Access the full text.
Sign up today, get DeepDyve free for 14 days.
Loading next page...
/lp/wiley/volatile-aroma-composition-and-sensory-profile-of-shiraz-and-cabernet-C0GCiK6OTt
References (141)
-
C. Varela, Alice Barker, Tina Tran, A. Borneman, Chris Curtin (2017)
Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum.International journal of food microbiology, 252
-
C. Varela (2016)
The impact of non-Saccharomyces yeasts in the production of alcoholic beveragesApplied Microbiology and Biotechnology, 100
-
(2009)
Active dry yeasts. International Oenological Codex -
Xiaoling Zhu, Yurena Navarro, A. Mas, M. Torija, Gemma Beltran (2020)
A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol YieldMicroorganisms, 8
-
J. Caporaso, Justin Kuczynski, J. Stombaugh, K. Bittinger, F. Bushman, E. Costello, N. Fierer, Antonio Peña, Julia Goodrich, J. Gordon, G. Huttley, S. Kelley, D. Knights, J. Koenig, R. Ley, C. Lozupone, Daniel McDonald, B. Muegge, M. Pirrung, Jens Reeder, J. Sevinsky, P. Turnbaugh, William Walters, Jeremy Widmann, Tanya Yatsunenko, Jesse Zaneveld, R. Knight (2010)
QIIME allows analysis of high-throughput community sequencing dataNature Methods, 7
-
B. Padilla, J. Gil, P. Manzanares (2016)
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityFrontiers in Microbiology, 7
-
K. Bindon, H. Holt, P. Williamson, C. Varela, M. Herderich, I. Francis (2014)
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference.Food chemistry, 154
-
N. Jolly, O. Augustyn, I. Pretorius (2003)
The effect of non-saccharomyces yeasts on fermentation and wine qualitySouth African Journal of Enology and Viticulture, 24
-
A. Carew, Pauline Smith, D. Close, C. Curtin, R. Dambergs (2013)
Yeast effects on Pinot noir wine phenolics, color, and tannin composition.Journal of agricultural and food chemistry, 61 41
-
Dukes B.C. (1998)
125American Journal of Enology and Viticulture, 49
-
Bolger A.M. (2014)
2114Bioinformatics, 30
-
F. Schmid, Yan Li, B. Liebich, J. Culbert, Christina Day, V. Jiranek (2007)
Evaluation of red wine made on a small scale utilizing frozen must.Journal of agricultural and food chemistry, 55 17
-
Duarte F.L. (2019)
59.Fermentation, 5
-
(2017)
R: a language and environment for statistical computing -
K. Medina, E. Boido, E. Dellacassa, F. Carrau (2017)
Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during FermentationAmerican Journal of Enology and Viticulture, 69
-
J. Pagès (2005)
Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire ValleyFood Quality and Preference, 16
-
J. Vicente, J. Ruiz, I. Belda, Iván Benito-Vázquez, D. Marquina, F. Calderón, Antonio Santos, S. Benito (2020)
The Genus Metschnikowia in EnologyMicroorganisms, 8
-
Bizaj E. (2012)
456FEMS Yeast Research, 12
-
Blanco P. (2012)
936Journal of Applied Microbiology, 112
-
Bruce Dukes, C. Butzke (1998)
Rapid Determination of Primary Amino Acids in Grape Juice Using an o-Phthaldialdehyde/N-Acetyl-L-Cysteine Spectrophotometric AssayAmerican Journal of Enology and Viticulture
-
Clemente‐Jimenez J.M. (2004)
149Food Microbiology, 21
-
C. Varela, Francisco Pizarro, E. Agosin (2004)
Biomass Content Governs Fermentation Rate in Nitrogen-Deficient Wine MustsApplied and Environmental Microbiology, 70
-
Csernus O. (2014)
489Acta Alimentaria, 43
-
J. Nguela, N. Sieczkowski, S. Roi, A. Vernhet (2015)
Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls.Journal of agricultural and food chemistry, 63 2
-
Jolly N. (2003)
35South African Journal of Enology and Viticulture, 24
-
E. King, I. Francis, J. Swiegers, C. Curtin (2011)
Yeast Strain-Derived Sensory Differences Retained in Sauvignon blanc Wines after Extended Bottle StorageAmerican Journal of Enology and Viticulture, 62
-
L. Canonico, F. Comitini, L. Oro, M. Ciani (2016)
Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in WineFrontiers in Microbiology, 7
-
Ludovic Roudil, P. Russo, C. Berbegal, W. Albertin, G. Spano, V. Capozzi (2020)
Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector.Recent patents on food, nutrition & agriculture
-
Etjen Bizaj, Antonio Cordente, J. Bellon, P. Raspor, C. Curtin, I. Pretorius (2012)
A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production.FEMS yeast research, 12 4
-
S. Cortés, P. Blanco (2011)
Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. TreixaduraWorld Journal of Microbiology and Biotechnology, 27
-
Jolly N.P. (2014)
215FEMS Yeast Research, 14
-
L. Rolle, V. Englezos, F. Torchio, F. Cravero, S. Segade, K. Rantsiou, S. Giacosa, A. Gambuti, V. Gerbi, L. Cocolin (2018)
Alcohol reduction in red wines by technological and microbiological approaches: a comparative studyAustralian Journal of Grape and Wine Research, 24
-
Dutraive O. (2019)
79Fermentation, 5
-
Bindon K. (2013)
1696Food Chemistry, 138
-
Bindon K. (2014)
90Food Chemistry, 154
-
Heard G.M. (1985)
727Applied and Environmental Microbiology, 50
-
Á. Contreras, C. Hidalgo, P. Henschke, P. Chambers, C. Curtin, C. Varela (2013)
Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in WineApplied and Environmental Microbiology, 80
-
H. Holt, D. Cozzolino, Jane McCarthy, Caroline Abrahamse, Sylvester Holt, M. Solomon, P. Smith, P. Chambers, C. Curtin (2013)
Influence of yeast strain on Shiraz wine quality indicators.International journal of food microbiology, 165 3
-
S. Benito, Theresa Hofmann, M. Laier, Bernd Lochbühler, A. Schüttler, Kristin Ebert, S. Fritsch, Jessica Röcker, D. Rauhut (2015)
Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiaeEuropean Food Research and Technology, 241
-
L. Oro, M. Ciani, F. Comitini (2014)
Antimicrobial activity of Metschnikowia pulcherrima on wine yeastsJournal of Applied Microbiology, 116
-
N. Jolly, C. Varela, I. Pretorius (2014)
Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.FEMS yeast research, 14 2
-
Carew A.L. (2013)
9892Journal of Agricultural and Food Chemistry, 61
-
F. Duarte, Ricardo Egipto, M. Baleiras-Couto (2019)
Mixed Fermentation with Metschnikowia pulcherrima Using Different Grape VarietiesFermentation
-
L. Oro, M. Ciani, D. Bizzaro, F. Comitini (2016)
Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxideJournal of Applied Microbiology, 121
-
Á. Contreras, C. Curtin, C. Varela (2015)
Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentationApplied Microbiology and Biotechnology, 99
-
(1970)
Alkalimetric determination of sulphur dioxide in wine -
M. Ciani, Pilar Morales, F. Comitini, J. Tronchoni, L. Canonico, J. Curiel, L. Oro, A. Rodrigues, R. Gonzalez (2016)
Non-conventional Yeast Species for Lowering Ethanol Content of WinesFrontiers in Microbiology, 7
-
Harle O. (2020)
e0233285PLoS One, 15
-
Nicholas Bokulich, D. Mills (2013)
Improved Selection of Internal Transcribed Spacer-Specific Primers Enables Quantitative, Ultra-High-Throughput Profiling of Fungal CommunitiesApplied and Environmental Microbiology, 79
-
Jordi Torrens, Pilar Urpí, M. Riu-Aumatell, S. Vichi, E. López-Tamames, S. Buxaderas (2008)
Different commercial yeast strains affecting the volatile and sensory profile of cava base wine.International journal of food microbiology, 124 1
-
Contreras A. (2015)
1885Applied Microbiology and Biotechnology, 99
-
Englezos V. (2018)
179Food Microbiology, 69
-
Matilde Maqueda, F. Pérez-Nevado, J. Regodón, E. Zamora, M. Alvarez, J. Rebollo, M. Ramírez (2011)
A low-cost procedure for production of fresh autochthonous wine yeastJournal of Industrial Microbiology & Biotechnology, 38
-
Ivit N.N. (2018)
73Fermentation, 4
-
B. Kuchen, Y. Maturano, M. Mestre, M. Combina, M. Toro, F. Vazquez (2019)
Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional WinesFermentation
-
V. Soubeyrand, A. Julien, J. Sablayrolles (2006)
Rehydration Protocols for Active Dry Wine Yeasts and the Search for Early Indicators of Yeast ActivityAmerican Journal of Enology and Viticulture
-
Contreras A. (2015)
7International Journal of Food Microbiology, 205
-
Eder M.L.R. (2020)
512Food Science and Technology International, 26
-
Marcel Martin (2011)
Cutadapt removes adapter sequences from high-throughput sequencing readsEMBnet.journal, 17
-
Bisson L.F. (1991)
39 -
H. Wickham (2009)
ggplot2: Elegant graphics for data analysis -
M. Parapouli, E. Hatziloukas, C. Drainas, A. Perisynakis (2009)
The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavourJournal of Industrial Microbiology & Biotechnology, 37
-
Jolly N.P. (2003)
55South African Journal Enology and Viticulture, 24
-
Bindon K.A. (2019)
466Biomolecules, 9
-
Ciani M. (2015)
1Current Opinion in Food Science, 1
-
A. Capece, Rocchina Pietrafesa, P. Romano (2011)
Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapesWorld Journal of Microbiology and Biotechnology, 27
-
Hranilovic A. (2020)
1International Journal of Food Microbiology, 329
-
M. Ciani, F. Comitini, I. Mannazzu, P. Domizio (2010)
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.FEMS yeast research, 10 2
-
Deed R.C. (2017)
8902Journal of Agricultural and Food Chemistry, 65
-
T. Siebert, M. Solomon, A. Pollnitz, D. Jeffery (2010)
Selective determination of volatile sulfur compounds in wine by gas chromatography with sulfur chemiluminescence detection.Journal of agricultural and food chemistry, 58 17
-
Gobbi M. (2014)
41European Food Research and Technology, 239
-
Gonzalez‐Royo E. (2015)
999European Food Research and Technology, 240
-
Benito S. (2015)
707European Food Research and Technology, 241
-
V. Englezos, K. Rantsiou, F. Cravero, F. Torchio, A. Ortiz‐Julien, V. Gerbi, L. Rolle, L. Cocolin (2016)
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wineApplied Microbiology and Biotechnology, 100
-
Bokulich N.A. (2013)
2519Applied and Environmental Microbiology, 79
-
Canonico L. (2019)
103247Food Microbiology, 84
-
C. Varela, T. Siebert, D. Cozzolino, Louisa Rose, Hylton McLean, P. Henschke (2009)
Discovering a chemical basis for differentiating wines made by fermentation with "wild" indigenous and inoculated yeasts: role of yeast volatile compoundsAustralian Journal of Grape and Wine Research, 15
-
M. Mercurio, R. Dambergs, M. Herderich, P. Smith (2007)
High throughput analysis of red wine and grape phenolics-adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate format.Journal of agricultural and food chemistry, 55 12
-
L.F. Bisson, R.E. Kunkee (1991)
Mixed cultures in biotechnology -
K. Bindon, C. Varela, J. Kennedy, H. Holt, M. Herderich (2013)
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.Food chemistry, 138 2-3
-
M. Sadoudi, R. Tourdot-Marechal, S. Rousseaux, Damien Steyer, J. Gallardo-Chacón, Jordi Ballester, S. Vichi, R. Guérin-Schneider, J. Caixach, H. Alexandre (2012)
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts.Food microbiology, 32 2
-
P. Blanco, J. Mirás-Avalos, I. Orriols (2012)
Effect of must characteristics on the diversity of Saccharomyces strains and their prevalence in spontaneous fermentationsJournal of Applied Microbiology, 112
-
A. Hranilović, S. Li, P. Boss, K. Bindon, R. Ristić, P. Grbin, T. Westhuizen, V. Jiranek (2018)
Chemical and sensory profiling of Shiraz wines co‐fermented with commercial non‐Saccharomyces inoculaAustralian Journal of Grape and Wine Research, 24
-
R. Escribano-Viana, J. Portu, P. Garijo, R. López, P. Santamaría, I. López-Alfaro, A. Gutiérrez, L. González-Arenzana (2019)
Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo WinesFrontiers in Microbiology, 10
-
Jing Liu, N. Arneborg, T. Toldam-Andersen, M. Petersen, W. Bredie (2017)
Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.Journal of the science of food and agriculture, 97 11
-
Nedret Ivit, Belinda Kemp (2018)
The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling WineFermentation
-
C. Lema, C. García-Jares, I. Orriols, L. Angulo (1996)
Contribution of Saccharomyces and Non-Saccharomyces Populations to the Production of Some Components of Albariño Wine AromaAmerican Journal of Enology and Viticulture
-
R. Deed, B. Fedrizzi, R. Gardner (2017)
Influence of Fermentation Temperature, Yeast Strain, and Grape Juice on the Aroma Chemistry and Sensory Profile of Sauvignon Blanc Wines.Journal of agricultural and food chemistry, 65 40
-
M. Eder, L. Fariña, E. Dellacassa, F. Carrau, A. Rosa (2020)
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strainsFood Science and Technology International, 26
-
María Rodríguez, C. Lopes, R. Barbagelata, N. Barda, A. Caballero (2010)
Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma.International journal of food microbiology, 138 1-2
-
Chen K. (2018)
51Food Microbiology, 69
-
A. Soden, I. Francis, H. Oakey, P. Henschke (2000)
Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wineAustralian Journal of Grape and Wine Research, 6
-
L. Canonico, M. Solomon, F. Comitini, M. Ciani, C. Varela (2019)
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions.Food microbiology, 84
-
M. Quirós, V. Rojas, R. Gonzalez, Pilar Morales (2014)
Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration.International journal of food microbiology, 181
-
Paul McMurdie, S. Holmes (2013)
phyloseq: An R Package for Reproducible Interactive Analysis and Graphics of Microbiome Census DataPLoS ONE, 8
-
N. Jolly, O. Augustyn, I. Pretorius (2003)
The Occurrence of Non-Saccharomyces cerevisiae Yeast Species Over Three Vintages in Four Vineyards and Grape Musts From Four Production Regions of the Western Cape, South AfricaSouth African Journal of Enology and Viticulture, 24
-
Kuchen B. (2019)
60.Fermentation, 5
-
K. Lopandić, H. Gangl, E. Wallner, G. Tscheik, G. Leitner, A. Querol, N. Borth, M. Breitenbach, H. Prillinger, W. Tiefenbrunner (2007)
Genetically different wine yeasts isolated from Austrian vine-growing regions influence wine aroma differently and contain putative hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii.FEMS yeast research, 7 6
-
A. Hranilović, J. Gambetta, D. Jeffery, P. Grbin, V. Jiranek (2020)
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing.International journal of food microbiology, 329
-
Y. Maturano, M. Assof, M. Fabani, M. Nally, V. Jofré, L. Assaf, M. Toro, L. Figueroa, F. Vazquez (2015)
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile compositionAntonie van Leeuwenhoek, 108
-
Escribano‐Viana R. (2019)
773.Frontiers in Microbiology, 10
-
V. Englezos, F. Cravero, F. Torchio, K. Rantsiou, A. Ortiz‐Julien, M. Lambri, V. Gerbi, L. Rolle, L. Cocolin (2018)
Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae.Food microbiology, 69
-
Y. Maturano, M. Lerena, M. Mestre, L. Casassa, M. Toro, F. Vazquez, L. Mercado, M. Combina (2018)
Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soakLWT
-
Canonico L. (2016)
278Frontiers in Microbiology, 7
-
K. Bindon, S. Kassara, M. Solomon, C. Bartel, P. Smith, A. Barker, C. Curtin (2019)
Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and AstringencyBiomolecules, 9
-
King E.S. (2011)
366American Journal of Enology and Viticulture, 62
-
P. Grbin, P. Henschke (2000)
Mousy off‐flavour production in grape juice and wine by Dekkera and Brettanomyces yeastsAustralian Journal of Grape and Wine Research, 6
-
I. Loira, R. Vejarano, M. Bañuelos, A. Morata, W. Tesfaye, C. Uthurry, A. Villa, I. Cintora, J. Suárez-Lepe (2014)
Influence of sequential fermentation with Torulaspora delbrueckii and Saccharomyces cerevisiae on wine qualityLwt - Food Science and Technology, 59
-
Ophélie Dutraive, S. Benito, S. Fritsch, B. Beisert, Claus-Dieter Patz, D. Rauhut (2019)
Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical CompositionFermentation
-
O. Harlé, J. Legrand, C. Tesnière, M. Pradal, J. Mouret, Thibault Nidelet (2018)
Investigations of the mechanisms of interactions between four non-conventional species with Saccharomyces cerevisiae in oenological conditionsPLoS ONE, 15
-
M. Ciani, F. Comitini (2015)
Yeast interactions in multi-starter wine fermentationCurrent opinion in food science, 1
-
J. Clemente-Jiménez, L. Mingorance-Cazorla, S. Martínez-Rodríguez, F. Heras-Vázquez, F. Rodríguez-Vico (2004)
Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape mustFood Microbiology, 21
-
K. Chen, C. Escott, I. Loira, J. Fresno, A. Morata, W. Tesfaye, F. Calderón, J. Suárez-Lepe, Shun-yu Han, S. Benito (2018)
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.Food microbiology, 69
-
Capece A. (2011)
2775World Journal of Microbiology & Biotechnology, 27
-
Grbin P.R. (2000)
255Australian Journal of Grape and Wine Research, 6
-
Tanja Magoc, S. Salzberg (2011)
FLASH: fast length adjustment of short reads to improve genome assembliesBioinformatics, 27 21
-
Cortes S. (2011)
925World Journal of Microbiology & Biotechnology, 27
-
Elena González-Royo, Olga Pascual, N. Kontoudakis, M. Esteruelas, B. Esteve-Zarzoso, A. Mas, J. Canals, F. Zamora (2015)
Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine productionEuropean Food Research and Technology, 240
-
C. Varela, C. Bartel, Damian Nandorfy, A. Borneman, S. Schmidt, C. Curtin (2020)
Identification of flocculant wine yeast strains with improved filtration-related phenotypes through application of high-throughput sedimentation rate assaysScientific Reports, 10
-
Ciani M. (2010)
123FEMS Yeast Research, 10
-
F. Mahé, Torbjørn Rognes, C. Quince, C. Vargas, M. Dunthorn (2014)
Swarm: robust and fast clustering method for amplicon-based studiesPeerJ, 2
-
Hranilovic A. (2018)
166Australian Journal of Grape and Wine Research, 24
-
N. Barrajón, M. Arévalo-Villena, L. Rodríguez-Aragón, A. Briones (2009)
Ecological study of wine yeast in inoculated vats from La Mancha regionFood Control, 20
-
Englezos V. (2016)
5515Applied Microbiology and Biotechnology, 100
-
C. Varela, F. Sengler, M. Solomon, C. Curtin (2016)
Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum.Food chemistry, 209
-
Anthony Bolger, M. Lohse, B. Usadel (2014)
Trimmomatic: a flexible trimmer for Illumina sequence dataBioinformatics, 30
-
Caporaso J.G. (2010)
335Nature Methods, 7
-
M. Gobbi, L. Vero, L. Solieri, F. Comitini, L. Oro, P. Giudici, M. Ciani (2014)
Fermentative aptitude of non-Saccharomyces wine yeast for reduction in the ethanol content in wineEuropean Food Research and Technology, 239
-
Barrajon N. (2009)
778Food Control, 20
-
M. Gil-Díaz, E. Valero, J. Cabellos, M. Garcia, T. Arroyo (2019)
The impact of active dry yeasts in commercial wineries from the Denomination of Origen “Vinos de Madrid”, Spain3 Biotech, 9
-
Gil‐Diaz M. (2019)
382.3 Biotech, 9
-
G. Heard, G. Fleet (1985)
Growth of Natural Yeast Flora during the Fermentation of Inoculated WinesApplied and Environmental Microbiology, 50
-
Bo Teng, P. Petrie, D. Nandorfy, P. Smith, K. Bindon (2020)
Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory PropertiesFoods, 9
-
J. Varela, C. Varela (2019)
Microbiological strategies to produce beer and wine with reduced ethanol concentration.Current opinion in biotechnology, 56
-
P. Sternes, Danna Lee, D. Kutyna, A. Borneman (2017)
A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentationGigaScience, 6
-
Holt H. (2013)
302International Journal of Food Microbiology, 165
-
O. Csernus, A. Pomázi, I. Magyar (2014)
ISOLATION, CHARACTERISATION, AND SELECTION OF WINE YEAST STRAINS IN ETYEK-BUDA WINE DISTRICT, HUNGARYActa Alimentaria, 43
-
Y. Maturano, Leticia Assaf, M. Toro, M. Nally, M. Vallejo, Lucía Figueroa, M. Combina, M. Combina, F. Vazquez (2012)
Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation.International journal of food microbiology, 155 1-2
-
Ciani M. (2016)
642.Frontiers in Microbiology, 7
-
Á. Contreras, C. Hidalgo, S. Schmidt, P. Henschke, C. Curtin, C. Varela (2015)
The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.International journal of food microbiology, 205
-
Contreras A. (2014)
1670Applied and Environmental Microbiology, 80
- Publisher
- Wiley
- Copyright
- © 2021 Australian Society of Viticulture and Oenology Inc.
- ISSN
- 1322-7130
- eISSN
- 1755-0238
- DOI
- 10.1111/ajgw.12484
- Publisher site
- See Article on Publisher Site
Abstract
Journal
Australian Journal of Grape and Wine Research – Wiley
Published: Jul 1, 2021
Keywords: ; ; ; ;