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Journal Abstract Search

898 related items for PubMed ID: 18793201

  • 1. Wine yeasts for the future.
    Fleet GH.
    FEMS Yeast Res; 2008 Nov; 8(7):979-95. PubMed ID: 18793201
    [Abstract] [Full Text] [Related]

  • 2. Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.
    Ciani M, Comitini F, Mannazzu I, Domizio P.
    FEMS Yeast Res; 2010 Mar; 10(2):123-33. PubMed ID: 19807789
    [Abstract] [Full Text] [Related]

  • 3. Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.
    Howell KS, Cozzolino D, Bartowsky EJ, Fleet GH, Henschke PA.
    FEMS Yeast Res; 2006 Jan; 6(1):91-101. PubMed ID: 16423074
    [Abstract] [Full Text] [Related]

  • 4. Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation.
    Tronchoni J, Gamero A, Arroyo-López FN, Barrio E, Querol A.
    Int J Food Microbiol; 2009 Sep 15; 134(3):237-43. PubMed ID: 19632733
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. A systems biology perspective of wine fermentations.
    Pizarro F, Vargas FA, Agosin E.
    Yeast; 2007 Nov 15; 24(11):977-91. PubMed ID: 17899563
    [Abstract] [Full Text] [Related]

  • 7. 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 Nov 15; 99(3):509-17. PubMed ID: 16108792
    [Abstract] [Full Text] [Related]

  • 8. Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations.
    Sturm J, Grossmann M, Schnell S.
    J Appl Microbiol; 2006 Dec 15; 101(6):1241-8. PubMed ID: 17105554
    [Abstract] [Full Text] [Related]

  • 9. Field-flow fractionation as analytical technique for the characterization of dry yeast: correlation with wine fermentation activity.
    Sanz R, Galceran MT, Puignou L.
    Biotechnol Prog; 2003 Dec 15; 19(6):1786-91. PubMed ID: 14656157
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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]

  • 12. 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 10; 124(3):231-8. PubMed ID: 18457893
    [Abstract] [Full Text] [Related]

  • 13. Different commercial yeast strains affecting the volatile and sensory profile of cava base wine.
    Torrens J, Urpí P, Riu-Aumatell M, Vichi S, López-Tamames E, Buxaderas S.
    Int J Food Microbiol; 2008 May 10; 124(1):48-57. PubMed ID: 18423920
    [Abstract] [Full Text] [Related]

  • 14. 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 10; 8(7):1053-62. PubMed ID: 18341578
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. 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]

  • 17. 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]

  • 18. 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 02; 157(2):245-50. PubMed ID: 22687186
    [Abstract] [Full Text] [Related]

  • 19. 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]

  • 20. Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.
    Jolly NP, Varela C, Pretorius IS.
    FEMS Yeast Res; 2014 Mar 30; 14(2):215-37. PubMed ID: 24164726
    [Abstract] [Full Text] [Related]

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