| P50 | author | Lucía M Mendoza | Q79708958 |
| P2093 | author name string | Marta E Farías | |
| | María G Merín | |
| | Vilma I Morata | |
| P2860 | cites work | Control of flavor development in wine during and after malolactic fermentation by Oenococcus oeni | Q24550581 |
| | Yeast interactions and wine flavour | Q28191300 |
| | Balance of activities of alcohol acetyltransferase and esterase in Saccharomyces cerevisiae is important for production of isoamyl acetate | Q33718503 |
| | Effect of simultaneous inoculation with yeast and bacteria on fermentation kinetics and key wine parameters of cool-climate chardonnay | Q41927339 |
| | Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma | Q43179843 |
| | Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction | Q43242308 |
| | Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae | Q43291269 |
| | Studies on acetate ester production by non-saccharomyces wine yeasts | Q43838177 |
| | Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni | Q44036776 |
| | Acetate ester formation in wine by mixed cultures in laboratory fermentations | Q44533764 |
| | Effect of antioxidant protection of must on volatile compounds and aroma shelf life of Falanghina (Vitis vinifera L.) wine | Q44768044 |
| | Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits | Q44802385 |
| | Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts. | Q46649452 |
| | Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations | Q46951535 |
| | Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. | Q50695548 |
| | Function of yeast species and strains in wine flavour | Q57003170 |
| | Acetaldehyde metabolism by wine lactic acid bacteria | Q72999094 |
| | Glycerol and other fermentation products of apiculate wine yeasts | Q73389577 |
| | Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines | Q77604874 |
| | Kinetics and metabolic behavior of a composite culture of Kloeckera apiculata and Saccharomyces cerevisiae wine related strains | Q80172916 |
| | Biochemical characterisation of the esterase activities of wine lactic acid bacteria | Q81167058 |
| P433 | issue | 11 | |
| P921 | main subject | Argentina | Q414 |
| | Oenococcus oeni | Q140473 |
| P304 | page(s) | 1777-1785 | |
| P577 | publication date | 2011-04-02 | |
| P1433 | published in | Journal of Industrial Microbiology & Biotechnology | Q1709847 |
| P1476 | title | Characterization of wines produced by mixed culture of autochthonous yeasts and Oenococcus oeni from the northwest region of Argentina | |
| P478 | volume | 38 | |