Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
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Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityExpression of Mitochondrial Cytochrome C Oxidase Chaperone Gene (COX20) Improves Tolerance to Weak Acid and Oxidative Stress during Yeast FermentationThe genetic basis of variation in clean lineages of Saccharomyces cerevisiae in response to stresses encountered during bioethanol fermentationsCellar-Associated Saccharomyces cerevisiae Population Structure Revealed High-Level Diversity and Perennial Persistence at Sauternes Wine Estates.Effect 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 CompositionGenetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its DetectionIdentification of Nitrogen Consumption Genetic Variants in Yeast Through QTL Mapping and Bulk Segregant RNA-Seq Analyses.Wine yeast typing by MALDI-TOF MS.High‑throughput sequencing of amplicons for monitoring yeast biodiversity in must and during alcoholic fermentation.Global phenotypic and genomic comparison of two Saccharomyces cerevisiae wine strains reveals a novel role of the sulfur assimilation pathway in adaptation at low temperature fermentations.Wine microbiome: A dynamic world of microbial interactions.Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage.Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand.Yeast Biodiversity from DOQ Priorat Uninoculated FermentationsYeast Biodiversity in Vineyard Environments Is Increased by Human InterventionImpact of Commercial Strain Use on Saccharomyces cerevisiae Population Structure and Dynamics in Pinot Noir Vineyards and Spontaneous Fermentations of a Canadian Winery.Association between Grape Yeast Communities and the Vineyard Ecosystems.The genetic architecture of low-temperature adaptation in the wine yeast Saccharomyces cerevisiaeUnraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.Construction of sterile ime1Delta-transgenic Saccharomyces cerevisiae wine yeasts unable to disseminate in nature.Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast.Correlation between Low Temperature Adaptation and Oxidative Stress in Saccharomyces cerevisiae.A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentationDominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions.Yeasts found in vineyards and wineries.Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae.Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making.The fitness advantage of commercial wine yeasts in relation to the nitrogen concentration, temperature, and ethanol content under microvinification conditionsFunctional analysis of lipid metabolism genes in wine yeasts during alcoholic fermentation at low temperature.Editorial: Non-conventional Yeast in the Wine Industry.Influence of red wine fermentation oenological additives on inoculated strain implantation.Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity.Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation.Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China.Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile.Effect of the use of commercial Saccharomyces strains in a newly established winery in Ronda (Málaga, Spain).Genetic diversity in commercial wineries: effects of the farming system and vinification management on wine yeasts.Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation.Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations.
P2860
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P2860
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
description
2002 nî lūn-bûn
@nan
2002 թուականի Օգոստոսին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի օգոստոսին 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
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
@ast
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
@en
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
@nl
type
label
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
@ast
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
@en
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
@nl
prefLabel
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
@ast
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
@en
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
@nl
P2093
P50
P356
P1476
Analysis of yeast populations during alcoholic fermentation: a six year follow-up study
@en
P2093
Albert Mas
Montserrat Poblet
Noemi Ferrer
P304
P356
10.1078/0723-2020-00097
P577
2002-08-01T00:00:00Z