(Q50505511)

14 March 2018

title

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

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14 March 2018

author name string

Inmaculada Blazquez Rojas

series ordinal

1

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14 March 2018

Paul A Smith

series ordinal

2

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14 March 2018

Eveline J Bartowsky

series ordinal

3

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14 March 2018

publication date

10 August 2012

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14 March 2018

World Journal of Microbiology and Biotechnology

published in

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14 March 2018

volume

28

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14 March 2018

issue

12

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14 March 2018

page(s)

3311-3321

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14 March 2018

Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex.

cites work

1 reference

https://api.crossref.org/works/10.1007%2FS11274-012-1142-Y

A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-012-1142-Y

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.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-012-1142-Y

Flux distributions in anaerobic, glucose-limited continuous cultures of Saccharomyces cerevisiae.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-012-1142-Y

Identification and characterization of Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated from Croatian vineyards

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-012-1142-Y

Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-012-1142-Y

Stable isotope dilution analysis of wine fermentation products by HS-SPME-GC-MS.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-012-1142-Y

Yeast modulation of wine flavor

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-012-1142-Y

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-012-1142-Y

Yeast and bacterial modulation of wine aroma and flavour

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11274-012-1142-Y

Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii

21 January 2018

1 reference

12 December 2020

Taxonomy, ecology, and genetics of the yeast Saccharomyces bayanus – new entity in science and practice

1 reference

12 December 2020

Decomposition of L-malic acid by wine yeasts

1 reference

12 December 2020

Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking

1 reference

12 December 2020

Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines

1 reference

12 December 2020

10.1007/S11274-012-1142-Y

Identifiers

DOI

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14 March 2018

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14 March 2018