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968 related items for PubMed ID: 17512625

  • 1. Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape.
    Di Maro E, Ercolini D, Coppola S.
    Int J Food Microbiol; 2007 Jun 30; 117(2):201-10. PubMed ID: 17512625
    [Abstract] [Full Text] [Related]

  • 2. 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 30; 8(7):1053-62. PubMed ID: 18341578
    [Abstract] [Full Text] [Related]

  • 3. Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration.
    Hierro N, González A, Mas A, Guillamón JM.
    FEMS Yeast Res; 2006 Jan 30; 6(1):102-11. PubMed ID: 16423075
    [Abstract] [Full Text] [Related]

  • 4. 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 31; 138(1-2):85-90. PubMed ID: 20116124
    [Abstract] [Full Text] [Related]

  • 5. Natural yeast flora of different varieties of grapes used for wine making in India.
    Chavan P, Mane S, Kulkarni G, Shaikh S, Ghormade V, Nerkar DP, Shouche Y, Deshpande MV.
    Food Microbiol; 2009 Dec 31; 26(8):801-8. PubMed ID: 19835764
    [Abstract] [Full Text] [Related]

  • 6. Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines.
    Lopandic K, Tiefenbrunner W, Gangl H, Mandl K, Berger S, Leitner G, Abd-Ellah GA, Querol A, Gardner RC, Sterflinger K, Prillinger H.
    FEMS Yeast Res; 2008 Nov 31; 8(7):1063-75. PubMed ID: 18435743
    [Abstract] [Full Text] [Related]

  • 7. Partial 26S rDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations.
    Baleiras Couto MM, Reizinho RG, Duarte FL.
    Int J Food Microbiol; 2005 Jun 25; 102(1):49-56. PubMed ID: 15925001
    [Abstract] [Full Text] [Related]

  • 8. 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 25; 98(4):519-29. PubMed ID: 20556654
    [Abstract] [Full Text] [Related]

  • 9. 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 01; 108(3):376-84. PubMed ID: 16504329
    [Abstract] [Full Text] [Related]

  • 10. Inventory and monitoring of wine microbial consortia.
    Renouf V, Claisse O, Lonvaud-Funel A.
    Appl Microbiol Biotechnol; 2007 May 01; 75(1):149-64. PubMed ID: 17235561
    [Abstract] [Full Text] [Related]

  • 11. Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia.
    Raspor P, Milek DM, Polanc J, Mozina SS, Cadez N.
    Int J Food Microbiol; 2006 May 25; 109(1-2):97-102. PubMed ID: 16626833
    [Abstract] [Full Text] [Related]

  • 12. Characterization of the yeast ecosystem in grape must and wine using real-time PCR.
    Zott K, Claisse O, Lucas P, Coulon J, Lonvaud-Funel A, Masneuf-Pomarede I.
    Food Microbiol; 2010 Aug 25; 27(5):559-67. PubMed ID: 20510771
    [Abstract] [Full Text] [Related]

  • 13. Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must.
    Tofalo R, Chaves-López C, Di Fabio F, Schirone M, Felis GE, Torriani S, Paparella A, Suzzi G.
    Int J Food Microbiol; 2009 Apr 15; 130(3):179-87. PubMed ID: 19230999
    [Abstract] [Full Text] [Related]

  • 14. Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation.
    Le Jeune C, Erny C, Demuyter C, Lollier M.
    Food Microbiol; 2006 Dec 15; 23(8):709-16. PubMed ID: 16943073
    [Abstract] [Full Text] [Related]

  • 15. Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR.
    Hierro N, Esteve-Zarzoso B, Mas A, Guillamón JM.
    FEMS Yeast Res; 2007 Dec 15; 7(8):1340-9. PubMed ID: 17727658
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 28(5):873-82. PubMed ID: 21569929
    [Abstract] [Full Text] [Related]

  • 17. Genetic diversity of wine Saccharomyces cerevisiae strains in an experimental winery from Galicia (NW Spain).
    Blanco P, Ramilo A, Cerdeira M, Orriols I.
    Antonie Van Leeuwenhoek; 2006 Aug 15; 89(3-4):351-7. PubMed ID: 16779631
    [Abstract] [Full Text] [Related]

  • 18. Taqman real-time PCR for the detection and enumeration of Saccharomyces cerevisiae in wine.
    Salinas F, Garrido D, Ganga A, Veliz G, Martínez C.
    Food Microbiol; 2009 May 15; 26(3):328-32. PubMed ID: 19269577
    [Abstract] [Full Text] [Related]

  • 19. Yeast diversity during tapping and fermentation of palm wine from Cameroon.
    Stringini M, Comitini F, Taccari M, Ciani M.
    Food Microbiol; 2009 Jun 15; 26(4):415-20. PubMed ID: 19376464
    [Abstract] [Full Text] [Related]

  • 20. 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 15; 32(4):59. PubMed ID: 26925621
    [Abstract] [Full Text] [Related]

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