Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines.
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Biometric Study of Acetoin Production in Hanseniaspora guilliermondii and Kloeckera apiculataPast and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityDiversity and adaptive evolution of Saccharomyces wine yeast: a reviewIntroducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikataeWine fermentation microbiome: a landscape from different Portuguese wine appellations.Cellar-Associated Saccharomyces cerevisiae Population Structure Revealed High-Level Diversity and Perennial Persistence at Sauternes Wine Estates.Yeast community structures and dynamics in healthy and Botrytis-affected grape must fermentations.Identification of pOENI-1 and related plasmids in Oenococcus oeni strains performing the malolactic fermentation in wine.Genetic diversity and geographical distribution of wild Saccharomyces cerevisiae strains from the wine-producing area of Charentes, France.Trophic relationships between Saccharomyces cerevisiae and Lactobacillus plantarum and their metabolism of glucose and citrate.Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions.Association between Grape Yeast Communities and the Vineyard Ecosystems.Growth and Metabolism of Lactic Acid Bacteria during and after Malolactic Fermentation of Wines at Different pHDevelopment of a new method for detection and identification of Oenococcus oeni bacteriophages based on endolysin gene sequence and randomly amplified polymorphic DNA.A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentationPersistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar.Yeast population dynamics during the fermentation and biological aging of sherry wines.Yeast diversity and persistence in botrytis-affected wine fermentationsBiochemical basis for glucose-induced inhibition of malolactic fermentation in Leuconostoc oenos.Occurrence and Growth of Killer Yeasts during Wine Fermentation.Occurrence and properties of bacteriophages of Leuconostoc oenos in Australian wines.Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic FermentationPhylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines.Multistarter from organic viticulture for red wine Montepulciano d'Abruzzo productionDynamics of Microbial Populations during Fermentation of Wines from the Utiel-Requena Region of SpainComparison of Leuconostoc oenos Strains by Pulsed-Field Gel Electrophoresis.Medium for Screening Leuconostoc oenos Strains Defective in Malolactic Fermentation.Dynamics of Yeast Populations during Cider Fermentation in the Asturian Region of Spain.Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation.Change in profiles of volatile compounds from two types of (buckwheat) during fermentation
P2860
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P2860
Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines.
description
1984 nî lūn-bûn
@nan
1984年の論文
@ja
1984年学术文章
@wuu
1984年学术文章
@zh-cn
1984年学术文章
@zh-hans
1984年学术文章
@zh-my
1984年学术文章
@zh-sg
1984年學術文章
@yue
1984年學術文章
@zh
1984年學術文章
@zh-hant
name
Evolution of yeasts and lactic ...... and storage of bordeaux wines.
@en
type
label
Evolution of yeasts and lactic ...... and storage of bordeaux wines.
@en
prefLabel
Evolution of yeasts and lactic ...... and storage of bordeaux wines.
@en
P2093
P1476
Evolution of yeasts and lactic ...... and storage of bordeaux wines
@en
P2093
Lafon-Lafourcade S
Ribéreau-Gayon P
P2860
P304
P407
P577
1984-11-01T00:00:00Z