Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
about
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentationsYeast communities associated with artisanal mezcal fermentations from Agave salmianaEffects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa.Characterization of epiphytic bacterial communities from grapes, leaves, bark and soil of grapevine plants grown, and their relations.The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage.Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must.Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality.Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar.Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model.Stepwise Functional Evolution in a Fungal Sugar Transporter Family.The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations.The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process.An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions.A multiplex set of species-specific primers for rapid identification of members of the genus Saccharomyces.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.The spoilage yeast Zygosaccharomyces bailii: Foe or friend?Influence of oxygen on alcoholic fermentation by a wine strain of Torulaspora delbrueckii: kinetics and carbon mass balance.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.Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Saccharomyces wine yeasts with poor performance in active dry yeast production.Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic BeveragesReconciling Competing Models: A Case Study of Wine Fermentation KineticsEvaluationof the fermentative potential ofCandida zemplininayeasts for craft beer fermentation
P2860
Q24620376-896BD97A-EC47-4A62-9CE7-D64437FDE10DQ28241033-103A1179-BDE4-4168-958A-672155AAAB86Q33912801-CD9D2B55-DB94-447E-AF63-EE36299DC16AQ34983684-E515DA15-4872-471C-A18C-3A8D1D8BB0AEQ35662797-99D776E3-931C-4809-96AB-CC18DE806D63Q35850705-93ED7E93-3933-4AEA-9DF7-A2F6DA696F66Q35896787-8877B69B-E455-4603-A1B3-C664B86DA56CQ35939341-7749E2CF-B34B-4B7D-B3CB-61DDD2F33F41Q37729529-06B2F235-97C8-4C42-A563-9E888C16EB72Q38741533-60D23AE0-B6DC-41BB-A828-0349886654A0Q38802214-66A36B0E-5C0D-4CBA-B186-A3ABA3409C9EQ38934181-533A7E51-E00D-4AEB-A6E0-621CF38E0FAFQ40422968-96134495-46D0-49E8-AAEF-4357D6EFE74BQ43822574-E212F3DF-D8B1-4CED-8B76-9066733D2FFFQ44004660-4DAA3454-416F-4B63-B484-4A6E7BBE1147Q44300270-9CAC2074-98D5-467F-A9AA-745B60C742B0Q45968783-FD59CFF7-FA1D-4838-A4F3-D0ECA5A172A3Q46306646-5650D476-B6ED-4DEC-BE0D-1E9F20BA6922Q46309927-628756AC-8012-4196-8B0F-2343568004B7Q46359240-1A41392D-2D35-476B-87A3-352A2BEE3CD4Q46849263-3BD8902F-0693-4D6B-A88E-6A27322B8D52Q46950437-29BE1C82-F288-49FC-9FB3-FB45653376B3Q47175614-255387B6-4AA4-45CE-9987-3BAD2959A4FCQ53699116-2F2E34E2-902A-4285-A7C7-DE8AB133C4E6Q57491485-12F1787E-FF25-442E-B1E6-496ED21B244AQ58062761-AF1E5341-B85F-44A0-AC8A-115C47FBF403Q59159238-F9C5C49A-9D64-454E-B132-16B3D18E7FD8
P2860
Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh-hant
name
Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
@en
Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
@nl
type
label
Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
@en
Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
@nl
prefLabel
Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
@en
Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
@nl
P2093
P1476
Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking
@en
P2093
Cecile Miot-Sertier
Katharina Zott
Olivier Claisse
P304
P356
10.1016/J.IJFOODMICRO.2008.04.001
P577
2008-04-07T00:00:00Z