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Items: 1 to 20 of 124

1.

Comparative metabolic footprinting of a large number of commercial wine yeast strains in Chardonnay fermentations.

Richter CL, Dunn B, Sherlock G, Pugh T.

FEMS Yeast Res. 2013 Jun;13(4):394-410. doi: 10.1111/1567-1364.12046. Epub 2013 Apr 12.

2.

Wine yeasts for the future.

Fleet GH.

FEMS Yeast Res. 2008 Nov;8(7):979-95. doi: 10.1111/j.1567-1364.2008.00427.x. Epub 2008 Sep 10. Review.

3.

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.

Comitini F, Gobbi M, Domizio P, Romani C, Lencioni L, Mannazzu I, Ciani M.

Food Microbiol. 2011 Aug;28(5):873-82. doi: 10.1016/j.fm.2010.12.001. Epub 2010 Dec 10.

PMID:
21569929
4.

Function of yeast species and strains in wine flavour.

Romano P, Fiore C, Paraggio M, Caruso M, Capece A.

Int J Food Microbiol. 2003 Sep 1;86(1-2):169-80.

PMID:
12892932
5.

Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.

Howell KS, Cozzolino D, Bartowsky EJ, Fleet GH, Henschke PA.

FEMS Yeast Res. 2006 Jan;6(1):91-101.

7.

Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations.

Sturm J, Grossmann M, Schnell S.

J Appl Microbiol. 2006 Dec;101(6):1241-8.

8.

Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen.

Ugliano M, Kolouchova R, Henschke PA.

J Ind Microbiol Biotechnol. 2011 Mar;38(3):423-9. doi: 10.1007/s10295-010-0786-6. Epub 2010 Jul 29.

PMID:
20668912
9.

Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains.

Carrau FM, Medina K, Farina L, Boido E, Henschke PA, Dellacassa E.

FEMS Yeast Res. 2008 Nov;8(7):1196-207. doi: 10.1111/j.1567-1364.2008.00412.x. Epub 2008 Jul 9.

10.

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

Ciani M, Comitini F, Mannazzu I, Domizio P.

FEMS Yeast Res. 2010 Mar;10(2):123-33. doi: 10.1111/j.1567-1364.2009.00579.x. Epub 2009 Sep 7. Review.

11.

Partial 26S rDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations.

Baleiras Couto MM, Reizinho RG, Duarte FL.

Int J Food Microbiol. 2005 Jun 25;102(1):49-56.

PMID:
15925001
13.

Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations.

Blanco P, Orriols I, Losada A.

J Ind Microbiol Biotechnol. 2011 Jan;38(1):235-9. doi: 10.1007/s10295-010-0818-2. Epub 2010 Aug 31.

PMID:
20803347
14.

A systems biology perspective of wine fermentations.

Pizarro F, Vargas FA, Agosin E.

Yeast. 2007 Nov;24(11):977-91. Review.

15.
16.

Biomarkers for detecting nitrogen deficiency during alcoholic fermentation in different commercial wine yeast strains.

Gutiérrez A, Chiva R, Beltran G, Mas A, Guillamon JM.

Food Microbiol. 2013 May;34(1):227-37. doi: 10.1016/j.fm.2012.12.004. Epub 2012 Dec 20.

PMID:
23498202
17.

Comparative transcriptomic and proteomic profiling of industrial wine yeast strains.

Rossouw D, van den Dool AH, Jacobson D, Bauer FF.

Appl Environ Microbiol. 2010 Jun;76(12):3911-23. doi: 10.1128/AEM.00586-10. Epub 2010 Apr 23.

18.

Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.

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

Int J Food Microbiol. 2012 Jul 2;157(2):245-50. doi: 10.1016/j.ijfoodmicro.2012.05.012. Epub 2012 May 16.

PMID:
22687186
19.

The influence of yeast on the aroma of Sauvignon Blanc wine.

Swiegers JH, Kievit RL, Siebert T, Lattey KA, Bramley BR, Francis IL, King ES, Pretorius IS.

Food Microbiol. 2009 Apr;26(2):204-11. doi: 10.1016/j.fm.2008.08.004. Epub 2008 Nov 5.

PMID:
19171264
20.

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

Cadière A, Aguera E, Caillé S, Ortiz-Julien A, Dequin S.

Food Microbiol. 2012 Dec;32(2):332-7. doi: 10.1016/j.fm.2012.07.010. Epub 2012 Aug 17.

PMID:
22986198
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