Cristian Varela
Cristian Varela
The Australian Wine Research Institute
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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
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, 675-687, 2007
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
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, 145-157, 2007
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
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
The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
C Varela
Applied Microbiology and Biotechnology 100, 9861-9874, 2016
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
Flavour-active wine yeasts
AG Cordente, CD Curtin, C Varela, IS Pretorius
Applied Microbiology and Biotechnology 96, 601-618, 2012
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
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
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
Yeast's balancing act between ethanol and glycerol production in low‐alcohol wines
HD Goold, H Kroukamp, TC Williams, IT Paulsen, C Varela, IS Pretorius
Microbial biotechnology 10 (2), 264-278, 2017
Yeasts found in vineyards and wineries
C Varela, AR Borneman
Yeast 34 (3), 111-128, 2017
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
Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum
C Varela, A Barker, T Tran, A Borneman, C Curtin
International journal of food microbiology 252, 1-9, 2017
Strategies for reducing alcohol concentration in wine
C Varela, PR Dry, DR Kutyna, IL Francis, PA Henschke, CD Curtin, ...
Australian Journal of Grape and Wine Research 21, 670-679, 2015
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
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
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
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