Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry.
about
Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckiiCandida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentationsPast and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityThe Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future ChallengesGenetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its DetectionAssessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.Indigenous Georgian Wine-Associated Yeasts and Grape Cultivars to Edit the Wine Quality in a Precision Oenology Perspective.Flavour-active wine yeasts.Microbial Resources and Enological Significance: Opportunities and BenefitsUnraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial StrainsNot your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates.Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine.An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions.Genetic and phenotypic intraspecific variability of non-Saccharomyces yeasts populations from La Rioja winegrowing region (Spain).Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.Influence of oxygen on alcoholic fermentation by a wine strain of Torulaspora delbrueckii: kinetics and carbon mass balance.Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine.Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.Sequential culture with Torulaspora delbrueckii and Saccharomyces cerevisiae and management of fermentation temperature to improve cherry wine quality.Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile.Effects of Pure and Mixed Autochthonous and on Fermentation and Volatile Compounds of Narince Wines
P2860
Q21559477-07334D72-2D05-47FB-9751-62D6DD2ECCCBQ24620376-98D88983-2E45-478A-AE9E-1AC948147CD8Q26749597-800ECE26-F510-4C4B-ACF8-22B2CBB20078Q26770389-55BD7DF0-CDA3-4807-B559-10319444941CQ33634273-1C1875D1-854E-4358-991D-78C17146F220Q35628304-79BD9671-08E1-4EEF-BB16-D3786144B1BBQ35980233-98F98C4B-AC68-4A61-91E5-15EDB8FDC049Q36303840-2E3CE4E8-FF1C-4D39-8E9A-3CB0BAEB0B0DQ36412959-6A54679C-B955-4162-B44A-0C48DF931E0DQ36480159-B12341A2-9B72-415C-861E-C3C488114B99Q36687887-1DA151C0-D5BC-4D61-8F33-60242FA1CB19Q38155945-5CDE1B2D-7EBA-459C-BB50-E61E94DF57C0Q39370680-DFC8C504-C24C-451A-B17A-E62B7A1A4A95Q42180024-B7880AFD-54E2-470C-8A61-70E102ED69BAQ44300270-5247A4C2-CD2B-4C92-8D96-7125500E2A92Q46433074-FF4D1D2C-77E4-4B6B-B67F-B0C95CB76113Q46680127-3F5E2BF3-089F-46F7-AD81-257DDF3F9A85Q46849263-C50B9FEF-356D-41C6-A8E9-6C91F0F2DC39Q47970788-90E59F83-F978-4D13-A365-F6A8726B9DA7Q49887755-87EA18A5-BB45-4C24-8FFB-7F5B43DDCA91Q50444419-32270198-1AC2-4236-A759-A02FEF7F3203Q50974595-B9456E54-5A96-4DA4-89FB-EB7604932693Q53150559-30ECD47C-3AA2-4019-87B3-D24CE5465044Q53217375-CD9A372E-E70F-422A-8234-473683FB8184Q54984426-D5C4F8EF-6625-4BB5-8F85-17CFCF4C2F94Q58762524-7A6EA99D-AFBA-4F16-AE51-25D323BE8479
P2860
Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年学术文章
@wuu
2009年学术文章
@zh
2009年学术文章
@zh-cn
2009年学术文章
@zh-hans
2009年学术文章
@zh-my
2009年学术文章
@zh-sg
2009年學術文章
@yue
2009年學術文章
@zh-hant
name
Genetic characterization and p ...... ications in the wine industry.
@en
Genetic characterization and p ...... ications in the wine industry.
@nl
type
label
Genetic characterization and p ...... ications in the wine industry.
@en
Genetic characterization and p ...... ications in the wine industry.
@nl
prefLabel
Genetic characterization and p ...... ications in the wine industry.
@en
Genetic characterization and p ...... ications in the wine industry.
@nl
P2093
P1476
Genetic characterization and p ...... ications in the wine industry.
@en
P2093
Aline Lonvaud-Funel
Cecile Miot-Sertier
Laure Lagarrigue
Marina Bely
Philippe Marullo
Philippe Renault
Purificacion Hernández-Orte
P304
P356
10.1016/J.IJFOODMICRO.2009.06.008
P577
2009-06-28T00:00:00Z