Results 171 to 180 of about 68,052 (252)

Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast: Candida glabrata, Pichia anomala, and Wickerhamomyces anomalus. [PDF]

Foods, 2022
Cai W, Li B, Chen Y, Fu G, Fan H, Deng M, Wan Y, Liu N, Li M.   +8 more
europepmc   +1 more source

Ochratoxin A reduction in wine fermentation: evaluating the potential of Lachancea thermotolerans. [PDF]

AMB Express
Vicente J, Vidal D, Tesfaye W, Calderón F, García F, Benito S.   +5 more
europepmc   +1 more source

How to modulate the formation of negative volatile sulfur compounds during wine fermentation? [PDF]

FEMS Yeast Res, 2021
Jimenez-Lorenzo R, Bloem A, Farines V, Sablayrolles JM, Camarasa C.   +4 more
europepmc   +1 more source

Wine Fermentation as a Model System for Microbial Ecology and Evolution. [PDF]

Environ Microbiol
Belda I, Izquierdo-Gea S, Benitez-Dominguez B, Ruiz J, Vila JCC.   +4 more
europepmc   +1 more source

Investigation of wine fermentation of three-leaf cayratia ( <i>Cayratia trifolia</i> L.) using <i>Saccharomyces cerevisiae</i> 2.1. [PDF]

F1000Res, 2023
Kieu Tien DT, Quoc Binh LD, Ngoc Mi HT, Thanh NN, Dang Long BH, Phuong Dung NT, Toan HT, Phong HX.   +7 more
europepmc   +1 more source

Rice Wine Fermentation: Unveiling Key Factors Shaping Quality, Flavor, and Technological Evolution. [PDF]

Foods
Peng B, Huang H, Xu J, Xin Y, Hu L, Wen L, Li L, Chen J, Han Y, Li C.   +9 more
europepmc   +1 more source

Metataxonomic Analysis of Grape Microbiota During Wine Fermentation Reveals the Distinction of Cyprus Regional terroirs. [PDF]

Front Microbiol, 2021
Kamilari E, Mina M, Karallis C, Tsaltas D.   +3 more
europepmc   +1 more source

Metabolic-inhibitor profiling links phenotype and transcriptome of <i>Lachancea thermotolerans</i> to wine fermentation chemistry. [PDF]

Food Chem (Oxf)
Jimena-López S, Vicente J, Benito S, Marquina D, Santos A.   +4 more
europepmc   +1 more source

The Timing of Nitrogen Addition Impacts Yeast Genes Expression and the Production of Aroma Compounds During Wine Fermentation. [PDF]

Front Microbiol, 2022
Godillot J, Sanchez I, Perez M, Picou C, Galeote V, Sablayrolles JM, Farines V, Mouret JR.   +7 more
europepmc   +1 more source

Fruit Rind Peel as Promising Support Materials for Immobilizing Yeast Cells and Application in Repeated-Batch Cider and Wine Fermentation with Improved Aromatic Compound Profiles. [PDF]

J Microbiol Biotechnol
Intasit R, Iadcharoen A, Cheirsilp B.
europepmc   +1 more source