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Journal Article
Journal Article
Process Biochemistry, ISSN 1359-5113, 2011, Volume 46, Issue 1, pp. 385 - 389
Since most strains show no β-glucosidase activity, the importance of non- β-glucosidases in the development of wine aroma has been highlighted. However, only a... 
Wine | Issatchenkia terricola | Immobilization | β-Glucosidase | Aroma enhancement | ASPERGILLUS-NIGER | BIOCHEMISTRY & MOLECULAR BIOLOGY | WINEMAKING | ENGINEERING, CHEMICAL | ONE-STEP | EUPERGIT-C | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | beta-Glucosidase | ENZYMES | PURIFICATION | JUICE | VITIS-VINIFERA | YEAST STRAINS | FLAVOR
Journal Article
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 04/2018, Volume 69, Issue 2, pp. 148 - 156
Journal Article
FRONTIERS IN GENETICS, ISSN 1664-8021, 01/2019, Volume 9, p. 747
There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora... 
NITROGEN CATABOLITE REPRESSION | amino acids | FLAVOR DIVERSITY | non-Saccharomyces | WINE FERMENTATION | IMPACT | nitrogen consumption | YEASTS | GROWTH | NUTRIENTS | GENETICS & HEREDITY | GENE-EXPRESSION | SYNTHETIC GRAPE | yeast assimilable nitrogen | alcoholic fermentation | Usage | Genetic aspects | Nucleotide sequencing | Brewer's yeast | DNA sequencing
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 01/2017, Volume 241, p. 161
A pineapple vinification process was conducted through inoculated and spontaneous fermentation to develop a process suitable for a quality beverage during two... 
Wine | Sulfur compounds | Yeast | Ketones | Saccharomyces | Fermentation | Flavor | Chromatography | Fruits | Aroma compounds | Lactones | Studies | Wines | Gas chromatography | Flora | Sensory evaluation | Phenols | Aroma | Sulfur | Terpenes | Saccharomyces cerevisiae | Carbonyls
Journal Article
Food Research International, ISSN 0963-9969, 03/2015, Volume 69, pp. 244 - 255
Tannat is a red variety of that has become the major variety for the production of premium red wines in Uruguay. Due to its small cultivation around the world,... 
GC–MS | Projective mapping | Napping | Odor | Sensory characterization | GC-MS | FOOD SCIENCE & TECHNOLOGY | MALOLACTIC FERMENTATION | WHITE WINES | RED WINES | CABERNET-SAUVIGNON | FLAVOR PRECURSORS | GAS-CHROMATOGRAPHY | SENSORY PROPERTIES | MASS-SPECTROMETRY DETECTION | GRAPE VARIETIES | DESCRIPTIVE ANALYSIS | Wine | Wines | Panels | Concentration (composition) | Markets | Mapping | Volatile compounds | Aroma | Fruits
Journal Article
Frontiers in Microbiology, ISSN 1664-302X, 03/2016, Volume 7, p. 338
Interest in the use of non-Saccharomyces yeasts in winemaking has been increasing due to their positive contributions to wine quality. The non-Saccharomyces... 
Hanseniaspora | PCR-DGGE | Massive sequencing | Alcoholic fermentation | Non-Saccharomyces | 2-PHENYLETHYL ACETATE | SEQUENCES | MICROBIOLOGY | non-Saccharomyces | IDENTIFICATION | CULTURE | TANNAT | massive sequencing | YEASTS | DIVERSITY | RIBOSOMAL-RNA GENE | alcoholic fermentation | POPULATION-DYNAMICS
Journal Article