These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
127 related articles for article (PubMed ID: 7546444)
1. [Sherry wine microorganisms]. García Maiquez E Microbiologia; 1995 Mar; 11(1):51-8. PubMed ID: 7546444 [TBL] [Abstract][Full Text] [Related]
2. Yeast population dynamics during the fermentation and biological aging of sherry wines. Esteve-Zarzoso B; Peris-Torán MJ; García-Maiquez E; Uruburu F; Querol A Appl Environ Microbiol; 2001 May; 67(5):2056-61. PubMed ID: 11319081 [TBL] [Abstract][Full Text] [Related]
3. [Yeasts associated with spontaneous fermentation processes in wines from Ribeiro. Analysis of homo/heterothallism and the killer system of S. cerevisiae strains]. Cansado J; Longo E; Agrelo D; Villa TG Microbiologia; 1989 Sep; 5(2):79-88. PubMed ID: 2698179 [TBL] [Abstract][Full Text] [Related]
4. Yeast diversity during tapping and fermentation of palm wine from Cameroon. Stringini M; Comitini F; Taccari M; Ciani M Food Microbiol; 2009 Jun; 26(4):415-20. PubMed ID: 19376464 [TBL] [Abstract][Full Text] [Related]
5. Effect of lysozyme on "flor" velum yeasts in the biological aging of sherry wines. Roldán A; Lasanta C; Caro I; Palacios V Food Microbiol; 2012 May; 30(1):245-52. PubMed ID: 22265308 [TBL] [Abstract][Full Text] [Related]
6. Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Moreno-Arribas MV; Polo MC Food Microbiol; 2008 Oct; 25(7):875-81. PubMed ID: 18721676 [TBL] [Abstract][Full Text] [Related]
7. 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]
8. Authentication and identification of Saccharomyces cerevisiae 'flor' yeast races involved in sherry ageing. Esteve-Zarzoso B; Fernández-Espinar MT; Querol A Antonie Van Leeuwenhoek; 2004 Feb; 85(2):151-8. PubMed ID: 15031656 [TBL] [Abstract][Full Text] [Related]
9. Inventory and monitoring of wine microbial consortia. Renouf V; Claisse O; Lonvaud-Funel A Appl Microbiol Biotechnol; 2007 May; 75(1):149-64. PubMed ID: 17235561 [TBL] [Abstract][Full Text] [Related]
10. Biological aging of sherry wines using pure cultures of two flor yeast strains under controlled microaeration. Muñoz D; Peinado RA; Medina M; Moreno J J Agric Food Chem; 2005 Jun; 53(13):5258-64. PubMed ID: 15969505 [TBL] [Abstract][Full Text] [Related]
11. [Autochthonous yeasts isolated in Tenerife wines and their influence on ethyl acetate and higher alcohol concentrations analyzed by gas chromatography]. Salvadores MP; Díaz ME; Cardell E Microbiologia; 1993 Dec; 9(2):107-12. PubMed ID: 8172687 [TBL] [Abstract][Full Text] [Related]
12. Molecular identification of yeast species associated with 'Hamei'--a traditional starter used for rice wine production in Manipur, India. Jeyaram K; Singh WM; Capece A; Romano P Int J Food Microbiol; 2008 May; 124(2):115-25. PubMed ID: 18433905 [TBL] [Abstract][Full Text] [Related]
13. Diversity and killer behaviour of indigenous yeasts isolated from the fermentation vat surfaces in four Patagonian wineries. Sangorrín MP; Lopes CA; Giraudo MR; Caballero AC Int J Food Microbiol; 2007 Nov; 119(3):351-7. PubMed ID: 17531343 [TBL] [Abstract][Full Text] [Related]
14. Evolution of resveratrol and piceid contents during the industrial winemaking process of sherry wine. Roldán A; Palacios V; Caro I; Pérez L J Agric Food Chem; 2010 Apr; 58(7):4268-73. PubMed ID: 20232794 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Physiological and molecular characterization of flor yeasts: polymorphism of flor yeast populations. Martínez P; Codón AC; Pérez L; Benítez T Yeast; 1995 Nov; 11(14):1399-411. PubMed ID: 8585323 [TBL] [Abstract][Full Text] [Related]
17. Effects of using mixed wine yeast cultures in the production of Chardonnay wines. García V; Vásquez H; Fonseca F; Manzanares P; Viana F; Martínez C; Ganga MA Rev Argent Microbiol; 2010; 42(3):226-9. PubMed ID: 21180394 [TBL] [Abstract][Full Text] [Related]
18. Fermentative stress adaptation of hybrids within the Saccharomyces sensu stricto complex. Belloch C; Orlic S; Barrio E; Querol A Int J Food Microbiol; 2008 Feb; 122(1-2):188-95. PubMed ID: 18222562 [TBL] [Abstract][Full Text] [Related]
19. The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour. Louw C; La Grange D; Pretorius IS; van Rensburg P J Biotechnol; 2006 Oct; 125(4):447-61. PubMed ID: 16644051 [TBL] [Abstract][Full Text] [Related]
20. Reduction of volatile acidity of wines by selected yeast strains. Vilela-Moura A; Schuller D; Mendes-Faia A; Côrte-Real M Appl Microbiol Biotechnol; 2008 Oct; 80(5):881-90. PubMed ID: 18677471 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]