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King, E.S., Kievt, R.L., Curtin, C., Swiegers, J.H., Pretorius, I.S., Bastian, S.E.P. and Francis, I.L. (2010) The Effect of Multiple Yeasts Co-Inoculation on Sauvignon Blanc Wine Aroma Composition, Sensory Properties and Consumer Preference. Food chemistry, 122, 618-626.
http://dx.doi.org/10.1016/j.foodchem.2010.03.021

has been cited by the following article:

• TITLE: Impact of a Non-Saccharomyces Yeast Isolated in the Equatorial Region in the Acceptance of Wine Aroma

  AUTHORS: Mariana Oliveira Assis, Adriana Pereira Coelho Santos, Carlos Augusto Rosa, Maria Eugênia de Oliveira Mamede

  KEYWORDS: Aroma; Fermentation; Non-Saccharomyces; Saccharomyces cerevisiae Variety Bayanus; Sensory Analysis; Vitis vinifera L.

  JOURNAL NAME: Food and Nutrition Sciences, Vol.5 No.9, April 1, 2014

  ABSTRACT: The aim of this work was to isolate and identify the yeasts prevalent in fresh grapes cultivated in the “São Francisco Valley” region (Brazil), as well as evaluating the cell growth of these indigenous yeasts during the fermentation of grape musts and their contribution to the improvement of wine aroma. The Chenin Blanc grape must fermented by H. opuntiae presented higher acceptance means at the three points analyzed (6.74, 6.78 and 7.30) and in the fermentation carried out by the yeasts H. opuntiae and S. cerevisiae, the highest mean acceptance (7.22) was observed after 120 hours, with no statistical difference from the sample fermented by H. opuntiae alone. Since these samples that showed higher acceptance means also receiving higher scores for purchasing intention, corresponding to the concepts of “definitely would buy” and “probably would buy”. The present study suggests that the fermentations of grape musts carried out by the yeast H. opuntiae and mixed cultures of H. opuntiae and Saccharomyces cerevisiae, positively influenced the sensory qualities of the wines and showed greater potential to increase the aroma of the musts and to develop specific wine styles.