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589 related items for PubMed ID: 18495281

  • 1. Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking.
    Zott K, Miot-Sertier C, Claisse O, Lonvaud-Funel A, Masneuf-Pomarede I.
    Int J Food Microbiol; 2008 Jul 15; 125(2):197-203. PubMed ID: 18495281
    [Abstract] [Full Text] [Related]

  • 2. 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 15; 100(6):1208-19. PubMed ID: 16696668
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Effect of oenological practices on microbial populations using culture-independent techniques.
    Andorrà I, Landi S, Mas A, Guillamón JM, Esteve-Zarzoso B.
    Food Microbiol; 2008 Oct 01; 25(7):849-56. PubMed ID: 18721672
    [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 01; 8(7):1053-62. PubMed ID: 18341578
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions.
    Domizio P, Lencioni L, Ciani M, Di Blasi S, Pontremolesi C, Sabatelli MP.
    Int J Food Microbiol; 2007 Apr 20; 115(3):281-9. PubMed ID: 17307268
    [Abstract] [Full Text] [Related]

  • 8. 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 20; 27(5):559-67. PubMed ID: 20510771
    [Abstract] [Full Text] [Related]

  • 9. Inventory and monitoring of wine microbial consortia.
    Renouf V, Claisse O, Lonvaud-Funel A.
    Appl Microbiol Biotechnol; 2007 May 20; 75(1):149-64. PubMed ID: 17235561
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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 31; 129(1):83-7. PubMed ID: 19027185
    [Abstract] [Full Text] [Related]

  • 12. Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae.
    Magyar I, Tóth T.
    Food Microbiol; 2011 Feb 31; 28(1):94-100. PubMed ID: 21056780
    [Abstract] [Full Text] [Related]

  • 13. 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 31; 6(1):102-11. PubMed ID: 16423075
    [Abstract] [Full Text] [Related]

  • 14. Yeast species associated with the spontaneous fermentation of cider.
    Valles BS, Bedriñana RP, Tascón NF, Simón AQ, Madrera RR.
    Food Microbiol; 2007 Feb 31; 24(1):25-31. PubMed ID: 16943091
    [Abstract] [Full Text] [Related]

  • 15. Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina.
    Combina M, Elía A, Mercado L, Catania C, Ganga A, Martinez C.
    Int J Food Microbiol; 2005 Apr 01; 99(3):237-43. PubMed ID: 15808358
    [Abstract] [Full Text] [Related]

  • 16. Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must.
    Albertin W, Miot-Sertier C, Bely M, Marullo P, Coulon J, Moine V, Colonna-Ceccaldi B, Masneuf-Pomarede I.
    Int J Food Microbiol; 2014 May 16; 178():87-97. PubMed ID: 24681710
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. The occurrence of fungi, yeasts and bacteria in the air of a Spanish winery during vintage.
    Garijo P, Santamaría P, López R, Sanz S, Olarte C, Gutiérrez AR.
    Int J Food Microbiol; 2008 Jul 15; 125(2):141-5. PubMed ID: 18485508
    [Abstract] [Full Text] [Related]

  • 19. Analysis of yeast populations during alcoholic fermentation: a six year follow-up study.
    Beltran G, Torija MJ, Novo M, Ferrer N, Poblet M, Guillamón JM, Rozès N, Mas A.
    Syst Appl Microbiol; 2002 Aug 15; 25(2):287-93. PubMed ID: 12353885
    [Abstract] [Full Text] [Related]

  • 20. The role of indigenous yeasts in traditional Irish cider fermentations.
    Morrissey WF, Davenport B, Querol A, Dobson AD.
    J Appl Microbiol; 2004 Aug 15; 97(3):647-55. PubMed ID: 15281947
    [Abstract] [Full Text] [Related]

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