Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

N.P. Jolly, O.P.H. Augustyn, Isak S. Pretorius · South African Journal of Enology and Viticulture · 2017 · 351 citations · Full text

Agriculture, Enology, Microbiology +17

Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation

Teresa Garde‐Cerdán, Carmen Ancín‐Azpilicueta · LWT · 2007 · 212 citations

Agriculture, Biochemistry, Viticulture +15

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti · International Journal of Food Microbiology · 2017 · 171 citations

Agriculture, Food Science, Microbiology +16

Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum , L. rhamnosus and L. casei strains

Annalisa Ricci, Martina Cirlini, Alessia Levante et al. · Food Research International · 2017 · 162 citations

Agriculture, Food Science, Microbiology +16

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

Jianping Wei, Yuxiang Zhang, Yuwei Wang et al. · International Journal of Food Microbiology · 2019 · 125 citations

Agriculture, Food Science, Microbiology +17