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Non-conventional Yeast Species for Lowering Ethanol Content of WinesOverwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines.Yeast communities associated with artisanal mezcal fermentations from Agave salmianaNext-generation sequencing reveals significant bacterial diversity of botrytized wineBacterial-fungal interactions: hyphens between agricultural, clinical, environmental, and food microbiologistsComplexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and SpaceWine fermentation microbiome: a landscape from different Portuguese wine appellations.Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its DetectionThe Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon SequencingSpecies-level deconvolution of metagenome assemblies with Hi-C-based contact probability mapsComparative analysis of the Oenococcus oeni pan genome reveals genetic diversity in industrially-relevant pathwaysMicrobial biogeography of wine grapes is conditioned by cultivar, vintage, and climateThe diversity of yeasts associated with grapes and musts of the Strekov winegrowing region, Slovakia.Wine microbiome: A dynamic world of microbial interactions.Sequence-based Analysis of the Vitis vinifera L. cv Cabernet Sauvignon Grape Must Mycobiome in Three South African Vineyards Employing Distinct Agronomic SystemsEfficacy of oral Bifidobacterium bifidum ATCC 29521 on microflora and antioxidant in mice.Consensus pan-genome assembly of the specialised wine bacterium Oenococcus oeniUnravelling the diversity of grapevine microbiome.Detection and identification of microorganisms in wine: a review of molecular techniques.Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine.The wine and beer yeast Dekkera bruxellensis.Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality.Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production.Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions.Insights into the bacterial community and its temporal succession during the fermentation of wine grapes.Wine genomics.Genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria.The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations.An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions.The yeast Wickerhamomyces anomalus AS1 secretes a multifunctional exo-β-1,3-glucanase with implications for winemaking.South Brazilian wines: culturable yeasts associated to bottled wines produced in Rio Grande do Sul and Santa Catarina.Update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA 4: suitability of taxonomic units notified to EFSA until March 2016Scientific Opinion on the update of the list of QPS‐recommended biological agents intentionally added to food or feed as notified to EFSA†4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches.Oenococcus oeni in Chilean Red Wines: Technological and Genomic Characterization.Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition.Ecology of indigenous lactic acid bacteria along different winemaking processes of Tempranillo red wine from La Rioja (Spain).Growth and consumption of L-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains.High-throughput sequencing of microbial community diversity in soil, grapes, leaves, grape juice and wine of grapevine from China.Indigenous Lactic Acid Bacteria Communities Associated with Spontaneous Malolactic Fermentations in Patagonian Wines: Basic and Applied Aspects
P2860
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P2860
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年学术文章
@wuu
2007年学术文章
@zh
2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
2007年學術文章
@zh-hant
name
Inventory and monitoring of wine microbial consortia.
@en
Inventory and monitoring of wine microbial consortia.
@nl
type
label
Inventory and monitoring of wine microbial consortia.
@en
Inventory and monitoring of wine microbial consortia.
@nl
prefLabel
Inventory and monitoring of wine microbial consortia.
@en
Inventory and monitoring of wine microbial consortia.
@nl
P2093
P1476
Inventory and monitoring of wine microbial consortia.
@en
P2093
Aline Lonvaud-Funel
Olivier Claisse
Vincent Renouf
P2860
P2888
P304
P356
10.1007/S00253-006-0798-3
P407
P577
2007-01-19T00:00:00Z