| 1 |
The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
Morales P, Rojas V, Quiros M, Gonzalez R
Applied Microbiology and Biotechnology, 99(9), 3993, 2015 |
| 2 |
Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells
Vilela A, Schuller D, Mendes-Faia A, Corte-Real M
Applied Microbiology and Biotechnology, 97(11), 4991, 2013 |
| 3 |
The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines
Vilela-Moura A, Schuller D, Mendes-Faia A, Silva RD, Chaves SR, Sousa MJ, Corte-Real M
Applied Microbiology and Biotechnology, 89(2), 271, 2011 |
| 4 |
Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains
Vilela-Moura A, Schuller D, Mendes-Faia A, Corte-Real M
Applied Microbiology and Biotechnology, 87(4), 1317, 2010 |
| 5 |
Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains
Barbosa C, Falco V, Mendes-Faia A, Mendes-Ferreira A
Journal of Bioscience and Bioengineering, 108(2), 99, 2009 |
| 6 |
Reduction of volatile acidity of wines by selected yeast strains
Vilela-Moura A, Schuller D, Mendes-Faia A, Corte-Real M
Applied Microbiology and Biotechnology, 80(5), 881, 2008 |
| 7 |
Concentration effect of Riesling Icewine juice on yeast performance and wine acidity
Pigeau GM, Bozza E, Kaiser K, Inglis DL
Journal of Applied Microbiology, 103(5), 1691, 2007 |
| 8 |
Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation
Bely M, Rinaldi A, Dubourdieu D
Journal of Bioscience and Bioengineering, 96(6), 507, 2003 |
