about
Real-time quantitative PCR (QPCR) and reverse transcription-QPCR for detection and enumeration of total yeasts in winePast and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityOverwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines.Yeast populations residing on healthy or botrytis-infected grapes from a vineyard in Attica, Greece.Yeast community structures and dynamics in healthy and Botrytis-affected grape must fermentations.Adhesion of Candida spp. and Pichia spp. to Wooden Surfaces.Assessing genetic diversity among Brettanomyces yeasts by DNA fingerprinting and whole-genome sequencing.Rapid identification and enumeration of Saccharomyces cerevisiae cells in wine by real-time PCR.De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499.Unravelling soil fungal communities from different Mediterranean land-use backgrounds.Monitoring Seasonal Changes in Winery-Resident MicrobiotaYeast diversity isolated from grape musts during spontaneous fermentation from a Brazilian winery.Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology.Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage.Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.Alcohol dehydrogenase gene ADH3 activates glucose alcoholic fermentation in genetically engineered Dekkera bruxellensis yeast.Raman spectroscopy and chemometrics for identification and strain discrimination of the wine spoilage yeasts Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Brettanomyces bruxellensisUnravelling the diversity of grapevine microbiome.Core Microbiota and Metabolome of Vitis vinifera L. cv. Corvina Grapes and Musts.Microbial contamination of fuel ethanol fermentations.Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.The wine and beer yeast Dekkera bruxellensis.Genome sequence of the highly weak-acid-tolerant Zygosaccharomyces bailii IST302, amenable to genetic manipulations and physiological studies.Killer activity of Saccharomyces cerevisiae strains: partial characterization and strategies to improve the biocontrol efficacy in winemaking.Interaction of Lactobacillus vini with the ethanol-producing yeasts Dekkera bruxellensis and Saccharomyces cerevisiae.Oxygen- and glucose-dependent regulation of central carbon metabolism in Pichia anomala.Characterization and dynamic behavior of wild yeast during spontaneous wine fermentation in steel tanks and amphorae.Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast.Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensisBeta-1,3-glucanase from Delftia tsuruhatensis strain MV01 and its potential application in vinification.Saccharomyces cerevisiae show low levels of traversal across human endothelial barrier in vitro.Differential response of Pichia guilliermondii spoilage isolates to biological and physico-chemical factors prevailing in Patagonian wine fermentations.Comparison of two extraction techniques, solid-phase microextraction versus continuous liquid-liquid extraction/solvent-assisted flavor evaporation, for the analysis of flavor compounds in gueuze lambic beer.Quantitative aerobic physiology of the yeast Dekkera bruxellensis, a major contaminant in bioethanol production plants.South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.Genetic and phenotypic intraspecific variability of non-Saccharomyces yeasts populations from La Rioja winegrowing region (Spain).Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika.Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccharomyces cerevisiae and involved in wine microbial interactions.Cold exposure affects carbohydrates and lipid metabolism, and induces Hog1p phosphorylation in Dekkera bruxellensis strain CBS 2499.
P2860
Q24673154-69E7EEE4-2656-46E9-81C8-FE6935324C82Q26749597-2FE40A95-F435-475F-BE73-B973C991C177Q27325166-233E5B1C-2664-4BAF-AE0C-9E366BB6A8E8Q33273214-0B4F0031-0A95-4F46-9E55-2A1852F9948AQ33296434-D6CCBCF9-0994-40F4-B6EE-16B4FC680163Q33696135-CDC126D1-CDD8-47C3-82FB-723BE6014F9DQ33798748-AF5647F0-EFA6-4DEF-A1D8-E25E812F7EB3Q34143089-CFC37FE9-1579-48D1-8F58-2AC6C0A48F72Q34217540-296CED71-A468-4115-B78B-1BDAD4F2837BQ34247094-2475B4E8-DABE-4DBD-BEA9-48D712ED2DB9Q34356508-895AC458-6C2B-4FB3-B2D5-E79DA5E05C61Q34699406-14AB4C06-F0F8-47B8-845F-710B67DC2BC8Q35672916-6B32C442-65FD-452E-9A26-FF8B36D87D91Q35850705-EAEBE579-1E2E-4E92-8E02-B3CFF45EEE1AQ36260794-994DA889-81FF-47B4-9258-F697278DF948Q36674330-AA71EEF8-D033-4A83-BDEC-C179B0D76200Q37263192-41C9F878-AC36-4FDC-93C1-C854ECDEF5FBQ37488054-C520468F-09D1-4616-88A8-97D742C61E5EQ37712506-C182C1D2-DCD2-4BC0-8BC6-DEC41DD7DE29Q37902681-CB887EF6-5556-4DDA-BCC6-42642D3D085FQ37922617-9BCD11A5-74D8-401F-9905-66AA12E35155Q38155945-6F9D90E7-B031-4BE6-96E9-67548D74A9C2Q38220518-C136796E-BC80-48F9-A5E6-574476524A63Q38810958-CD549B91-A59F-4B3B-B3AD-CFFBE38FEAEFQ39141686-06F692EA-AAD8-43EE-914F-19B9730A4B42Q39937905-92F03A6E-0A16-427A-A612-8217EA7ABFE8Q40171894-B39B72ED-0FF2-4B6E-A35C-DBFBCF9F3647Q40880247-321AD676-FAB3-45E3-BFBC-26E9E48C7A81Q41148735-7A5B2083-5DCC-4F41-B795-2E53ED3A4DB5Q41864055-F518873D-A5EE-4DEC-9A6F-CB24A39F2E2EQ42148939-9A9C34A3-A41C-4B78-A8B5-EE00ED6CDEA2Q42361178-EDFA9518-D570-4CCA-B401-052E6E140CF5Q43273854-5570DDDE-3390-4F96-A592-5D849999678CQ45009302-A9E908DF-8D02-4235-9A9A-A081806866B3Q45041919-D6B3A0C3-9395-47CD-B50C-FAD892C44F3CQ46396956-91993D40-71DA-4C2E-A1F9-2080BC4C4DAEQ46433074-F53683CF-7E86-4363-A767-030C19CE4D64Q46437893-9B305ED1-7C10-4608-98DA-570491600BA8Q46744022-B8895128-EA49-4414-8F30-D4AFC75D312AQ46770503-3ECC403A-F83D-4053-BCFF-9D04C9560CB5
P2860
description
2003 nî lūn-bûn
@nan
2003 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
2003 թվականի սեպտեմբերին հրատարակված գիտական հոդված
@hy
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
name
Spoilage yeasts in the wine industry.
@ast
Spoilage yeasts in the wine industry.
@en
Spoilage yeasts in the wine industry.
@nl
type
label
Spoilage yeasts in the wine industry.
@ast
Spoilage yeasts in the wine industry.
@en
Spoilage yeasts in the wine industry.
@nl
prefLabel
Spoilage yeasts in the wine industry.
@ast
Spoilage yeasts in the wine industry.
@en
Spoilage yeasts in the wine industry.
@nl
P1476
Spoilage yeasts in the wine industry
@en
P2093
V Loureiro
P356
10.1016/S0168-1605(03)00246-0
P577
2003-09-01T00:00:00Z