623 related articles for article (PubMed ID: 18544142)
1. The effect of pyrimethanil on the growth of wine yeasts.
Cus F; Raspor P
Lett Appl Microbiol; 2008 Jul; 47(1):54-9. PubMed ID: 18544142
[TBL] [Abstract][Full Text] [Related]
2. Toxicity effects of fungicide residues on the wine-producing process.
Calhelha RC; Andrade JV; Ferreira IC; Estevinho LM
Food Microbiol; 2006 Jun; 23(4):393-8. PubMed ID: 16943029
[TBL] [Abstract][Full Text] [Related]
3. Determination of fungicide pyrimethanil in grapes, must, fermenting must and wine.
Vaquero-Fernández L; Sanz-Asensio J; Fernández-Zurbano P; López-Alonso M; Martínez-Soria MT
J Sci Food Agric; 2013 Jun; 93(8):1960-6. PubMed ID: 23258318
[TBL] [Abstract][Full Text] [Related]
4. Influence of fungicides on grape yeast content and its evolution in the fermentation.
Oliva J; Cayuela M; Paya P; Martinez-Cacha A; Cámara MA; Barba A
Commun Agric Appl Biol Sci; 2007; 72(2):181-9. PubMed ID: 18399439
[TBL] [Abstract][Full Text] [Related]
5. Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
Moreira N; Mendes F; Guedes de Pinho P; Hogg T; Vasconcelos I
Int J Food Microbiol; 2008 Jun; 124(3):231-8. PubMed ID: 18457893
[TBL] [Abstract][Full Text] [Related]
6. Study of beta-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity.
Fia G; Giovani G; Rosi I
J Appl Microbiol; 2005; 99(3):509-17. PubMed ID: 16108792
[TBL] [Abstract][Full Text] [Related]
7. Influence of fenamidone, indoxacarb, pyraclostrobin, and deltamethrin on the population of natural yeast microflora during winemaking of two sardinian grape cultivars.
Zara S; Caboni P; Orro D; Farris GA; Pirisi F; Angioni A
J Environ Sci Health B; 2011; 46(6):491-7. PubMed ID: 21726147
[TBL] [Abstract][Full Text] [Related]
8. Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.
Moreira N; Mendes F; Hogg T; Vasconcelos I
Int J Food Microbiol; 2005 Sep; 103(3):285-94. PubMed ID: 16099313
[TBL] [Abstract][Full Text] [Related]
9. Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.
Di Maro E; Ercolini D; Coppola S
Int J Food Microbiol; 2007 Jun; 117(2):201-10. PubMed ID: 17512625
[TBL] [Abstract][Full Text] [Related]
10. Impact of mother sediment on yeast growth, biodiversity, and ethanol production during fermentation of Vinsanto wine.
Domizio P; Mannazzu I; Ciani M
Int J Food Microbiol; 2009 Jan; 129(1):83-7. PubMed ID: 19027185
[TBL] [Abstract][Full Text] [Related]
11. Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking.
Renouf V; Falcou M; Miot-Sertier C; Perello MC; De Revel G; Lonvaud-Funel A
J Appl Microbiol; 2006 Jun; 100(6):1208-19. PubMed ID: 16696668
[TBL] [Abstract][Full Text] [Related]
12. Fenhexamid residues in grapes and wine.
Cabras P; Angioni A; Garau VL; Pirisi FM; Cabitza F; Pala M; Farris GA
Food Addit Contam; 2001 Jul; 18(7):625-9. PubMed ID: 11469318
[TBL] [Abstract][Full Text] [Related]
13. Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation.
Medina K; Boido E; Dellacassa E; Carrau F
Int J Food Microbiol; 2012 Jul; 157(2):245-50. PubMed ID: 22687186
[TBL] [Abstract][Full Text] [Related]
14. Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
Comitini F; Gobbi M; Domizio P; Romani C; Lencioni L; Mannazzu I; Ciani M
Food Microbiol; 2011 Aug; 28(5):873-82. PubMed ID: 21569929
[TBL] [Abstract][Full Text] [Related]
15. Fate and distribution of pyrimethanil, metalaxyl, dichlofluanid and penconazol fungicides from treated grapes intended for winemaking.
Vaquero-Fernández L; Sanz-Asensio J; López-Alonso M; Martínez-Soria MT
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Feb; 26(2):164-71. PubMed ID: 19680886
[TBL] [Abstract][Full Text] [Related]
16. Pyrimethanil residues on table grapes Italia after field treatment.
Angioni A; Sarais G; Dedola F; Caboni P
J Environ Sci Health B; 2006; 41(6):833-41. PubMed ID: 16893773
[TBL] [Abstract][Full Text] [Related]
17. Disappearance of fenhexamid residues during wine-making process.
Oliva J; Barba A; Payá P; Cámara MA
Commun Agric Appl Biol Sci; 2006; 71(2 Pt A):65-74. PubMed ID: 17390774
[TBL] [Abstract][Full Text] [Related]
18. Residues of the fungicide famoxadone in grapes and its fate during wine production.
De Melo Abreu S; Caboni P; Pirisi FM; Cabras P; Alves A; Garau VL
Food Addit Contam; 2006 Mar; 23(3):289-94. PubMed ID: 16517530
[TBL] [Abstract][Full Text] [Related]
19. Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine.
Tosi E; Azzolini M; Guzzo F; Zapparoli G
J Appl Microbiol; 2009 Jul; 107(1):210-8. PubMed ID: 19245401
[TBL] [Abstract][Full Text] [Related]
20. Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations.
Xufre A; Albergaria H; Inácio J; Spencer-Martins I; Gírio F
Int J Food Microbiol; 2006 May; 108(3):376-84. PubMed ID: 16504329
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
