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848 related items for PubMed ID: 19632733

  • 1. 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]

  • 2. Correlation between glucose/fructose discrepancy and hexokinase kinetic properties in different Saccharomyces cerevisiae wine yeast strains.
    Berthels NJ, Cordero Otero RR, Bauer FF, Pretorius IS, Thevelein JM.
    Appl Microbiol Biotechnol; 2008 Jan 15; 77(5):1083-91. PubMed ID: 17955190
    [Abstract] [Full Text] [Related]

  • 3. Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains.
    Berthels NJ, Cordero Otero RR, Bauer FF, Thevelein JM, Pretorius IS.
    FEMS Yeast Res; 2004 May 15; 4(7):683-9. PubMed ID: 15093771
    [Abstract] [Full Text] [Related]

  • 4. Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
    Gangl H, Batusic M, Tscheik G, Tiefenbrunner W, Hack C, Lopandic K.
    N Biotechnol; 2009 Apr 15; 25(4):244-51. PubMed ID: 19026772
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  • 5. Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains.
    Masneuf-Pomarède I, Bely M, Marullo P, Lonvaud-Funel A, Dubourdieu D.
    Int J Food Microbiol; 2010 Apr 30; 139(1-2):79-86. PubMed ID: 20188428
    [Abstract] [Full Text] [Related]

  • 6. 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 29; 122(1-2):188-95. PubMed ID: 18222562
    [Abstract] [Full Text] [Related]

  • 7. Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
    González SS, Gallo L, Climent MA, Barrio E, Querol A.
    Int J Food Microbiol; 2007 May 01; 116(1):11-8. PubMed ID: 17346840
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  • 8. Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters.
    Serra A, Strehaiano P, Taillandier P.
    Int J Food Microbiol; 2005 Oct 25; 104(3):257-65. PubMed ID: 15979182
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  • 9. Fermentation kinetics and chemical characterisation of vino tostado, a traditional sweet wine from Galicia (NW Spain).
    Cortés S, Salgado JM, Rivas B, Torrado AM, Domínguez JM.
    J Sci Food Agric; 2010 Jan 15; 90(1):121-31. PubMed ID: 20355022
    [Abstract] [Full Text] [Related]

  • 10. Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis.
    Csoma H, Zakany N, Capece A, Romano P, Sipiczki M.
    Int J Food Microbiol; 2010 Jun 15; 140(2-3):239-48. PubMed ID: 20413169
    [Abstract] [Full Text] [Related]

  • 11. Wine yeasts for the future.
    Fleet GH.
    FEMS Yeast Res; 2008 Nov 15; 8(7):979-95. PubMed ID: 18793201
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  • 12. Coupling kinetic expressions and metabolic networks for predicting wine fermentations.
    Pizarro F, Varela C, Martabit C, Bruno C, Pérez-Correa JR, Agosin E.
    Biotechnol Bioeng; 2007 Dec 01; 98(5):986-98. PubMed ID: 17497743
    [Abstract] [Full Text] [Related]

  • 13. Evidence of different fermentation behaviours of two indigenous strains of Saccharomyces cerevisiae and Saccharomyces uvarum isolated from Amarone wine.
    Tosi E, Azzolini M, Guzzo F, Zapparoli G.
    J Appl Microbiol; 2009 Jul 01; 107(1):210-8. PubMed ID: 19245401
    [Abstract] [Full Text] [Related]

  • 14. Exclusion of Saccharomyces kudriavzevii from a wine model system mediated by Saccharomyces cerevisiae.
    Arroyo-López FN, Pérez-Través L, Querol A, Barrio E.
    Yeast; 2011 Jun 01; 28(6):423-35. PubMed ID: 21381110
    [Abstract] [Full Text] [Related]

  • 15. Characterization of flocculent Saccharomyces interspecific hybrids for the production of sparkling wines.
    Coloretti F, Zambonelli C, Tini V.
    Food Microbiol; 2006 Oct 01; 23(7):672-6. PubMed ID: 16943067
    [Abstract] [Full Text] [Related]

  • 16. Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid.
    Arroyo-López FN, Orlić S, Querol A, Barrio E.
    Int J Food Microbiol; 2009 May 31; 131(2-3):120-7. PubMed ID: 19246112
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes.
    Bellon JR, Yang F, Day MP, Inglis DL, Chambers PJ.
    Appl Microbiol Biotechnol; 2015 Oct 31; 99(20):8597-609. PubMed ID: 26099331
    [Abstract] [Full Text] [Related]

  • 19. Characterization of natural hybrids of Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum.
    Le Jeune C, Lollier M, Demuyter C, Erny C, Legras JL, Aigle M, Masneuf-Pomarède I.
    FEMS Yeast Res; 2007 Jun 31; 7(4):540-9. PubMed ID: 17302940
    [Abstract] [Full Text] [Related]

  • 20. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.
    Ciani M, Beco L, Comitini F.
    Int J Food Microbiol; 2006 Apr 25; 108(2):239-45. PubMed ID: 16487611
    [Abstract] [Full Text] [Related]

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