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References from Selection and characterization of indigenous yeasts to enhance fig wine fermentation and aroma profiles. Local targets link to admitted publications; unresolved targets remain external evidence.
The effect of the hexanic extracts of fig (Ficus carica) and olive (Olea europaea) fruit and nanoparticles of selenium on the immunogenicity of the inactivated avian influenza virus subtype H9N2
2015 · External reference
Advancing understanding of Ficus carica: A comprehensive genomic analysis reveals evolutionary patterns and metabolic pathway insights
10.3389/fpls.2023.1298417 · 2023 · External reference
Potential grape-derived contributions to volatile Ester concentrations in wine
10.3390/molecules20057845 · 2015 · External reference
The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption
10.1016/j.lwt.2020.109072 · 2020 · External reference
TBtools-II: A “one for all, all for one” bioinformatics platform for biological big-data mining
10.1016/j.molp.2023.09.010 · 2023 · External reference
Yeast diversity during spontaneous fermentations and oenological characterisation of indigenous Saccharomyces cerevisiae for potential as wine starter cultures
10.3390/microorganisms10071455 · 2022 · External reference
Controlled mixed culture fermentation: A new perspective on the use of non-Saccharomyces yeasts in winemaking
10.1111/j.1567-1364.2009.00579.x · 2010 · External reference
Effect of carbon sources on the growth and ethanol production of native yeast Pichia kudriavzevii ITV-S42 isolated from sweet sorghum juice
10.1007/s00449-017-1769-z · 2017 · External reference
Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine
10.1016/j.fm.2018.10.013 · 2019 · External reference
Fungal decay of first-crop and Main-crop figs
10.1094/pdis-91-12-1657 · 2007 · External reference
Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production
10.1007/s10295-009-0526-y · 2009 · External reference
Screening of enzymatic activities within different enological non-Saccharomyces yeasts
10.1007/s13197-017-2587-7 · 2017 · External reference
Quantitative determination of the odorants of young red wines from different grape varieties
10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6 · 2000 · External reference
Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China
10.1016/j.foodres.2019.04.029 · 2019 · External reference
Influence of native Saccharomyces cerevisiae strains from D.O. “Vinos de Madrid” in the volatile profile of white wines
10.3390/fermentation5040094 · 2019 · External reference
Non-Saccharomyces yeasts nitrogen source preferences: Impact on sequential fermentation and wine volatile compounds profile
10.3389/fmicb.2017.02175 · 2017 · External reference
Contribution of non-conventional yeasts in alcoholic beverages
2017 · External reference
Quantitation and sensory studies of character-impact odorants of different white wine varieties
10.1021/jf970280a · 1997 · External reference
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
10.1016/j.foodchem.2020.128833 · 2021 · External reference
A ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformation of Escherichia coli
10.1016/0378-1119(87)90131-4 · 1987 · External reference
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of merlot wines
10.1016/j.foodchem.2021.129015 · 2021 · External reference
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
10.1038/s41598-018-33105-7 · 2018 · External reference
Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine
10.1016/j.lwt.2023.115059 · 2023 · External reference
Not your ordinary yeast: Non-Saccharomyces yeasts in wine production uncovered
10.1111/1567-1364.12111 · 2014 · External reference
Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O
10.1021/jf020297f · 2002 · External reference
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
10.1016/j.fm.2021.103867 · 2022 · External reference
Pre- and post-transformation changes in two mulberry varieties for semi-sweet wine production
2025 · External reference
Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations
10.1016/j.fm.2018.12.015 · 2019 · External reference
Identification and characterization of non-Saccharomyces species isolated from port wine spontaneous fermentations
10.3390/foods9020120 · 2020 · External reference
Increased flavour diversity of chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
10.1016/j.foodchem.2013.04.056 · 2013 · External reference
Influence of irrigation on consumer acceptability of Albariño and Godello wines
10.1016/j.lwt.2017.01.076 · 2017 · External reference
Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice
10.1016/j.lwt.2019.108992 · 2020 · External reference
Ethanol production from alkali-treated rice straw via simultaneous saccharification and fermentation using newly isolated thermotolerant Pichia kudriavzevii HOP-1
10.1007/s10295-011-1060-2 · 2012 · External reference
Past and future of non-Saccharomyces yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity
10.3389/fmicb.2016.00411 · 2016 · External reference
Effects of matrix composition on detection threshold estimates for methyl anthranilate and 2-aminoacetophenone
10.3390/foods5020035 · 2016 · External reference
Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—Influence of different culture conditions
10.1016/j.fm.2003.10.009 · 2004 · External reference
Application of ionic liquid-based ultrasound-assisted extraction of five phenolic compounds from fig (Ficus carica L.) for HPLC-UV
10.1007/s12161-014-0047-9 · 2014 · External reference
Antioxidant activity of Nyctanthes arbor-tristis leaf extract
10.1016/j.foodchem.2006.10.048 · 2007 · External reference
An optimized approach for prostate image segmentation using K-means clustering algorithm with elbow method
10.1155/2021/4553832 · 2021 · External reference
Killer behaviour in wild wine yeasts associated with merlot and malbec type musts spontaneously fermented from northwestern Patagonia (Argentina)
10.1002/1521-4028(200105)41:2<105::aid-jobm105>3.0.co;2-w · 2001 · External reference
Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae
10.1016/j.lwt.2024.116438 · 2024 · External reference
Phenotypic and genomic differences among S. Cerevisiae strains in nitrogen requirements during wine fermentations
10.1016/j.fm.2020.103685 · 2021 · External reference
Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
10.1016/j.foodchem.2009.12.004 · 2010 · External reference
Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)
10.1016/j.lwt.2010.06.003 · 2010 · External reference
Succinic acid production by wine yeasts and the influence of GABA and glutamic acid
10.1007/s10123-023-00410-9 · 2024 · External reference
The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for industrial wine production
10.3389/fmicb.2016.00670 · 2016 · External reference
Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine
10.1016/j.foodres.2022.111891 · 2022 · External reference
High potential of Pichia kluyveri and other Pichia species in wine technology
10.3390/ijms22031196 · 2021 · External reference
Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation
10.1016/j.ijfoodmicro.2015.04.022 · 2015 · External reference
Exploring contradictory phylogenetic relationships in yeasts
10.1111/j.1567-1364.2008.00362.x · 2008 · External reference
A multi-step screening approach of suitable non-Saccharomyces yeast for the fermentation of hawthorn wine
10.1016/j.lwt.2020.109432 · 2020 · External reference
Modeling and application of sensory evaluation of blueberry wine based on principal component analysis
10.1016/j.crfs.2022.11.022 · 2023 · External reference
Combined indigenous yeast strains produced local wine from over ripen cabernet sauvignon grape in Xinjiang
10.1007/s11274-020-02831-4 · 2020 · External reference
Quantitative determination of the odorants of young red wines from different grape varieties
10.1002/1097-0010(20000901)80:11<1659::aid-jsfa693>3.0.co;2-6 · ExternalCitation · doi-reference
Killer behaviour in wild wine yeasts associated with merlot and malbec type musts spontaneously fermented from northwestern Patagonia (Argentina)
10.1002/1521-4028(200105)41:2<105::aid-jobm105>3.0.co;2-w · ExternalCitation · doi-reference
Effect of carbon sources on the growth and ethanol production of native yeast Pichia kudriavzevii ITV-S42 isolated from sweet sorghum juice
10.1007/s00449-017-1769-z · ExternalCitation · doi-reference
Succinic acid production by wine yeasts and the influence of GABA and glutamic acid
10.1007/s10123-023-00410-9 · ExternalCitation · doi-reference
Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production
10.1007/s10295-009-0526-y · ExternalCitation · doi-reference
Ethanol production from alkali-treated rice straw via simultaneous saccharification and fermentation using newly isolated thermotolerant Pichia kudriavzevii HOP-1
10.1007/s10295-011-1060-2 · ExternalCitation · doi-reference
Combined indigenous yeast strains produced local wine from over ripen cabernet sauvignon grape in Xinjiang
10.1007/s11274-020-02831-4 · ExternalCitation · doi-reference
Application of ionic liquid-based ultrasound-assisted extraction of five phenolic compounds from fig (Ficus carica L.) for HPLC-UV
10.1007/s12161-014-0047-9 · ExternalCitation · doi-reference
Screening of enzymatic activities within different enological non-Saccharomyces yeasts
10.1007/s13197-017-2587-7 · ExternalCitation · doi-reference
A ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformation of Escherichia coli
10.1016/0378-1119(87)90131-4 · ExternalCitation · doi-reference
Modeling and application of sensory evaluation of blueberry wine based on principal component analysis
10.1016/j.crfs.2022.11.022 · ExternalCitation · doi-reference
Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae—Influence of different culture conditions
10.1016/j.fm.2003.10.009 · ExternalCitation · doi-reference
Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine
10.1016/j.fm.2018.10.013 · ExternalCitation · doi-reference
Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations
10.1016/j.fm.2018.12.015 · ExternalCitation · doi-reference
Phenotypic and genomic differences among S. Cerevisiae strains in nitrogen requirements during wine fermentations
10.1016/j.fm.2020.103685 · ExternalCitation · doi-reference
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine
10.1016/j.fm.2021.103867 · ExternalCitation · doi-reference
Antioxidant activity of Nyctanthes arbor-tristis leaf extract
10.1016/j.foodchem.2006.10.048 · ExternalCitation · doi-reference
Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
10.1016/j.foodchem.2009.12.004 · ExternalCitation · doi-reference
Increased flavour diversity of chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
10.1016/j.foodchem.2013.04.056 · ExternalCitation · doi-reference
Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars
10.1016/j.foodchem.2020.128833 · ExternalCitation · doi-reference
Impact of Lachancea thermotolerans on chemical composition and sensory profiles of merlot wines
10.1016/j.foodchem.2021.129015 · ExternalCitation · doi-reference
Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China
10.1016/j.foodres.2019.04.029 · ExternalCitation · doi-reference
Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine
10.1016/j.foodres.2022.111891 · ExternalCitation · doi-reference
Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation
10.1016/j.ijfoodmicro.2015.04.022 · ExternalCitation · doi-reference
Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)
10.1016/j.lwt.2010.06.003 · ExternalCitation · doi-reference
Influence of irrigation on consumer acceptability of Albariño and Godello wines
10.1016/j.lwt.2017.01.076 · ExternalCitation · doi-reference
Effects of metabolite changes during lacto-fermentation on the biological activity and consumer acceptability for dragon fruit juice
10.1016/j.lwt.2019.108992 · ExternalCitation · doi-reference
The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption
10.1016/j.lwt.2020.109072 · ExternalCitation · doi-reference
A multi-step screening approach of suitable non-Saccharomyces yeast for the fermentation of hawthorn wine
10.1016/j.lwt.2020.109432 · ExternalCitation · doi-reference
Reducing higher alcohols by integrating indigenous Saccharomyces cerevisiae, nitrogen compensation, and chaptalization methods during fermentation of kiwifruit wine
10.1016/j.lwt.2023.115059 · ExternalCitation · doi-reference
Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae
10.1016/j.lwt.2024.116438 · ExternalCitation · doi-reference
TBtools-II: A “one for all, all for one” bioinformatics platform for biological big-data mining
10.1016/j.molp.2023.09.010 · ExternalCitation · doi-reference
Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O
10.1021/jf020297f · ExternalCitation · doi-reference
Quantitation and sensory studies of character-impact odorants of different white wine varieties
10.1021/jf970280a · ExternalCitation · doi-reference
Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiation
10.1038/s41598-018-33105-7 · ExternalCitation · doi-reference
Fungal decay of first-crop and Main-crop figs
10.1094/pdis-91-12-1657 · ExternalCitation · doi-reference
Not your ordinary yeast: Non-Saccharomyces yeasts in wine production uncovered
10.1111/1567-1364.12111 · ExternalCitation · doi-reference
Exploring contradictory phylogenetic relationships in yeasts
10.1111/j.1567-1364.2008.00362.x · ExternalCitation · doi-reference
Controlled mixed culture fermentation: A new perspective on the use of non-Saccharomyces yeasts in winemaking
10.1111/j.1567-1364.2009.00579.x · ExternalCitation · doi-reference
An optimized approach for prostate image segmentation using K-means clustering algorithm with elbow method
10.1155/2021/4553832 · ExternalCitation · doi-reference
Past and future of non-Saccharomyces yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity
10.3389/fmicb.2016.00411 · ExternalCitation · doi-reference
The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for industrial wine production
10.3389/fmicb.2016.00670 · ExternalCitation · doi-reference
Non-Saccharomyces yeasts nitrogen source preferences: Impact on sequential fermentation and wine volatile compounds profile
10.3389/fmicb.2017.02175 · ExternalCitation · doi-reference
Advancing understanding of Ficus carica: A comprehensive genomic analysis reveals evolutionary patterns and metabolic pathway insights
10.3389/fpls.2023.1298417 · ExternalCitation · doi-reference
Influence of native Saccharomyces cerevisiae strains from D.O. “Vinos de Madrid” in the volatile profile of white wines
10.3390/fermentation5040094 · ExternalCitation · doi-reference
Effects of matrix composition on detection threshold estimates for methyl anthranilate and 2-aminoacetophenone
10.3390/foods5020035 · ExternalCitation · doi-reference
Identification and characterization of non-Saccharomyces species isolated from port wine spontaneous fermentations
10.3390/foods9020120 · ExternalCitation · doi-reference
High potential of Pichia kluyveri and other Pichia species in wine technology
10.3390/ijms22031196 · ExternalCitation · doi-reference
Yeast diversity during spontaneous fermentations and oenological characterisation of indigenous Saccharomyces cerevisiae for potential as wine starter cultures
10.3390/microorganisms10071455 · ExternalCitation · doi-reference
Potential grape-derived contributions to volatile Ester concentrations in wine
10.3390/molecules20057845 · ExternalCitation · doi-reference
