Concepedia

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Mohand Sadoudi, Raphaëlle Tourdot‐Maréchal, Sandrine Rousseaux, Damien Steyer, Joan-Josep Gallardo-Chacón, Jordi Ballester, Stefania Vichi, Rémi Guérin-Schneider, Josep Caixach, Hervé Alexandre

Food Microbiology · 2012 · 376 citations · 60 references

References

60

Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers

Braulio Esteve‐Zarzoso, Carmela Belloch, F. Uruburu et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 1999 · 966 citations

Life Sciences, Microbiology, Molecular Biology +14

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Francesca Comitini, Mirko Gobbi, Paola Domizio et al. · Food Microbiology · 2010 · 629 citations

Agriculture, Biotechnology, Microbiology +14

Function of yeast species and strains in wine flavour

P. Romano · International Journal of Food Microbiology · 2003 · 615 citations · Full text

Agriculture, Food Science, Microbiology +14

Parameters Affecting Ethyl Ester Production by<i>Saccharomyces cerevisiae</i>during Fermentation

Sofie Saerens, Freddy R. Delvaux, Kevin J. Verstrepen et al. · Applied and Environmental Microbiology · 2007 · 484 citations

Agriculture, Biochemistry, Biotechnology +17

Statistical treatment for rejection of deviant values: critical values of Dixon's "Q" parameter and related subrange ratios at the 95% confidence level

D. B. Rorabacher · Analytical Chemistry · 1991 · 447 citations

Natural Sciences, Biostatistics, Analytical Chemistry +5