Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.
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The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future ChallengesYeast Interactions in Inoculated Wine FermentationAroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces YeastsEffect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine CompositionIn situ analysis of metabolic characteristics reveals the key yeast in the spontaneous and solid-state fermentation process of Chinese light-style liquorStarter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation.Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroirGeographic delineations of yeast communities and populations associated with vines and wines in New Zealand.Association between Grape Yeast Communities and the Vineyard Ecosystems.Adjustment of trehalose metabolism in wine Saccharomyces cerevisiae strains to modify ethanol yields.A systems-level approach for metabolic engineering of yeast cell factories.Extracellular Microbial Metabolomics: The State of the Art.Multistarter from organic viticulture for red wine Montepulciano d'Abruzzo productionDevelopment and use of a quantum dot probe to track multiple yeast strains in mixed culture.Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition.Functional characterization of individual- and mixed-Burgundian Saccharomyces cerevisiae isolates for fermentation of Pinot noir.Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.Autochthonous fermentation starters for the industrial production of Negroamaro winesSaccharomyces cerevisiae mixed culture of blackberry (Rubus ulmifolius L.) juice: synergism in the aroma compounds productionEmploying oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations
P2860
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P2860
Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.
description
2006 nî lūn-bûn
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2006年の論文
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2006年学术文章
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2006年学术文章
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name
Metabolic profiling as a tool ...... ions during wine fermentation.
@en
Metabolic profiling as a tool ...... ions during wine fermentation.
@nl
type
label
Metabolic profiling as a tool ...... ions during wine fermentation.
@en
Metabolic profiling as a tool ...... ions during wine fermentation.
@nl
prefLabel
Metabolic profiling as a tool ...... ions during wine fermentation.
@en
Metabolic profiling as a tool ...... ions during wine fermentation.
@nl
P2093
P1433
P1476
Metabolic profiling as a tool ...... ions during wine fermentation.
@en
P2093
Daniel Cozzolino
Eveline J Bartowsky
Graham H Fleet
Paul A Henschke
P304
P356
10.1111/J.1567-1364.2005.00010.X
P577
2006-01-01T00:00:00Z