Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking.
about
Biosynthesis of levan, a bacterial extracellular polysaccharide, in the yeast Saccharomyces cerevisiaePopulation genomics of domestic and wild yeastsPast and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityReview: Diversity of Microorganisms in Global Fermented Foods and BeveragesThe Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future ChallengesDiversity and adaptive evolution of Saccharomyces wine yeast: a reviewWhole-Metagenome-Sequencing-Based Community Profiles of Vitis vinifera L. cv. Corvina Berries Withered in Two Post-harvest Conditions.The genetic basis of natural variation in oenological traits in Saccharomyces cerevisiae.Yeast Interactions in Inoculated Wine FermentationResurrecting ancestral alcohol dehydrogenases from yeastIntroducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikataeExploring the Saccharomyces cerevisiae Volatile Metabolome: Indigenous versus Commercial StrainsEuropean derived Saccharomyces cerevisiae colonisation of New Zealand vineyards aided by humansProgress in metabolic engineering of Saccharomyces cerevisiaeOsmotic stress signaling and osmoadaptation in yeasts.Global transcriptional and physiological responses of Saccharomyces cerevisiae to ammonium, L-alanine, or L-glutamine limitation.Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae.Wine fermentation microbiome: a landscape from different Portuguese wine appellations.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 CompositionA New Chemical Pathway Yielding A-Type Vitisins in Red Wines.Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its DetectionExtensive Copy Number Variation in Fermentation-Related Genes Among Saccharomyces cerevisiae Wine Strains.Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeastsIntegrating transcriptomics and metabolomics for the analysis of the aroma profiles of Saccharomyces cerevisiae strains from diverse originsWhole-genome comparison reveals novel genetic elements that characterize the genome of industrial strains of Saccharomyces cerevisiae.Expanding a dynamic flux balance model of yeast fermentation to genome-scaleBiodiversity of indigenous Saccharomyces populations from old wineries of south-eastern Sicily (Italy): preservation and economic potential.Fermenting knowledge: the history of winemaking, science and yeast research.Reconstruction of the evolutionary history of Saccharomyces cerevisiae x S. kudriavzevii hybrids based on multilocus sequence analysisEvolution of ecological dominance of yeast species in high-sugar environments.The biology of habitat dominance; can microbes behave as weeds?Genome-wide amplifications caused by chromosomal rearrangements play a major role in the adaptive evolution of natural yeast.Quantifying separation and similarity in a Saccharomyces cerevisiae metapopulation.Improving industrial yeast strains: exploiting natural and artificial diversity.Genome-wide identification of the Fermentome; genes required for successful and timely completion of wine-like fermentation by Saccharomyces cerevisiaeComparative transcriptomic analysis reveals similarities and dissimilarities in Saccharomyces cerevisiae wine strains response to nitrogen availability.Genome survey sequencing of the wine spoilage yeast Dekkera (Brettanomyces) bruxellensis.Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroirMolecular characterization of a chromosomal rearrangement involved in the adaptive evolution of yeast strains.Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.
P2860
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P2860
Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking.
description
2000 nî lūn-bûn
@nan
2000 թուականի Յունիսին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի հունիսին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Tailoring wine yeast for the n ...... the ancient art of winemaking.
@ast
Tailoring wine yeast for the n ...... the ancient art of winemaking.
@en
type
label
Tailoring wine yeast for the n ...... the ancient art of winemaking.
@ast
Tailoring wine yeast for the n ...... the ancient art of winemaking.
@en
prefLabel
Tailoring wine yeast for the n ...... the ancient art of winemaking.
@ast
Tailoring wine yeast for the n ...... the ancient art of winemaking.
@en
P1433
P1476
Tailoring wine yeast for the n ...... the ancient art of winemaking.
@en
P2093
Pretorius IS
P304
P356
10.1002/1097-0061(20000615)16:8<675::AID-YEA585>3.3.CO;2-2
P577
2000-06-01T00:00:00Z