Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
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Non-conventional Yeast Species for Lowering Ethanol Content of WinesPast and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityThe Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future ChallengesAroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces YeastsThe impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture.Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine.Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts.Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.High‑throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation.Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.Wine microbiome: A dynamic world of microbial interactions.The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective.Wine microbiology is driven by vineyard and winery anthropogenic factorsMicrobial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.Microbial Resources and Enological Significance: Opportunities and BenefitsEnhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial StrainsNot your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiaeConstruction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene.Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine.The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations.The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation.Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity.Environmental yeast communities in vineyards in the mountains of Santa Catarina State, Brazil.Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition.Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape.Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts.Optimization of carbon and nitrogen medium components for biomass production using non-Saccharomyces wine yeasts.Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile.The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine.Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.
P2860
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P2860
Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
description
article
@en
wetenschappelijk artikel
@nl
наукова стаття, опублікована в грудні 2012
@uk
name
Yeast–yeast interactions revea ...... myces and Saccharomyces yeasts
@en
Yeast–yeast interactions revea ...... myces and Saccharomyces yeasts
@nl
type
label
Yeast–yeast interactions revea ...... myces and Saccharomyces yeasts
@en
Yeast–yeast interactions revea ...... myces and Saccharomyces yeasts
@nl
prefLabel
Yeast–yeast interactions revea ...... myces and Saccharomyces yeasts
@en
Yeast–yeast interactions revea ...... myces and Saccharomyces yeasts
@nl
P2093
P356
P1433
P1476
Yeast-yeast interactions revea ...... myces and Saccharomyces yeasts
@en
P2093
Damien Steyer
Hervé Alexandre
Joan-Josep Gallardo-Chacón
Jordi Ballester
Mohand Sadoudi
Raphaëlle Tourdot-Maréchal
Rémi Guérin-Schneider
Sandrine Rousseaux
P304
P356
10.1016/J.FM.2012.06.006
P577
2012-07-13T00:00:00Z