Wine aroma evolution throughout alcoholic fermentation sequentially inoculated with non- Saccharomyces/Saccharomyces yeasts

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

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 et al. · Food Microbiology · 2012 · 376 citations

Agriculture, Food Science, Microbiology +17

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

Fernando Viana, José Vicente Gil, Salvador Genovés et al. · Food Microbiology · 2008 · 273 citations

Agriculture, Food Science, Microbiology +17

Fast analysis of important wine volatile compounds

Catalina Ortega, Ricardo López, Juan Cacho et al. · Journal of Chromatography A · 2001 · 260 citations

Agriculture, Chemistry, Food Science +14

Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement

Philippe Renault, Joana Coulon, Gilles de Revel et al. · International Journal of Food Microbiology · 2015 · 238 citations

Agriculture, Biotechnology, Food Science +17