329 related articles for article (PubMed ID: 26292165)
1. Yeast diversity on grapes in two German wine growing regions.
Brysch-Herzberg M; Seidel M
Int J Food Microbiol; 2015 Dec; 214():137-144. PubMed ID: 26292165
[TBL] [Abstract][Full Text] [Related]
2. Yeast species associated with wine grapes in China.
Li SS; Cheng C; Li Z; Chen JY; Yan B; Han BZ; Reeves M
Int J Food Microbiol; 2010 Mar; 138(1-2):85-90. PubMed ID: 20116124
[TBL] [Abstract][Full Text] [Related]
3. Yeast distribution in Grignolino grapes growing in a new vineyard in Piedmont and the technological characterization of indigenous Saccharomyces spp. strains.
Vaudano E; Quinterno G; Costantini A; Pulcini L; Pessione E; Garcia-Moruno E
Int J Food Microbiol; 2019 Jan; 289():154-161. PubMed ID: 30245288
[TBL] [Abstract][Full Text] [Related]
4. The diversity of yeasts associated with grapes and musts of the Strekov winegrowing region, Slovakia.
Nemcová K; Breierová E; Vadkertiová R; Molnárová J
Folia Microbiol (Praha); 2015 Mar; 60(2):103-9. PubMed ID: 25253264
[TBL] [Abstract][Full Text] [Related]
5. Yeast biodiversity and dynamics during sweet wine production as determined by molecular methods.
Urso R; Rantsiou K; Dolci P; Rolle L; Comi G; Cocolin L
FEMS Yeast Res; 2008 Nov; 8(7):1053-62. PubMed ID: 18341578
[TBL] [Abstract][Full Text] [Related]
6. Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts.
Cioch-Skoneczny M; Satora P; Skoneczny S; Skotniczny M
Arch Microbiol; 2021 Jan; 203(1):153-162. PubMed ID: 32780151
[TBL] [Abstract][Full Text] [Related]
7. The microbial ecology of wine grape berries.
Barata A; Malfeito-Ferreira M; Loureiro V
Int J Food Microbiol; 2012 Feb; 153(3):243-59. PubMed ID: 22189021
[TBL] [Abstract][Full Text] [Related]
8. From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.
Garofalo C; Tristezza M; Grieco F; Spano G; Capozzi V
World J Microbiol Biotechnol; 2016 Apr; 32(4):59. PubMed ID: 26925621
[TBL] [Abstract][Full Text] [Related]
9. Sour rot-damaged grapes are sources of wine spoilage yeasts.
Barata A; González S; Malfeito-Ferreira M; Querol A; Loureiro V
FEMS Yeast Res; 2008 Nov; 8(7):1008-17. PubMed ID: 18554306
[TBL] [Abstract][Full Text] [Related]
10. Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.
Liu J; Arneborg N; Toldam-Andersen TB; Petersen MA; Bredie WL
J Sci Food Agric; 2017 Aug; 97(11):3594-3602. PubMed ID: 28098345
[TBL] [Abstract][Full Text] [Related]
11. Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.
Hong YA; Park HD
Food Microbiol; 2013 May; 34(1):207-14. PubMed ID: 23498200
[TBL] [Abstract][Full Text] [Related]
12. Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.
Contreras A; Curtin C; Varela C
Appl Microbiol Biotechnol; 2015 Feb; 99(4):1885-95. PubMed ID: 25388943
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of fungal and yeast diversity in Slovakian wine-related microbial communities.
Brežná B; Zenišová K; Chovanová K; Chebeňová V; Kraková L; Kuchta T; Pangallo D
Antonie Van Leeuwenhoek; 2010 Nov; 98(4):519-29. PubMed ID: 20556654
[TBL] [Abstract][Full Text] [Related]
14. Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China.
Sun Y; Guo J; Liu F; Liu Y
Antonie Van Leeuwenhoek; 2014 Mar; 105(3):533-40. PubMed ID: 24395034
[TBL] [Abstract][Full Text] [Related]
15. Microbial terroir and food innovation: The case of yeast biodiversity in wine.
Capozzi V; Garofalo C; Chiriatti MA; Grieco F; Spano G
Microbiol Res; 2015 Dec; 181():75-83. PubMed ID: 26521127
[TBL] [Abstract][Full Text] [Related]
16. The effect of Debina grapevine indigenous yeast strains of Metschnikowia and Saccharomyces on wine flavour.
Parapouli M; Hatziloukas E; Drainas C; Perisynakis A
J Ind Microbiol Biotechnol; 2010 Jan; 37(1):85-93. PubMed ID: 19859752
[TBL] [Abstract][Full Text] [Related]
17. Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?
Grangeteau C; Gerhards D; Rousseaux S; von Wallbrunn C; Alexandre H; Guilloux-Benatier M
Food Microbiol; 2015 Sep; 50():70-7. PubMed ID: 25998817
[TBL] [Abstract][Full Text] [Related]
18. Real-time PCR assays for the quantification of native yeast DNA in grape berry and fermentation extracts.
Wang X; Glawe DA; Weller DM; Okubara PA
J Microbiol Methods; 2020 Jan; 168():105794. PubMed ID: 31783049
[TBL] [Abstract][Full Text] [Related]
19. Fermentability of grape must after inhibition with dimethyl dicarbonate (DMDC).
Delfini C; Gaia P; Schellino R; Strano M; Pagliara A; Ambrò S
J Agric Food Chem; 2002 Sep; 50(20):5605-11. PubMed ID: 12236685
[TBL] [Abstract][Full Text] [Related]
20. Grape berry yeast communities: influence of fungicide treatments.
Milanović V; Comitini F; Ciani M
Int J Food Microbiol; 2013 Feb; 161(3):240-6. PubMed ID: 23337124
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
