Chris Curtin

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Ángela Contreras, C. Hidalgo, Paul A. Henschke et al. · Applied and Environmental Microbiology · 2013 · 332 citations · Full text

Biosynthesis, Engineering, Food Fermentation +13

Purification, molecular cloning, and characterization of glutathione S-transferases (GSTs) from pigmented Vitis vinifera L. cell suspension cultures as putative anthocyanin transport proteins

Simon J. Conn, Chris Curtin, Annie Bézier et al. · Journal of Experimental Botany · 2008 · 224 citations · Full text

Plant Physiology, Engineering, Botany +21

Strategies for reducing alcohol concentration in wine

Cristián Varela, Peter R. Dry, Dariusz R. Kutyna et al. · Australian Journal of Grape and Wine Research · 2015 · 172 citations · Full text

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

Ángela Contreras, C. Hidalgo, Simon A. Schmidt et al. · International Journal of Food Microbiology · 2015 · 171 citations

Biomanufacturing, Engineering, Food Fermentation +11

Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum

Cristián Varela, F. Sengler, Mark Solomon et al. · Food Chemistry · 2016 · 155 citations

Food Fermentation, Flavoromics, Reduced Alcohol Wines +4