1016/j.crmicr.2025.100410openalex-snapshot

Environmental characteristics and weather impact yeast populations and their dynamics in spontaneous fermentations

inferred← citeshttps://doi.org/10.1016/j.enzmictec.2004.03.005openalex-snapshot

Selection, characterization and comparison of β-glucosidase from mould and yeasts employable for enological applications

inferred← citeshttps://doi.org/10.1016/j.enzmictec.2006.07.007openalex-snapshot

β-Glucosidase in cellular and acellular form for winemaking application

inferred← citeshttps://doi.org/10.1016/j.fbio.2023.103033openalex-snapshot

White grape variety Maraština as a promising source of non-Saccharomyces yeasts intended as starter cultures

inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104021openalex-snapshot

Flavor profile and quality of strawberry wine are improved through sequential fermentation with indigenous non-Saccharomyces yeasts and Saccharomyces cerevisiae

inferred← citeshttps://doi.org/10.1016/j.fbio.2025.105842openalex-snapshot

Effects of biochar addition on the formation of aromas in fruit wine fermented by Zygosaccharomyces mellis LGL-1

inferred← citeshttps://doi.org/10.1016/j.fbp.2023.08.007openalex-snapshot

Evaluation of the combined effect of sugars and isoleucine supplementation in soy whey fermentation by Torulaspora delbrueckii Biodiva

inferred← citeshttps://doi.org/10.1016/j.femsle.2004.09.022openalex-snapshot

Variation in 4-mercapto-4-methyl-pentan-2-one release bySaccharomyces cerevisiaecommercial wine strains

inferred← citeshttps://doi.org/10.1016/j.femsle.2004.11.050openalex-snapshot

De novo synthesis of monoterpenes bySaccharomyces cerevisiaewine yeasts

inferred← citeshttps://doi.org/10.1016/j.fm.2007.08.001openalex-snapshot

Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysis

inferred← citeshttps://doi.org/10.1016/j.fm.2008.04.015openalex-snapshot

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

inferred← citeshttps://doi.org/10.1016/j.fm.2009.01.003openalex-snapshot

SPME–GC method as a tool to differentiate VOC profiles in Saccharomyces cerevisiae wine yeasts

inferred← citeshttps://doi.org/10.1016/j.fm.2010.05.010openalex-snapshot

Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus

inferred← citeshttps://doi.org/10.1016/j.fm.2012.06.006openalex-snapshot

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

inferred← citeshttps://doi.org/10.1016/j.fm.2012.07.010openalex-snapshot

Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

inferred← citeshttps://doi.org/10.1016/j.fm.2013.07.001openalex-snapshot

Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy

inferred← citeshttps://doi.org/10.1016/j.fm.2013.07.008openalex-snapshot

Indigenous yeast population from Georgian aged wines produced by traditional “Kakhetian” method

inferred← citeshttps://doi.org/10.1016/j.fm.2015.11.016openalex-snapshot

Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines

inferred← citeshttps://doi.org/10.1016/j.fm.2017.09.007openalex-snapshot

Primary souring: A novel bacteria-free method for sour beer production

inferred← citeshttps://doi.org/10.1016/j.fm.2018.04.005openalex-snapshot

Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media

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.2020.103484openalex-snapshot

A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation

inferred← citeshttps://doi.org/10.1016/j.fm.2021.103763openalex-snapshot

Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations

inferred← citeshttps://doi.org/10.1016/j.focha.2024.100717openalex-snapshot

Research on wine flavor: A bibliometric and visual analysis (2003-2022)

inferred← citeshttps://doi.org/10.1016/j.foodchem.2003.09.016openalex-snapshot

Effect of vineyard yield on the composition of sparkling wines produced from the grape cultivar Parellada

inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.08.014openalex-snapshot

Flavonoid and aromatic characterisation of cv. Albarín blanco (Vitis vinifera L.)

inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.10.067openalex-snapshot

Concentration of volatile compounds in Chardonnay wine fermented in stainless steel tanks and oak barrels

inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.04.007openalex-snapshot

The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples

inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.03.116openalex-snapshot

Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.08.006openalex-snapshot

Influence of tebuconazole residues on the aroma composition of Mencía red wines

inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.01.033openalex-snapshot

Impact of cover crops in vineyard on the aroma compounds of Vitis vinifera L. cv Cabernet Sauvignon wine

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