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Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Applied and Environmental Microbiology, 2012-03, Vol.78 (6), p.1987-1994

2012

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Ozone Improves the Aromatic Fingerprint of White Grapes

Scientific reports, 2017-11, Vol.7 (1), p.16301-16, Article 16301

2017

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Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

Frontiers in chemistry, 2018-04, Vol.6, p.137-137

2018

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Grape VOCs Response to Postharvest Short-Term Ozone Treatments

Frontiers in plant science, 2018-12, Vol.9, p.1826-1826

2018

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Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria ( Vitis vinifera L.)

Foods, 2020-05, Vol.9 (5), p.666

2020

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Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology

Food and bioprocess technology, 2016-06, Vol.9 (6), p.1060-1069

2016

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The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine

Food chemistry, 2018-10, Vol.264, p.301-309

2018

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Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste

Food chemistry, 2017-08, Vol.229, p.734-742

2017

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Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

International journal of food microbiology, 2015-04, Vol.199, p.33-40

2015

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Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

Applied microbiology and biotechnology, 2016-06, Vol.100 (12), p.5515-5526

2016

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Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Food chemistry, 2018-08, Vol.257, p.350-360

2018

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Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

Food science & technology, 2016-11, Vol.73, p.567-575

2016

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Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)

Food chemistry, 2015-04, Vol.173, p.105-113

2015

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Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas

Analytica chimica acta, 2010-02, Vol.660 (1), p.183-189

2010

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Use of density sorting for the selection of aromatic grape berries with different volatile profile

Food chemistry, 2019-03, Vol.276, p.562-571

2019

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Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles

Food research international, 2015-05, Vol.71, p.50-57

2015

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Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae

Food research international, 2018-07, Vol.109, p.298-309

2018

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Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

Food microbiology, 2018-02, Vol.69, p.179-188

2018

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Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process

Journal of the science of food and agriculture, 2009-08, Vol.89 (11), p.1973-1980

2009

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Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening

Food chemistry, 2016-12, Vol.212, p.576-584

2016

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Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone

Innovative food science & emerging technologies, 2018-06, Vol.47, p.309-316

2018

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Influence of Wine-Grape Skin Hardness on the Kinetics of Anthocyanin Extraction

International journal of food properties, 2012-03, Vol.15 (2), p.249-261

2012

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Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)

Food research international, 2017-08, Vol.98, p.59-67

2017

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‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.)

Food chemistry, 2017-03, Vol.219, p.346-356

2017

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Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels

Food chemistry, 2014-12, Vol.165, p.77-84

2014

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Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

Ozone Improves the Aromatic Fingerprint of White Grapes

Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

Grape VOCs Response to Postharvest Short-Term Ozone Treatments

Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria ( Vitis vinifera L.)

Assessment of Postharvest Dehydration Kinetics and Skin Mechanical Properties of “Muscat of Alexandria” Grapes by Response Surface Methodology

The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine

Metabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine

Volatile profile of white wines fermented with sequential inoculation of Starmerella bacillaris and Saccharomyces cerevisiae

Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae

Berry density and size as factors related to the physicochemical characteristics of Muscat Hamburg table grapes (Vitis vinifera L.)

Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas

Use of density sorting for the selection of aromatic grape berries with different volatile profile

Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles

Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae

Oxygen availability and strain combination modulate yeast growth dynamics in mixed culture fermentations of grape must with Starmerella bacillaris and Saccharomyces cerevisiae

Modifications of mechanical characteristics and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process

Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening

Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone

Influence of Wine-Grape Skin Hardness on the Kinetics of Anthocyanin Extraction

Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.)

‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.)

Extraction kinetics of anthocyanins from skin to pulp during carbonic maceration of winegrape berries with different ripeness levels

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