Literature DB >> 16002012

Yeast modulation of wine flavor.

Jan H Swiegers1, Isak S Pretorius.   

Abstract

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Year:  2005        PMID： 16002012     DOI： 10.1016/S0065-2164(05)57005-9

Source DB:  PubMed          Journal:  Adv Appl Microbiol        ISSN： 0065-2164            Impact factor:   5.086


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  53 in total

1.  Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine.

Authors:  Bo-Qin Zhang; Jing-Yun Shen; Chang-Qing Duan; Guo-Liang Yan
Journal:  Front Microbiol       Date:  2018-10-22       Impact factor: 5.640

2.  An efficient method using Gluconacetobacter europaeus to reduce an unfavorable flavor compound, acetoin, in rice vinegar production.

Authors:  Naoki Akasaka; Hisao Sakoda; Ryota Hidese; Yuri Ishii; Shinsuke Fujiwara
Journal:  Appl Environ Microbiol       Date:  2013-09-20       Impact factor: 4.792

3.  Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand.

Authors:  Velimir Gayevskiy; Matthew R Goddard
Journal:  ISME J       Date:  2011-12-22       Impact factor: 10.302

4.  Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wine.

Authors:  Inmaculada Blazquez Rojas; Paul A Smith; Eveline J Bartowsky
Journal:  World J Microbiol Biotechnol       Date:  2012-08-10       Impact factor: 3.312

5.  Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño.

Authors:  Mar Vilanova; Carmen Sieiro
Journal:  J Ind Microbiol Biotechnol       Date:  2006-08-15       Impact factor: 3.346

6.  Autochthonous fermentation starters for the industrial production of Negroamaro wines.

Authors:  Mariana Tristezza; Cosimo Vetrano; Gianluca Bleve; Francesco Grieco; Maria Tufariello; Angela Quarta; Giovanni Mita; Giuseppe Spano; Francesco Grieco
Journal:  J Ind Microbiol Biotechnol       Date:  2011-06-21       Impact factor: 3.346

7.  Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation.

Authors:  Wei Li; Jian-Hui Wang; Cui-Ying Zhang; Hong-Xia Ma; Dong-Guang Xiao
Journal:  J Ind Microbiol Biotechnol       Date:  2017-02-07       Impact factor: 3.346

8.  Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases.

Authors:  Cui-Ying Zhang; Ya-Nan Qi; Hong-Xia Ma; Wei Li; Long-Hai Dai; Dong-Guang Xiao
Journal:  J Ind Microbiol Biotechnol       Date:  2015-01-24       Impact factor: 3.346

9.  Substrate specificity of thiamine pyrophosphate-dependent 2-oxo-acid decarboxylases in Saccharomyces cerevisiae.

Authors:  Gabriele Romagnoli; Marijke A H Luttik; Peter Kötter; Jack T Pronk; Jean-Marc Daran
Journal:  Appl Environ Microbiol       Date:  2012-08-17       Impact factor: 4.792

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

Authors:  A Contreras; C Hidalgo; P A Henschke; P J Chambers; C Curtin; C Varela
Journal:  Appl Environ Microbiol       Date:  2013-12-27       Impact factor: 4.792
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