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Items: 1 to 20 of 139

1.

Production technologies for reduced alcoholic wines.

Schmidtke LM, Blackman JW, Agboola SO.

J Food Sci. 2012 Jan;77(1):R25-41. doi: 10.1111/j.1750-3841.2011.02448.x. Epub 2011 Nov 10. Review.

PMID:
22260123
2.

Expression of the Aspergillus niger glucose oxidase gene in Saccharomyces cerevisiae and its potential applications in wine production.

Malherbe DF, du Toit M, Cordero Otero RR, van Rensburg P, Pretorius IS.

Appl Microbiol Biotechnol. 2003 Jun;61(5-6):502-11. Epub 2003 Feb 11.

PMID:
12764565
3.

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.

Lilly M, Lambrechts MG, Pretorius IS.

Appl Environ Microbiol. 2000 Feb;66(2):744-53.

4.

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

Lilly M, Bauer FF, Lambrechts MG, Swiegers JH, Cozzolino D, Pretorius IS.

Yeast. 2006 Jul 15;23(9):641-59.

5.

Flocculation and transcriptional adaptation to fermentation conditions in a recombinant wine yeast strain defective for KNR4/SMI1.

Penacho V, Blondin B, Valero E, Gonzalez R.

Biotechnol Prog. 2012 Mar-Apr;28(2):327-36. doi: 10.1002/btpr.734. Epub 2011 Nov 7.

PMID:
22065482
6.

Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae.

Tilloy V, Cadière A, Ehsani M, Dequin S.

Int J Food Microbiol. 2015 Nov 20;213:49-58. doi: 10.1016/j.ijfoodmicro.2015.06.027. Epub 2015 Jul 2. Review.

PMID:
26219842
7.

Transcription profiling of sparkling wine second fermentation.

Penacho V, Valero E, Gonzalez R.

Int J Food Microbiol. 2012 Feb 1;153(1-2):176-82. doi: 10.1016/j.ijfoodmicro.2011.11.005. Epub 2011 Nov 15.

PMID:
22133566
8.

Chemical evaluation of white wines elaborated with a recombinant Saccharomyces cerevisiae strain overproducing mannoproteins.

Juega M, Gonzalez-Ramos D, Bartolome B, Carrascosa AV, Martinez-Rodriguez AJ.

Food Chem. 2014 Mar 15;147:84-91. doi: 10.1016/j.foodchem.2013.09.126. Epub 2013 Oct 2.

PMID:
24206689
9.

Autophagy in wine making.

Cebollero E, Rejas MT, González R.

Methods Enzymol. 2008;451:163-75. doi: 10.1016/S0076-6879(08)03212-6.

PMID:
19185720
10.

Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.

Vilela-Moura A, Schuller D, Mendes-Faia A, Côrte-Real M.

Appl Microbiol Biotechnol. 2010 Jul;87(4):1317-26. doi: 10.1007/s00253-010-2558-7.

PMID:
20390413
11.

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

Contreras A, Hidalgo C, Schmidt S, Henschke PA, Curtin C, Varela C.

Int J Food Microbiol. 2015 Jul 16;205:7-15. doi: 10.1016/j.ijfoodmicro.2015.03.027. Epub 2015 Mar 31.

PMID:
25866906
12.

Malo-ethanolic fermentation in grape must by recombinant strains of Saccharomyces cerevisiae.

Volschenk H, Viljoen-Bloom M, Subden RE, van Vuuren HJ.

Yeast. 2001 Jul;18(10):963-70.

13.
14.

Use of a PGU1 recombinant Saccharomyces cerevisiae strain in oenological fermentations.

Vilanova M, Blanco P, Cortés S, Castro M, Villa TG, Sieiro C.

J Appl Microbiol. 2000 Nov;89(5):876-83.

15.
16.

Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing.

Carew AL, Close DC, Dambergs RG.

J Appl Microbiol. 2015 Jun;118(6):1385-94. doi: 10.1111/jam.12785. Epub 2015 Mar 26.

PMID:
25728037
17.

Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.

Contreras A, Hidalgo C, Henschke PA, Chambers PJ, Curtin C, Varela C.

Appl Environ Microbiol. 2014 Mar;80(5):1670-8. doi: 10.1128/AEM.03780-13. Epub 2013 Dec 27.

18.

The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour.

Louw C, La Grange D, Pretorius IS, van Rensburg P.

J Biotechnol. 2006 Oct 1;125(4):447-61. Epub 2006 Apr 27.

PMID:
16644051
19.

Adjustment of trehalose metabolism in wine Saccharomyces cerevisiae strains to modify ethanol yields.

Rossouw D, Heyns EH, Setati ME, Bosch S, Bauer FF.

Appl Environ Microbiol. 2013 Sep;79(17):5197-207. doi: 10.1128/AEM.00964-13. Epub 2013 Jun 21.

20.

Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.

Carrau F, Medina K, Fariña L, Boido E, Dellacassa E.

Int J Food Microbiol. 2010 Sep 30;143(1-2):81-5. doi: 10.1016/j.ijfoodmicro.2010.07.024. Epub 2010 Jul 23.

PMID:
20692063
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