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Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains
Rosé wine fining using polyvinylpolypyrrolidone: Colorimetry, 2 targeted polyphenomics, and molecular dynamics simulations
Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products
Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae
How to adapt winemaking practices to modified grape composition under climate change conditions
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
Production and purification of the native Saccharomyces cerevisiae Hsp12 in Escherichia coli
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
The genetics of Non-conventional wine yeasts: Current knowledge and future challenges
Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols
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