Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction

scientific article published on 31 January 2017

Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction is …
instance of (P31):
scholarly articleQ13442814

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P6179Dimensions Publication ID1083407598
P356DOI10.1007/S13197-017-2499-6
P932PMC publication ID5306048
P698PubMed publication ID28242953

P50authorM Lourdes MoralesQ74095196
P2093author name stringJ Fierro-Risco
P Paneque
R M Callejón
P2860cites workThe Saccharomyces cerevisiae EHT1 and EEB1 genes encode novel enzymes with medium-chain fatty acid ethyl ester synthesis and hydrolysis capacity.Q27931159
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.Q33899400
The biology of habitat dominance; can microbes behave as weeds?Q34556201
Flavour-active wine yeastsQ36303840
Recent developments and applications of stir bar sorptive extractionQ37412550
Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.Q38155945
Clonal differences and impact of defoliation on Sauvignon blanc (Vitis vinifera L.) wines: a chemical and sensory investigationQ41265070
Parameters affecting ethyl ester production by Saccharomyces cerevisiae during fermentation.Q41910820
Molecular monitoring of wine fermentations conducted by active dry yeast strains.Q42132953
Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strainsQ43183627
Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation: indications for feruloyl esterase activity in Saccharomyces cerevisiaeQ44753383
Defining the typical aroma of sherry vinegar: sensory and chemical approachQ46465240
Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancementQ46725108
The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.Q46744720
Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respirationQ46893979
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.Q50444419
Dynamic Changes in Volatile Compounds during Fermentation of Cabernet Sauvignon Grapes with and without SkinsQ58484237
Monitoring Alcoholic Fermentation: An Untargeted ApproachQ59155840
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillatesQ59182650
Potential grape-derived contributions to volatile ester concentrations in wine.Q64907070
Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) regionQ74482015
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wineQ85583737
Impact of yeast starter formulations on the production of volatile compounds during wine fermentationQ87516542
Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiaeQ88206420
P433issue2
P304page(s)538-557
P577publication date2017-01-31
P1433published inJournal of Food Science and TechnologyQ15750183
P1476titleMonitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction
P478volume54

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cites work (P2860)
Q90245823Aureobasidium pullulans volatilome identified by a novel, quantitative approach employing SPME-GC-MS, suppressed Botrytis cinerea and Alternaria alternata in vitro
Q92556912Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine
Q64237848Patè Olive Cake: Possible Exploitation of a By-Product for Food Applications

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