Initial Saccharomyces cerevisiae concentration in single or composite cultures dictates bioprocess kinetics

Function of yeast species and strains in wine flavour

P. Romano · International Journal of Food Microbiology · 2003 · 610 citations

Food Chemistry, Biosynthesis, Engineering +8

Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine

Alison Soden, I. Leigh Francis, Helena Oakey et al. · Australian Journal of Grape and Wine Research · 2000 · 225 citations · Full text

Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines

G.M. Heard, Graham H. Fleet · Applied and Environmental Microbiology · 1985 · 218 citations · Full text

Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines

Christoph Egli, William Edinger, Craig Mitrakul et al. · Journal of Applied Microbiology · 1998 · 214 citations

Genetics, Native Saccharomyces Yeasts, Yeast +16

The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice

G.M. Heard, G.H. Fleet · Journal of Applied Bacteriology · 1988 · 176 citations

Food Preservation, Maximum Ethanol Concentrations, Food Chemistry +17