Vicente J, et al. (2024) Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans. Int J Food Microbiol 425:110858 PMID:39163814
Kiene F, et al. (2021) Construction and Analysis of a Yeast for the Simultaneous Release and Esterification of the Varietal Thiol 3-Sulfanylhexan-1-ol. J Agric Food Chem 69(40):11919-11925 PMID:34609136
Ruiz J, et al. (2019) Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine. Appl Microbiol Biotechnol 103(18):7425-7450 PMID:31377872