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Yeast–Yeast Interactions: Mechanisms, Methodologies and Impact on Composition
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inferredcites →https://doi.org/10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6openalex-snapshot
Quantitative determination of the odorants of young red wines from different grape varieties
inferredcites →https://doi.org/10.1002/1097-0061(20000615)16:8<675::aid-yea585>3.0.co;2-bopenalex-snapshot
Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
inferredcites →https://doi.org/10.1002/j.2050-0416.2008.tb00305.xopenalex-snapshot
Disc Stack Centrifuge Operating Parameters and Their Impact on Yeast Physiology
inferredcites →https://doi.org/10.1002/yea.1848openalex-snapshot
Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1002/yea.3166openalex-snapshot
Influence of Lachancea thermotolerans on cv. Emir wine fermentation
inferredcites →https://doi.org/10.1002/yea.3295openalex-snapshot
Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features
inferredcites →https://doi.org/10.1002/yea.965openalex-snapshot
Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non‐ Saccharomyces yeasts in mixed cultures by a cell–cell contact‐mediated mechanism
inferredcites →https://doi.org/10.1007/s00203-003-0585-9openalex-snapshot
Characterization of early deaths of non- Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1007/s00217-010-1272-0openalex-snapshot
Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations
inferredcites →https://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
inferredcites →https://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
inferredcites →https://doi.org/10.1007/s00253-003-1487-0openalex-snapshot
The relative glucose uptake abilities of non- Saccharomyces yeasts play a role in their coexistence with Saccharomyces cerevisiae in mixed cultures
inferredcites →https://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
inferredcites →https://doi.org/10.1007/s00253-012-4660-5openalex-snapshot
An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions
inferredcites →https://doi.org/10.1007/s00253-013-5411-yopenalex-snapshot
Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions
inferredcites →https://doi.org/10.1007/s00253-015-6835-3openalex-snapshot
Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation
inferredcites →https://doi.org/10.1007/s00253-015-7255-0openalex-snapshot
Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions
inferredcites →https://doi.org/10.1007/s00253-016-7755-6openalex-snapshot
Antimicrobial properties and death-inducing mechanisms of saccharomycin, a biocide secreted by Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1007/s00253-016-7941-6openalex-snapshot
The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
inferredcites →https://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
inferredcites →https://doi.org/10.1007/s00253-017-8492-1openalex-snapshot
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
inferredcites →https://doi.org/10.1007/s00253-018-8914-8openalex-snapshot
The complexity of wine: clarifying the role of microorganisms
inferredcites →https://doi.org/10.1007/s00253-019-10064-1openalex-snapshot
Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria
inferredcites →https://doi.org/10.1007/s10482-015-0578-0openalex-snapshot
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition
inferredcites →https://doi.org/10.1007/s10529-006-9218-0openalex-snapshot
Microbial metabolomics: past, present and future methodologies
inferredcites →https://doi.org/10.1007/s11274-006-9283-5openalex-snapshot
Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1007/s11274-014-1618-zopenalex-snapshot
Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content
inferredcites →https://doi.org/10.1007/s11274-014-1643-yopenalex-snapshot
Interactions between Kluyveromyces marxianus and Saccharomyces cerevisiae in tequila must type medium fermentation
inferredcites →https://doi.org/10.1007/s11274-014-1774-1openalex-snapshot
Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1007/s11306-014-0721-3openalex-snapshot
Prediction of intracellular metabolic states from extracellular metabolomic data
inferredcites →https://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
inferredcites →https://doi.org/10.1007/s11306-018-1391-3openalex-snapshot
Metabolic footprint analysis of metabolites that discriminate single and mixed yeast cultures at two key time-points during mixed culture alcoholic fermentations
inferredcites →https://doi.org/10.1007/s13213-017-1319-6openalex-snapshot
Employing oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations
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/bs.afnr.2018.03.002openalex-snapshot
New Trends in the Uses of Yeasts in Oenology
inferredcites →https://doi.org/10.1016/j.cofs.2017.02.005openalex-snapshot
New insights on the use of wine yeasts
inferredcites →https://doi.org/10.1016/j.fm.2010.12.001openalex-snapshot
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/j.fm.2011.03.008openalex-snapshot
Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.fm.2012.10.004openalex-snapshot
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
inferredcites →https://doi.org/10.1016/j.fm.2015.11.017openalex-snapshot
Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity
inferredcites →https://doi.org/10.1016/j.fm.2016.10.023openalex-snapshot
Application of flow cytometry to wine microorganisms
inferredcites →https://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
inferredcites →https://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
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.fm.2019.04.008openalex-snapshot
Influence of nitrogen status in wine alcoholic fermentation
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.fm.2019.103247openalex-snapshot
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions
inferredcites →https://doi.org/10.1016/j.fochx.2019.100072openalex-snapshot
The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines
inferredcites →https://doi.org/10.1016/j.foodchem.2016.04.024openalex-snapshot
Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.foodchem.2018.10.041openalex-snapshot
Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content
inferredcites →https://doi.org/10.1016/j.foodchem.2018.10.135openalex-snapshot
Unravelling wine volatile evolution during Shiraz grape ripening by untargeted HS-SPME-GC × GC-TOFMS
inferredcites →https://doi.org/10.1016/j.foodres.2009.11.014openalex-snapshot
Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques
inferredcites →https://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
inferredcites →https://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
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.foodres.2018.06.018openalex-snapshot
Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts
inferredcites →https://doi.org/10.1016/j.foodres.2019.03.072openalex-snapshot
Saccharomyces cerevisiae-Starmerella bacillaris strains interaction modulates chemical and volatile profile in red wine mixed fermentations
inferredcites →https://doi.org/10.1016/j.foodres.2019.04.043openalex-snapshot
Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2005.12.012openalex-snapshot
Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.01.035openalex-snapshot
Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2010.10.003openalex-snapshot
Determination of viable wine yeast using DNA binding dyes and quantitative PCR
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2012.06.020openalex-snapshot
Survival rate of wine-related yeasts during alcoholic fermentation assessed by direct live/dead staining combined with fluorescence in situ hybridization
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.04.023openalex-snapshot
Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.11.031openalex-snapshot
H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: The role of initial nitrogen concentration
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.08.014openalex-snapshot
Monitoring of Saccharomyces cerevisiae, Hanseniaspora uvarum, and Starmerella bacillaris (synonym Candida zemplinina) populations during alcoholic fermentation by fluorescence in situ hybridization
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2015.01.009openalex-snapshot
Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2015.04.015openalex-snapshot
Antimicrobial peptides (AMPs) produced by Saccharomyces cerevisiae induce alterations in the intracellular pH, membrane permeability and culturability of Hanseniaspora guilliermondii cells
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2016.08.013openalex-snapshot
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2016.10.017openalex-snapshot
Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2017.07.006openalex-snapshot
The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2018.08.016openalex-snapshot
Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2018.09.009openalex-snapshot
Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2019.108500openalex-snapshot
Inheritance of winemaking stress factors tolerance in Saccharomyces uvarum/S. eubayanus × S. cerevisiae artificial hybrids
inferredcites →https://doi.org/10.1016/j.lwt.2013.07.001openalex-snapshot
Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region
inferredcites →https://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
inferredcites →https://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
inferredcites →https://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
inferredcites →https://doi.org/10.1016/j.resmic.2009.04.006openalex-snapshot
Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli
inferredcites →https://doi.org/10.1016/j.tet.2015.02.054openalex-snapshot
Integrating analytical resolutions in non-targeted wine metabolomics
inferredcites →https://doi.org/10.1016/s0168-1605(03)00245-9openalex-snapshot
Yeast interactions and wine flavour
inferredcites →https://doi.org/10.1021/ac802305copenalex-snapshot
1 H NMR-Based Metabolomic Approach for Understanding the Fermentation Behaviors of Wine Yeast Strains
inferredcites →https://doi.org/10.1021/acs.jafc.5b03400openalex-snapshot
Quorum-Sensing Kinetics in Saccharomyces cerevisiae: A Symphony of ARO Genes and Aromatic Alcohols
inferredcites →https://doi.org/10.1021/acs.jafc.5b03489openalex-snapshot
Olfactory Impact of Higher Alcohols on Red Wine Fruity Ester Aroma Expression in Model Solution
inferredcites →https://doi.org/10.1021/acs.jafc.5b04332openalex-snapshot
Distribution and Organoleptic Impact of Ethyl 3-Hydroxybutanoate Enantiomers in Wine
inferredcites →https://doi.org/10.1021/jf204361dopenalex-snapshot
Investigations of La Rioja Terroir for Wine Production Using 1H NMR Metabolomics
inferredcites →https://doi.org/10.1021/jf302918qopenalex-snapshot
Impact of Perceptive Interactions on Red Wine Fruity Aroma
inferredcites →https://doi.org/10.1021/jf3051363openalex-snapshot
Monitoring of Quorum-Sensing Molecules during Minifermentation Studies in Wine Yeast
inferredcites →https://doi.org/10.1021/jf400800dopenalex-snapshot
Targeted and Nontargeted Wine Analysis by 1H NMR Spectroscopy Combined with Multivariate Statistical Analysis. Differentiation of Important Parameters: Grape Variety, Geographical Origin, Year of Vintage
inferredcites →https://doi.org/10.1021/jf4018405openalex-snapshot
Study of Sensory Interactions among Red Wine Fruity Esters in a Model Solution
inferredcites →https://doi.org/10.1021/jf403567xopenalex-snapshot
Metabolomic by 1H NMR Spectroscopy Differentiates “Fiano Di Avellino” White Wines Obtained with Different Yeast Strains
inferredcites →https://doi.org/10.1021/jf500670zopenalex-snapshot
Distribution and Organoleptic Impact of Ethyl 2-Methylbutanoate Enantiomers in Wine
inferredcites →https://doi.org/10.1021/jf801424uopenalex-snapshot
1H Nuclear Magnetic Resonance-Based Metabolomic Characterization of Wines by Grape Varieties and Production Areas
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/10.1038/nrm3314openalex-snapshot
Metabolomics: the apogee of the omics trilogy
inferredcites →https://doi.org/10.1038/s41579-019-0255-9openalex-snapshot
Common principles and best practices for engineering microbiomes
inferredcites →https://doi.org/10.1038/s41598-017-14554-yopenalex-snapshot
Comprehensive Real-Time Analysis of the Yeast Volatilome
inferredcites →https://doi.org/10.1038/s41598-020-61690-zopenalex-snapshot
Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation
inferredcites →https://doi.org/10.1038/s41598-020-63182-6openalex-snapshot
Exploring yeast interactions through metabolic profiling
inferredcites →https://doi.org/10.1038/srep43603openalex-snapshot
Ecological interactions among Saccharomyces cerevisiae strains: insight into the dominance phenomenon
inferredcites →https://doi.org/10.1046/j.1365-2672.2001.01426.xopenalex-snapshot
The effect of oxygen on the survival of non-Saccharomyces yeasts during mixed culture fermentations of grape juice with Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1080/07853890.2018.1562694openalex-snapshot
Saccharomycin, a biocide fr o m S. cerevisiae that kill-off other yeasts
inferredcites →https://doi.org/10.1080/09571264.2020.1723069openalex-snapshot
Perceptual interactions and characterisation of odour quality of binary mixtures of volatile phenols and 2-isobutyl-3-methoxypyrazine in a red wine matrix
inferredcites →https://doi.org/10.1093/femsec/fix055openalex-snapshot
Saccharomyces cerevisiae accumulates GAPDH-derived peptides on its cell surface that induce death of non-Saccharomyces yeasts by cell-to-cell contact
inferredcites →https://doi.org/10.1093/femsec/fiz126openalex-snapshot
Proteomics insights into the responses of Saccharomyces cerevisiae during mixed-culture alcoholic fermentation with Lachancea thermotolerans
inferredcites →https://doi.org/10.1093/femsle/fnv103openalex-snapshot
Cell-to-cell contact and antimicrobial peptides play a combined role in the death ofLachanchea thermotoleransduring mixed-culture alcoholic fermentation withSaccharomyces cerevisiae
inferredcites →https://doi.org/10.1093/femsyr/fow050openalex-snapshot
The effect of linoleic acid on the Sauvignon blanc fermentation by different wine yeast strains
inferredcites →https://doi.org/10.1093/femsyr/foy030openalex-snapshot
Effect of GAPDH-derived antimicrobial peptides on sensitive yeasts cells: membrane permeability, intracellular pH and H+-influx/-efflux rates
inferredcites →https://doi.org/10.1093/femsyr/foz046openalex-snapshot
Can community-based signalling behaviour in Saccharomyces cerevisiae be called quorum sensing? A critical review of the literature
inferredcites →https://doi.org/10.1093/femsyr/foz072openalex-snapshot
Peer pressure: evolutionary responses to biotic pressures in wine yeasts
inferredcites →https://doi.org/10.1111/1462-2920.14536openalex-snapshot
Dominance of wine Saccharomyces cerevisiae strains over S. kudriavzevii in industrial fermentation competitions is related to an acceleration of nutrient uptake and utilization
inferredcites →https://doi.org/10.1111/1751-7915.12488openalex-snapshot
Yeast's balancing act between ethanol and glycerol production in low‐alcohol wines
inferredcites →https://doi.org/10.1111/ajgw.12192openalex-snapshot
Comparison of the ability of wine experts and novices to identify odorant signals: a new insight in wine expertise
inferredcites →https://doi.org/10.1111/ajgw.12269openalex-snapshot
Effect of non-Saccharomycesyeasts on the volatile chemical profile of Shiraz wine
inferredcites →https://doi.org/10.1111/j.1472-765x.2008.02417.xopenalex-snapshot
A simple and fast method for determining colony forming units
inferredcites →https://doi.org/10.1111/j.1567-1364.2005.00010.xopenalex-snapshot
Metabolic profiling as a tool for revealingSaccharomycesinteractions during wine fermentation
inferredcites →https://doi.org/10.1111/j.1567-1364.2008.00427.xopenalex-snapshot
Wine yeasts for the future
inferredcites →https://doi.org/10.1111/j.1567-1364.2009.00579.xopenalex-snapshot
Controlled mixed culture fermentation: a new perspective on the use of non- Saccharomyces yeasts in winemaking
inferredcites →https://doi.org/10.1111/j.1574-6968.2011.02219.xopenalex-snapshot
Novel wine-mediated FLO11 flocculation phenotype of commercial Saccharomyces cerevisiae wine yeast strains with modified FLO gene expression
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/10.1111/j.1755-0238.2008.00031.xopenalex-snapshot
Co-fermentation withPichia kluyveriincreases varietal thiol concentrations in Sauvignon Blanc
inferredcites →https://doi.org/10.1111/jam.13735openalex-snapshot
Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones
inferredcites →https://doi.org/10.1111/lam.12599openalex-snapshot
Isolation, identification and oenological characterization of non-Saccharomycesyeasts in a Mediterranean island
inferredcites →https://doi.org/10.1128/aem.00797-18openalex-snapshot
Specific Phenotypic Traits of Starmerella bacillaris Related to Nitrogen Source Consumption and Central Carbon Metabolite Production during Wine Fermentation
inferredcites →https://doi.org/10.1128/aem.06768-11openalex-snapshot
Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations
inferredcites →https://doi.org/10.1128/msphere.00383-18openalex-snapshot
Modifying Saccharomyces cerevisiae Adhesion Properties Regulates Yeast Ecosystem Dynamics
inferredcites →https://doi.org/10.1186/s12864-019-5511-xopenalex-snapshot
RNA-seq based transcriptional analysis of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture fermentations under anaerobic conditions
inferredcites →https://doi.org/10.1186/s12934-015-0318-1openalex-snapshot
Genomic expression program of Saccharomyces cerevisiae along a mixed-culture wine fermentation with Hanseniaspora guilliermondii
inferredcites →https://doi.org/10.1186/s13568-019-0738-0openalex-snapshot
Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition
inferredcites →https://doi.org/10.1371/journal.pone.0060135openalex-snapshot
Metabolomic Comparison of Saccharomyces cerevisiae and the Cryotolerant Species S. bayanus var. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature
inferredcites →https://doi.org/10.1371/journal.pone.0136249openalex-snapshot
Co-Flocculation of Yeast Species, a New Mechanism to Govern Population Dynamics in Microbial Ecosystems
inferredcites →https://doi.org/10.1371/journal.pone.0143641openalex-snapshot
Exploring the Saccharomyces cerevisiae Volatile Metabolome: Indigenous versus Commercial Strains
inferredcites →https://doi.org/10.1371/journal.pone.0233285openalex-snapshot
Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditions
inferredcites →https://doi.org/10.17113/ftb.54.02.16.4220openalex-snapshot
Quality and Composition of Airen Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1890/07-2060.1openalex-snapshot
QUANTIFYING THE COMPLEXITIES OF SACCHAROMYCES CEREVISIAE 'S ECOSYSTEM ENGINEERING VIA FERMENTATION
inferredcites →https://doi.org/10.20870/oeno-one.2011.45.1.1485openalex-snapshot
Contribution of grape skin and fermentation microorganisms to the development of red- and black-berry aroma in Merlot wines
inferredcites →https://doi.org/10.21548/21-1-3560openalex-snapshot
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Pilotage des fermentations en culture mixte
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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