| 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 | 823 | 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 | 335 | 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 | 326 | 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 | 281 | 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 | 251 | 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 | 229 | 2013 |
| The impact of non-Saccharomyces yeasts in the production of alcoholic beverages C Varela Applied Microbiology and Biotechnology 100, 9861-9874, 2016 | 223 | 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 | 206 | 2011 |
| Flavour-active wine yeasts AG Cordente, CD Curtin, C Varela, IS Pretorius Applied Microbiology and Biotechnology 96, 601-618, 2012 | 193 | 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 | 177 | 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 | 144 | 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 | 143 | 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 | 141 | 2017 |
| Yeasts found in vineyards and wineries C Varela, AR Borneman Yeast 34 (3), 111-128, 2017 | 135 | 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 | 123 | 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 | 120 | 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 | 119 | 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 | 119 | 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 | 119 | 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 | 112 | 2012 |
Isak PretoriusMacquarie UniversityVerified email at mq.edu.au
