Oenological attributes of the yeast Hanseniaspora vineaeand its application for white and red winemaking
BIO Web Conf., 12 (2019) 02010
Published online: 2019-02-19
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
The Southern Hemisphere yeast frontier: from nature dwellers to accomplished fermenters
Tea Knezevic, Pablo Villarreal, Francisco A Cubillos, Cristian Varela and Sarah KnightFEMS Yeast Research 25 (2025)
https://doi.org/10.1093/femsyr/foaf063
Utilization of Non-Saccharomyces to Address Contemporary Winemaking Challenges: Species Characteristics and Strain Diversity
Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis and Maria DimopoulouFermentation 11 (12) 665 (2025)
https://doi.org/10.3390/fermentation11120665
Genome analysis of Hanseniaspora vineae CC-P5 and CC-ZZ6 isolate from grapes reveals the biotech potential for winemaking
Yong Shen, Zhun Wang, Rizeng Meng, Weiyu Zhang, Haiqing Ye and Na GuoFood Bioscience 104223 (2024)
https://doi.org/10.1016/j.fbio.2024.104223
Exploring future applications of the apiculate yeast Hanseniaspora
Niël van Wyk, Jennifer Badura, Christian von Wallbrunn and Isak S. PretoriusCritical Reviews in Biotechnology 44 (1) 100 (2024)
https://doi.org/10.1080/07388551.2022.2136565
Use of high hydrostatic pressure and non-Saccharomyces yeasts for improving aging on lees of white wine
Sabrina Voce, Lara Tat, Anna Bortolini, Andrea Colautti and Piergiorgio ComuzzoFood Bioscience 60 104335 (2024)
https://doi.org/10.1016/j.fbio.2024.104335
The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine
Adelaide Gallo, Tomas Roman, Mauro Paolini, Nicola Cappello, Denis Castello, Silvia Schiavon, Raffaele Guzzon, Francisco Carrau, Rémi Schneider and Roberto LarcherEuropean Food Research and Technology 250 (12) 2907 (2024)
https://doi.org/10.1007/s00217-024-04588-8
Proteolytic activity under white wine fermentation by Hanseniaspora vineae yeast strains
Valentina Martin, Cecilia Risso, Belén Listur, et al.BIO Web of Conferences 56 02020 (2023)
https://doi.org/10.1051/bioconf/20235602020
Vitis vinifera Manseng noir, the sister of Tannat. Alternative variety for low alcohol wines produced in Uruguayan conditions
Laura Fariña, Victoria Gonzalez, Dany Mayo, et al.BIO Web of Conferences 56 01032 (2023)
https://doi.org/10.1051/bioconf/20235601032
1433 225 (2022)
https://doi.org/10.1021/bk-2022-1433.ch004
99 (2022)
https://doi.org/10.1016/B978-0-12-823497-6.00004-1
Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine
Juan Manuel Del Fresno, Carlos Escott, Iris Loira, José Enrique Herbert-Pucheta, Rémi Schneider, Francisco Carrau, Rafael Cuerda and Antonio MorataFermentation 6 (3) 66 (2020)
https://doi.org/10.3390/fermentation6030066
Non-conventional Yeasts: from Basic Research to Application
Santiago Benito, Javier Ruiz, Ignacio Belda, et al.Non-conventional Yeasts: from Basic Research to Application 75 (2019)
https://doi.org/10.1007/978-3-030-21110-3_3