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References from Exploring the potential of sequential fermentation with indigenous Candida sp. and Saccharomyces cerevisiae to enhance chemical profile and flavor characteristics of apricot wine. Local targets link to admitted publications; unresolved targets remain external evidence.
Effect of commercial Saccharomyces cerevisiae and non-Saccharomyces yeasts on the chemical composition and bioaccessibility of pineapple wine
2024 · External reference
Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae
10.1007/s00217-015-2497-8 · 2015 · External reference
Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
10.1016/j.foodres.2024.115051 · 2024 · External reference
Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines
2025 · External reference
Fungal dynamic during apricot wine spontaneous fermentation and aromatic characteristics of Pichia kudriavzevii for potential as starter
2023 · External reference
Pectinase preparations used in winemaking: Variability in glycosidase side activities and their impact on wine aroma
2024 · External reference
Candida glabrata: Review of epidemiology, pathogenesis, and clinical disease with comparison to C. Albicans
10.1128/cmr.12.1.80 · 1999 · External reference
An improved method for determining free amino acids by RP-HPLC/DAD with o-phthalaldehyde derivatization: Method evaluation in beers and wines
2024 · External reference
Wine quality rapid detection using a compact electronic nose system: Application focused on spoilage thresholds by acetic acid
10.1016/j.lwt.2019.03.074 · 2019 · External reference
Use of Starmerella bacillaris and Hanseniaspora uvarum sequential fermentation with Saccharomyces cerevisiae to reduce putrescine and cadaverine and improve aroma profiles of wines
10.1016/j.foodres.2025.116409 · 2025 · External reference
Study on the diversity of non-Saccharomyces yeasts in Chinese wine regions and their potential in improving wine aroma by β-glucosidase activity analyses
10.1016/j.foodchem.2021.129886 · 2021 · External reference
New insights into wine color analysis: A comparison of analytical methods to sensory perception for red and white varietal wines
10.1021/acs.jafc.3c01284 · 2023 · External reference
Novel physical treatments (pulsed light and cold plasma) improve the quality of postharvest apricots after long-distance simulated transportation
10.1016/j.postharvbio.2022.112098 · 2022 · External reference
Evaluation of the quality of fermented kiwi wines made from different kiwifruit cultivars
10.1016/j.fbio.2021.101051 · 2021 · External reference
Characterization of differences in physicochemical properties, volatile organic compounds and nonvolatile metabolites of prune wine by inoculation of different lactic acid bacteria during malolactic fermentation
10.1016/j.foodchem.2024.139616 · 2024 · External reference
Evolution of volatile compounds treated with selected non-Saccharomyces extracellular extract during pinot noir winemaking in monsoon climate
10.1016/j.foodres.2019.01.036 · 2019 · External reference
Decoding polysaccharides from two Pichia yeasts and their molecular interaction with wine fruity esters
10.1021/acs.jafc.4c02073 · 2024 · External reference
The saponin bomb: A nucleolar-localized β-glucosidase hydrolyzes triterpene saponins in Medicago truncatula
10.1111/nph.18763 · 2023 · External reference
Effect of sequential fermentation with four non-Saccharomyces and Saccharomyces cerevisiae on nutritional characteristics and flavor profiles of kiwi wines
10.1016/j.jfca.2022.104480 · 2022 · External reference
Genetic engineering of yeast, filamentous fungi and bacteria for terpene production and applications in food industry
10.1016/j.foodres.2021.110487 · 2021 · External reference
The quality change of fig wine fermented by RV171 yeast during the six-month aging process
10.1016/j.lwt.2022.113789 · 2022 · External reference
Heat-induced changes in phenolic compounds and antioxidant capacity of fruit juices
2025 · External reference
Elucidating the biogenic transformation mechanisms of polyphenol and volatile compound metabolites in wild cherry wine co-fermentation by Hanseniaspora uvarum and Saccharomyces cerevisiae
10.1016/j.lwt.2025.117420 · 2025 · External reference
Investigation of dynamic changes in quality of small white apricot wine during fermentation
10.1016/j.lwt.2023.114536 · 2023 · External reference
Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin a and hydroxytyrosol contents in Sangiovese wines
10.1007/s11274-015-1863-9 · 2015 · External reference
Dynamic genome-scale modeling of Saccharomyces cerevisiae unravels mechanisms for ester formation during alcoholic fermentation
10.1002/bit.28421 · 2023 · External reference
Increasing amino acids content of white wines with enzymes treatments
10.3390/agronomy12061406 · 2022 · External reference
Screening and characterization of indigenous non-Saccharomyces cerevisiae with high enzyme activity for kiwifruit wine production
10.1016/j.foodchem.2023.138309 · 2024 · External reference
Effect of sequential fermentation with indigenous non-Saccharomyces cerevisiae combinations and Saccharomyces cerevisiae on the chemical composition and aroma compounds evolution of kiwifruit wine
10.1016/j.foodchem.2024.140758 · 2024 · External reference
Multistarter from organic viticulture for red wine Montepulciano D'abruzzo production
2012 · External reference
Fermentation behaviour of controlled mixed and sequential cultures of Candida cantarellii and Saccharomyces cerevisiae wine yeasts
10.1023/a:1015242818473 · 2002 · External reference
Biological demalication and deacetification of musts and wines: Can wine yeasts make the wine taste better?
10.3390/fermentation3040051 · 2017 · External reference
Mechanisms and effects of non-Saccharomyces yeast fermentation on the aromatic profile of wine
10.1016/j.jfca.2023.105660 · 2023 · External reference
Enhancement of ester biosynthesis in blueberry wines through co-fermentation via cell-cell contact between Torulaspora delbrueckii and Saccharomyces cerevisiae
10.1016/j.foodres.2024.114029 · 2024 · External reference
Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models
10.1016/j.foodchem.2025.143678 · 2025 · External reference
Effects of Torulaspora delbrueckii co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry fermented beverage
10.1016/j.foodchem.2022.135284 · 2023 · External reference
Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species
10.1016/j.fm.2018.11.008 · 2019 · External reference
Volatile compounds analysis and biomarkers identification of four native apricot (Prunus armeniaca L.) cultivars grown in Xinjiang region of China
10.3390/foods11152297 · 2022 · External reference
