ArticleFrontiers in microbiology2019
Diversity and Dynamics of Yeasts During Vidal Blanc Icewine Fermentation: A Strategy of the Combination of Culture-Dependent and High-Throughput Sequencing Approaches.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 13 citations in OpenAlex.
- Comparative Profiling of Yeast Communities in Kefir Grains and Liquid Kefir Using ITS Amplicon Next-Generation Sequencing.International journal of food science · 2026Article
- Multi-omics integration unveils fungal succession and volatile metabolite dynamics in spontaneous fermentation of Beibinghong icewine: Identifying yeast strains critical for flavor development.Food chemistry: X · 2026Article
- Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Impact ofFrontiers in microbiology · 2023Article
- Impact ofFrontiers in microbiology · 2022Article
- Effects of Simultaneous Co-Fermentation of Five Indigenous Non-Foods (Basel, Switzerland) · 2021Article
- Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant-Like Behavior in Swiss Webster Mice.Probiotics and antimicrobial proteins · 2021Article
- Fungal Diversity Analysis of Grape Musts from Central Valley-Chile and Characterization of Potential New Starter Cultures.Microorganisms · 2020Article
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Authors and funding
3 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, attention has been focused on the ecology of yeasts during the spontaneous and inoculated fermentation processes of Vidal blanc icewine in northeast China, which is very important for screening autochthonous yeast strains, understanding the roles of these strains, and managing fermentation. The strategies were to conduct spontaneous and inoculated laboratory-scale fermentation processes simultaneously and to analyze the samples taken at different fermentation stages by culture-dependent and -independent methods. Three hundred and thirty-eight yeast strains were isolated and twelve genera were identified by sequencing. During the spontaneous fermentation process, non-
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