sake Ginjo
Selected indexed studies
- Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake. (PLoS One, 2018) [PMID:29298316]
- Combinatory breeding of sake yeast strains with mutations that enhance Ginjo aroma production. (Biosci Biotechnol Biochem, 2025) [PMID:40097305]
- Different Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo Sake. (PLoS One, 2016) [PMID:26939054]
_Worker-drafted node — pending editorial review._
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- Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake. (2018) pubmed
- Combinatory breeding of sake yeast strains with mutations that enhance Ginjo aroma production. (2025) pubmed
- Different Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo Sake. (2016) pubmed
- Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics. (2021) pubmed
- Antimicrobial properties and mechanism of volatile isoamyl acetate, a main flavour component of Japanese sake (Ginjo-shu). (2015) pubmed
- The Use of Non-Conventional Yeast in Sake Production. (2025) pubmed
- THI3 contributes to isoamyl alcohol biosynthesis through thiamine diphosphate homeostasis. (2024) pubmed
- Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake. (2014) pubmed
- Blocking Mitophagy Does Not Significantly Improve Fuel Ethanol Production in Bioethanol Yeast Saccharomyces cerevisiae. (2022) pubmed
- Enhancement of ethanol fermentation in Saccharomyces cerevisiae sake yeast by disrupting mitophagy function. (2014) pubmed