Investigating High Hydrostatic Pressure Processing as a Tool for Studying Yeast during Red Winemaking

No abstract is available for this paper.

• Publication year

  2011

• Venue

  American Journal of Enology and Viticulture

• Publication date

  2011-12-01

• Fields of study

  Biology, Chemistry, Environmental Science

• Identifiers
  DOI 10.5344/ajev.2011.11032
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Influence of sustained deficit irrigation on colour parameters of Cabernet Sauvignon and Shiraz microscale wine fermentations

  2010cited by this paper
• The influence of yeast on the aroma of Sauvignon Blanc wine.

  2009cited by this paper
• Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

  2008cited by this paper
• Coinoculated fermentations using saccharomyces yeasts affect the volatile composition and sensory properties of Vitis vinifera L. cv. sauvignon blanc wines.

  2008cited by this paper
• Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms.

  2008cited by this paper
• Yeast strain affects 3‐isopropyl‐2‐methoxypyrazine concentration and sensory profile in Cabernet Sauvignon wine

  2008cited by this paper
• High-pressure Food Processing

  2008cited by this paper
• Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.

  2007cited by this paper
• Use of Microscale Fermentations in Grape and Wine Research

  2007cited by this paper
• Magnitude and Interaction of Viticultural and Enological Effects. I. Impact of Canopy Management and Yeast Strain on Sensory and Chemical Composition of Chardonnay Musqué

  2007cited by this paper
• Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine

  2006cited by this paper
• Quantification of selected aroma-active compounds in Pinot noir wines from different grape maturities.

  2006cited by this paper
• High Hydrostatic Pressure Pasteurization of Red Wine

  2006cited by this paper
• Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation

  2004cited by this paper
• Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must

  2004cited by this paper
• Effects of High-Pressure Treatment on the Sensory Quality of White Grape Juice

  2002cited by this paper
• Fermentability of grape must after inhibition with dimethyl dicarbonate (DMDC).

  2002cited by this paper
• Use of WL Medium to Profile Native Flora Fermentations

  2001cited by this paper
• Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine

  2000cited by this paper
• High Hydrostatic Pressure Effects on Vegetable Structure

  1998cited by this paper
• Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine

  1998cited by this paper
• Recent advances in the microbiology of high pressure processing

  1998cited by this paper
• Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of Riesling and Chardonnay wines

  1998cited by this paper
• Influence of Vinification Treatments on Aroma Constituents and Sensory Descriptors of Pinot noir Wines

  1997cited by this paper
• Contribution of Saccharomyces and Non-Saccharomyces Populations to the Production of Some Components of Albariño Wine Aroma

  1996cited by this paper
• High pressure food processing

  1995cited by this paper
• Principles and Practices of Winemaking

  1995cited by this paper
• Review : High-pressure, microbial inactivation and food preservation

  1995cited by this paper
• Microbiological stabilisation of grape musts and wines by high hydrostatic pressures

  1995cited by this paper
• Descriptive Analysis of Pinot noir Wines from Carneros, Napa, and Sonoma

  1987cited by this paper
• Modification of a Standardized System of Wine Aroma Terminology

  1987cited by this paper

• Influence of yeast inoculum (Saccharomyces cerevisiae and Torulaspora delbrueckii) on the production of rosé wines from high hydrostatic pressure-treated musts

  2025cites this paper
• Innovative Applications of High Hydrostatic Pressure in Winemaking

  2025cites this paper
• Comparative assessment of Riesling wine fault development by the electronic tongue and a sensory panel.

  2024cites this paper
• Impact of Nitrogen and Elemental Sulfur on Formation of Volatile Sulfur Compounds during Fermentation of Pinot Noir Grapes

  2023cites this paper
• The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement

  2023cites this paper
• Emerging Non-Thermal Technologies as Alternative to SO2 for the Production of Wine

  2021cites this paper
• White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality.

  2020cites this paper
• Nonthermal Preservation of Wine

  2019cites this paper
• SO2, high pressure processing and pulsed electric field treatments of red wine: Effect on sensory, Brettanomyces inactivation and other quality parameters during one year storage

  2018cites this paper
• High pressure inactivation of Brettanomyces bruxellensis in red wine.

  2017cites this paper
• Emerging preservation technologies in grapes for winemaking

  2017cites this paper
• Impact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile Aromas

  2017cites this paper
• Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

  2014cites this paper
• Phytochemical Quality, Microbial Stability, and Bioactive Profiles of Berry-Type Fruits, Grape, and Grape By-Products with High-Pressure Processing

  2014cites this paper
• Yeast effects on Pinot noir wine phenolics, color, and tannin composition.

  2013cites this paper
• Impact of yeast on the aroma and flavour of Oregon Pinot Noir wine

  2012cites this paper