Volatile compounds produced by yeast during fermentation greatly influence the
organoleptic qualities of wine. We developed a model to predict the combined effects of …

The contribution of yeast fermentation metabolites to the aromatic profile of wine is well
documented; however, the biotechnological application of this knowledge, apart from strain …

During alcoholic fermentation, many parameters, including the nitrogen composition of the
must, can affect aroma production. The aim of this study was to examine the impact of …

The yeast Saccharomyces cerevisiae synthesises a variety of volatile aroma compounds
during wine fermentation. In this study, the influence of fermentation temperature on (1) the …

Aim Among the most important factors influencing wine quality are yeast strains and
fermentation temperature. Fermentation at low temperature is presently used in winemaking …

As must fermentation is often conducted with selected yeasts, it is important to determine the
influence of the inoculated yeast strain on the wine organoleptic properties. We analysed the …

The specific impact of the yeast strain on the wine flavour and aroma has not been well
characterised yet because this effect is usually combined with other variables during the …

Saccharomyces cerevisiae is currently the most important yeast involved in food
fermentations, particularly in oenology. However, several other yeast species occur naturally …

Volatile esters are a major by-product in the yeast fermentation of grape juice and can
significantly impact wine flavor. Seven strains of Saccharomyces cerevisiae were monitored …

The concentrations and relative ratios of various aroma compounds produced by fermenting
yeast cells are essential for the sensory quality of many fermented foods, including beer …