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FEMS Yeast Research|February 9, 2023
Biology and physiology of Hanseniaspora vineae: metabolic diversity and increase flavour complexity for food fermentationFrancisco Carrau, Eduardo Dellacassa, Eduardo Boido, et al.Journal of Agricultural and Food Chemistry|May 20, 2016
De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of WinesValentina Martin, Facundo Giorello, Laura Fariña, et al.Frontiers in Nutrition|September 25, 2023
Tannat grape pomace as an ingredient for potential functional biscuits: bioactive compound identification, in vitro bioactivity, food safety, and sensory evaluationVictoria Olt, Jessica Báez, Romina Curbelo, et al.Applied and Environmental Microbiology|October 28, 2018
Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine QualityFacundo Giorello, Maria Jose Valera, Valentina Martin, et al.The Plant Cell|December 10, 2013
The high polyphenol content of grapevine cultivar tannat berries is conferred primarily by genes that are not shared with the reference genomeCecilia Da Silva, Gianpiero Zamperin, Alberto Ferrarini, et al.Pageof 4