Meeting the consumer challenge through genetically customized wine-yeast strains.
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Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for WinemakingCombining inhibitor tolerance and D-xylose fermentation in industrial Saccharomyces cerevisiae for efficient lignocellulose-based bioethanol productionProgress in metabolic engineering of Saccharomyces cerevisiaeLinking gene regulation and the exo-metabolome: a comparative transcriptomics approach to identify genes that impact on the production of volatile aroma compounds in yeast.Improving industrial yeast strains: exploiting natural and artificial diversity.Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation.Phenotypic and genotypic diversity of wine yeasts used for acidic musts.Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective.Flavour-active wine yeasts.Flocculation, adhesion and biofilm formation in yeasts.Biotechnology of non-Saccharomyces yeasts--the ascomycetes.Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry.Synthetic genome engineering forging new frontiers for wine yeast.Divergence in wine characteristics produced by wild and domesticated strains of Saccharomyces cerevisiae.Molecular mechanisms of Saccharomyces cerevisiae stress adaptation and programmed cell death in response to acetic acidIn vino scientia. Although science has much to offer winemakers, skill and experience will always prevail over technology.Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control.Identification of a complex genetic network underlying Saccharomyces cerevisiae colony morphology.Comparative transcriptomic approach to investigate differences in wine yeast physiology and metabolism during fermentation.Expression of the Aspergillus niger glucose oxidase gene in Saccharomyces cerevisiae and its potential applications in wine production.Adaptive evolution of Saccharomyces cerevisiae in a continuous and closed circulating fermentation (CCCF) system coupled with PDMS membrane pervaporation.Genetic improvement of Saccharomyces cerevisiae wine strains for enhancing cell viability after desiccation stress.Hybridization and emergence of virulence in opportunistic human yeast pathogens.Physiological features of Schizosaccharomyces pombe of interest in making of white winesBiological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?Genetic analysis of the metabolic pathways responsible for aroma metabolite production by Saccharomyces cerevisiaeNovel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
P2860
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P2860
Meeting the consumer challenge through genetically customized wine-yeast strains.
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2002 nî lūn-bûn
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2002 թուականի Հոկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի հոտեմբերին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Meeting the consumer challenge through genetically customized wine-yeast strains.
@ast
Meeting the consumer challenge through genetically customized wine-yeast strains.
@en
Meeting the consumer challenge through genetically customized wine-yeast strains.
@nl
type
label
Meeting the consumer challenge through genetically customized wine-yeast strains.
@ast
Meeting the consumer challenge through genetically customized wine-yeast strains.
@en
Meeting the consumer challenge through genetically customized wine-yeast strains.
@nl
prefLabel
Meeting the consumer challenge through genetically customized wine-yeast strains.
@ast
Meeting the consumer challenge through genetically customized wine-yeast strains.
@en
Meeting the consumer challenge through genetically customized wine-yeast strains.
@nl
P1476
Meeting the consumer challenge through genetically customized wine-yeast strains.
@en
P2093
Isak S Pretorius
P304
P356
10.1016/S0167-7799(02)02049-8
P577
2002-10-01T00:00:00Z