The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations

Implications of nitrogen nutrition for grapes, fermentation and wine

Sally‐Jean Bell, Paul A. Henschke · Australian Journal of Grape and Wine Research · 2005 · 903 citations

Agriculture, Enology, Plant Sciences +17

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Mirko Gobbi, Francesca Comitini, Paola Domizio et al. · Food Microbiology · 2012 · 394 citations

Agriculture, Biotechnology, Microbiology +16

Microbial Interactions within a Cheese Microbial Community

Jérôme Mounier, Christophe Monnet, Tatiana Vallaeys et al. · Applied and Environmental Microbiology · 2007 · 251 citations · Full text

Life Sciences, Biology, Microbiology +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

Co-fermentation with<i>Pichia kluyveri</i>increases varietal thiol concentrations in Sauvignon Blanc

Nicole Anfang, Michael Brajkovich, Matthew R. Goddard · Australian Journal of Grape and Wine Research · 2008 · 231 citations · Full text

Agriculture, Biochemistry, Food Science +17