Cristian Varela
Cristian Varela
The Australian Wine Research Institute
Verified email at awri.com.au
Title
Cited by
Cited by
Year
Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered
NP Jolly, C Varela, IS Pretorius
FEMS yeast research 14 (2), 215-237, 2014
4802014
Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts
M Vilanova, M Ugliano, C Varela, T Siebert, IS Pretorius, PA Henschke
Applied microbiology and biotechnology 77 (1), 145-157, 2007
2112007
Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds
AM Molina, JH Swiegers, C Varela, IS Pretorius, E Agosin
Applied Microbiology and Biotechnology 77 (3), 675-687, 2007
2062007
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine
A Contreras, C Hidalgo, PA Henschke, PJ Chambers, C Curtin, C Varela
Applied and environmental microbiology 80 (5), 1670-1678, 2014
1932014
Biomass content governs fermentation rate in nitrogen-deficient wine musts
C Varela, F Pizarro, E Agosin
Applied and environmental microbiology 70 (6), 3392-3400, 2004
1912004
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry
K Bindon, C Varela, J Kennedy, H Holt, M Herderich
Food chemistry 138 (2-3), 1696-1705, 2013
1572013
Comparison of inorganic and organic nitrogen supplementation of grape juice–Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces …
D Torrea, C Varela, M Ugliano, C Ancin-Azpilicueta, IL Francis, ...
Food Chemistry 127 (3), 1072-1083, 2011
1482011
Flavour-active wine yeasts
AG Cordente, CD Curtin, C Varela, IS Pretorius
Applied Microbiology and Biotechnology 96 (3), 601-618, 2012
1202012
Quantitative analysis of wine yeast gene expression profiles under winemaking conditions
C Varela, J Cárdenas, F Melo, E Agosin
Yeast 22 (5), 369-383, 2005
1132005
Microbiological approaches to lowering ethanol concentration in wine
DR Kutyna, C Varela, PA Henschke, PJ Chambers, GA Stanley
Trends in Food Science & Technology 21 (6), 293-302, 2010
1122010
The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
C Varela
Applied microbiology and biotechnology 100 (23), 9861-9874, 2016
1062016
The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content
A Contreras, C Hidalgo, S Schmidt, PA Henschke, C Curtin, C Varela
International Journal of Food Microbiology 205, 7-15, 2015
972015
Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains
AM Molina, V Guadalupe, C Varela, JH Swiegers, IS Pretorius, E Agosin
Food Chemistry 117 (2), 189-195, 2009
932009
Metabolic flux redistribution in Corynebacterium glutamicum in response to osmotic stress
C Varela, E Agosin, M Baez, M Klapa, G Stephanopoulos
Applied microbiology and biotechnology 60 (5), 547-555, 2003
872003
Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts
C Varela, DR Kutyna, MR Solomon, CA Black, A Borneman, PA Henschke, ...
Applied and environmental microbiology 78 (17), 6068-6077, 2012
782012
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference
K Bindon, H Holt, PO Williamson, C Varela, M Herderich, IL Francis
Food Chemistry 154, 90-101, 2014
762014
Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production
DR Kutyna, C Varela, GA Stanley, AR Borneman, PA Henschke, ...
Applied microbiology and biotechnology 93 (3), 1175-1184, 2012
712012
Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae
C Varela, D Torrea, SA Schmidt, C Ancin-Azpilicueta, PA Henschke
Food chemistry 135 (4), 2863-2871, 2012
702012
Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum
C Varela, F Sengler, M Solomon, C Curtin
Food Chemistry 209, 57-64, 2016
672016
Yeast population dynamics reveal a potential ‘collaboration’between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz …
A Contreras, C Curtin, C Varela
Applied microbiology and biotechnology 99 (4), 1885-1895, 2015
662015
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