Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation. [PDF]
Microb Biotechnol, 2022 Tapia SM +5 more
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Subpopulation-specific gene expression in Lachancea thermotolerans uncovers distinct metabolic adaptations to wine fermentation. [PDF]
Curr Res Food SciVicente J +3 more
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Transcriptomic Identification of Core Regulatory Genes for Higher Alcohol Production in <i>Saccharomyces cerevisiae</i> at Different Sugar Concentrations in Wine Fermentation. [PDF]
FoodsChen L +5 more
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Use of commercial or indigenous yeast impacts the S. cerevisiae transcriptome during wine fermentation. [PDF]
Microbiol SpectrWhiteley LE +6 more
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Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality. [PDF]
Front Cell Infect MicrobiolThivijan S +9 more
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Farm-to-bar and bean-to-bar chocolate on Kaua‘i and the Big Island, Hawai‘i: an industry profile and quality considerations [PDF]
, 2020 Galt, Ryan E
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Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis. [PDF]
Food Chem XLi T, Deng M, Li S, Lei Y, Li D, Li K.
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Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation. [PDF]
Microb BiotechnolContreras-Ruiz A +4 more
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Evaluating of effects for the sequence fermentation with M. pulcherrima and I. terricola on mulberry wine fermentation: Physicochemical, flavonoids, and volatiles profiles. [PDF]
Food Chem XXu H, Wang Z, Qin Z, Zhang M, Qin Y.
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