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References from Aroma differentiation of Marselan wine through mixed fermentation with indigenous non-Saccharomyces yeasts revealed by Sensomics analysis. Local targets link to admitted publications; unresolved targets remain external evidence.
Non-Saccharomyces as biotools to control the production of off-flavors in wines
10.3390/molecules26154571 · 2021 · External reference
Metabolomics and flavor diversity of viognier wines co-fermented with Saccharomyces cerevisiae from different sources of Metschnikowia pulcherrima strains
10.1016/j.fbio.2025.105904 · 2025 · External reference
The influence of non- Saccharomyces species on wine fermentation quality parameters
10.3390/fermentation5030054 · 2019 · External reference
Quorum-sensing mediated signals: A promising multi-functional modulators for separately enhancing algal yield and power generation in microbial fuel cell
2019 · 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
Performance of unpublished commercial yeasts in alcoholic fermentation, phenolic compounds, volatiles, and free amino acids profiles of cv. “Rosa” mango wine
2026 · External reference
Enhancement effect of odor and multi-sensory superposition on sweetness
10.1111/1541-4337.13245 · 2023 · External reference
The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations
2022 · External reference
Volatile aroma compound-based decoding and prediction of sweet berry aromas in dry red wine
2024 · External reference
Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae
10.1016/j.foodres.2022.110959 · 2022 · External reference
Influence of non-Saccharomyces on wine chemistry: A focus on aroma-related compounds
2021 · External reference
Applications of Metschnikowia pulcherrima in wine biotechnology
10.3390/fermentation5030063 · 2019 · External reference
The whiff of wine yeast innovation: Strategies for enhancing aroma production by yeast during wine fermentation
10.1021/acs.jafc.9b06191 · 2019 · External reference
Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones
10.1111/jam.13735 · 2018 · External reference
Effect of the sequential inoculation of non-Saccharomyces/Saccharomyces on the anthocyans and stilbenes composition of Tempranillo wines
10.3389/fmicb.2019.00773 · 2019 · External reference
The impact of Torulaspora delbrueckii yeast in winemaking
10.1007/s00253-018-8849-0 · 2018 · External reference
Use of non-Saccharomyces yeasts in berry wine production: Inspiration from their applications in winemaking
2022 · External reference
Chemosensory analysis of condensed tannins and their astringency perception in Marselan, cabernet sauvignon and merlot red wine during winemaking
10.1016/j.lwt.2024.116983 · 2024 · External reference
Unraveling time-resolved transcriptional and metabolic shifts in the mixed fermentation of Saccharomyces cerevisiae and Hanseniaspora uvarum
10.1021/acs.jafc.5c00722 · 2025 · External reference
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
10.1016/j.foodchem.2024.139982 · 2024 · External reference
Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry
2022 · External reference
Sub-regions shape the characteristics of Marselan dry red wines: Insights from integrated volatile profiles and sensory evaluation
10.1016/j.foodchem.2025.144559 · 2025 · External reference
Influence of grape quality tier, harvest timing, and yeast strain on mannoprotein content, phenolic composition, and color modulation in young red wines
2025 · External reference
Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum
10.1016/j.foodchem.2016.04.024 · 2016 · External reference
Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques
10.1016/j.foodchem.2024.139981 · 2024 · External reference
Aroma compounds and characteristics of noble-rot wines of chardonnay grapes artificially botrytized in the vineyard
10.1016/j.foodchem.2017.01.007 · 2017 · External reference
Adjustment of impact phenolic compounds, antioxidant activity and aroma profile in cabernet sauvignon wine by mixed fermentation of Pichia kudriavzevii and Saccharomyces cerevisiae
2023 · External reference
Investigation of the impact of characteristic volatiles in head distillate on wine spirit's aroma perception through integrated sensory methods
10.1016/j.foodchem.2025.144944 · 2025 · External reference
Volatile profiles and sensory characteristics of cabernet sauvignon dry red wines in the sub-regions of the eastern foothills of Ningxia Helan Mountain in China
10.3390/molecules27248817 · 2022 · External reference
Decoding the aroma characteristics of icewine by partial least-squares regression, aroma reconstitution, and omission studies
2024 · External reference
Terroir-driven differentiation of phenolic profiles in grapes and wines: A case study of sub-regions in the eastern foothills of Helan Mountains
10.1016/j.foodres.2026.118464 · 2026 · External reference
Flavor chemical profiles of cabernet sauvignon wines: Six vintages from 2013 to 2018 from the eastern foothills of the Ningxia Helan Mountains in China
2021 · External reference
Research progress of wine aroma components: A critical review
2023 · External reference
Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of chardonnay wine
10.1016/j.foodres.2024.114636 · 2024 · External reference
Interaction effect among key volatile compounds on the aroma profile of chardonnay wine co-inoculated with Saccharomyces cerevisiae and Oenococcus oeni
2025 · External reference
Regional variation of chemical characteristics in young Marselan (Vitis vinifera L.) red wines from five regions of China
2022 · External reference
Targeted metabolomics analysis for discriminating geographical origin of chardonnay grape and wine at sub-regions in China’s Ningxia: Terroir effect
10.1016/j.foodres.2026.119234 · 2026 · External reference
Effects of crude β-glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the flavor complexity and characteristics of wines
10.3390/microorganisms8060953 · 2020 · External reference
Physiological, transcriptomic, and metabolomic insights into the sugar stress tolerance mechanisms of Clavispora lusitaniae and its fermentation potential
10.1016/j.ijfoodmicro.2026.111831 · 2026 · External reference
The impact of Torulaspora delbrueckii yeast in winemaking
10.1007/s00253-018-8849-0 · ExternalCitation · doi-reference
Metabolomics and flavor diversity of viognier wines co-fermented with Saccharomyces cerevisiae from different sources of Metschnikowia pulcherrima strains
10.1016/j.fbio.2025.105904 · ExternalCitation · doi-reference
Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum
10.1016/j.foodchem.2016.04.024 · ExternalCitation · doi-reference
Aroma compounds and characteristics of noble-rot wines of chardonnay grapes artificially botrytized in the vineyard
10.1016/j.foodchem.2017.01.007 · ExternalCitation · doi-reference
Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques
10.1016/j.foodchem.2024.139981 · ExternalCitation · doi-reference
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
10.1016/j.foodchem.2024.139982 · ExternalCitation · doi-reference
Sub-regions shape the characteristics of Marselan dry red wines: Insights from integrated volatile profiles and sensory evaluation
10.1016/j.foodchem.2025.144559 · ExternalCitation · doi-reference
Investigation of the impact of characteristic volatiles in head distillate on wine spirit's aroma perception through integrated sensory methods
10.1016/j.foodchem.2025.144944 · ExternalCitation · doi-reference
Adjustment of impact odorants in Hutai-8 rose wine by co-fermentation of Pichia fermentans and Saccharomyces cerevisiae
10.1016/j.foodres.2022.110959 · ExternalCitation · doi-reference
Effect of different inoculation strategies of mixed culture Saccharomyces cerevisiae/Oenococcus oeni on the aroma quality of chardonnay wine
10.1016/j.foodres.2024.114636 · ExternalCitation · doi-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 · ExternalCitation · doi-reference
Terroir-driven differentiation of phenolic profiles in grapes and wines: A case study of sub-regions in the eastern foothills of Helan Mountains
10.1016/j.foodres.2026.118464 · ExternalCitation · doi-reference
Targeted metabolomics analysis for discriminating geographical origin of chardonnay grape and wine at sub-regions in China’s Ningxia: Terroir effect
10.1016/j.foodres.2026.119234 · ExternalCitation · doi-reference
Physiological, transcriptomic, and metabolomic insights into the sugar stress tolerance mechanisms of Clavispora lusitaniae and its fermentation potential
10.1016/j.ijfoodmicro.2026.111831 · ExternalCitation · doi-reference
Chemosensory analysis of condensed tannins and their astringency perception in Marselan, cabernet sauvignon and merlot red wine during winemaking
10.1016/j.lwt.2024.116983 · ExternalCitation · doi-reference
Unraveling time-resolved transcriptional and metabolic shifts in the mixed fermentation of Saccharomyces cerevisiae and Hanseniaspora uvarum
10.1021/acs.jafc.5c00722 · ExternalCitation · doi-reference
The whiff of wine yeast innovation: Strategies for enhancing aroma production by yeast during wine fermentation
10.1021/acs.jafc.9b06191 · ExternalCitation · doi-reference
Enhancement effect of odor and multi-sensory superposition on sweetness
10.1111/1541-4337.13245 · ExternalCitation · doi-reference
Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones
10.1111/jam.13735 · ExternalCitation · doi-reference
Effect of the sequential inoculation of non-Saccharomyces/Saccharomyces on the anthocyans and stilbenes composition of Tempranillo wines
10.3389/fmicb.2019.00773 · ExternalCitation · doi-reference
The influence of non- Saccharomyces species on wine fermentation quality parameters
10.3390/fermentation5030054 · ExternalCitation · doi-reference
Applications of Metschnikowia pulcherrima in wine biotechnology
10.3390/fermentation5030063 · ExternalCitation · doi-reference
Effects of crude β-glucosidases from Issatchenkia terricola, Pichia kudriavzevii, Metschnikowia pulcherrima on the flavor complexity and characteristics of wines
10.3390/microorganisms8060953 · ExternalCitation · doi-reference
Non-Saccharomyces as biotools to control the production of off-flavors in wines
10.3390/molecules26154571 · ExternalCitation · doi-reference
Volatile profiles and sensory characteristics of cabernet sauvignon dry red wines in the sub-regions of the eastern foothills of Ningxia Helan Mountain in China
10.3390/molecules27248817 · ExternalCitation · doi-reference
