Related references
Note: Only part of the references are listed.Wine microbiology is driven by vineyard and winery anthropogenic factors
Cedric Grangeteau et al.
MICROBIAL BIOTECHNOLOGY (2017)
The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
Cristian Varela
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Non-conventional Yeast Species for Lowering Ethanol Content of Wines
Maurizio Ciani et al.
FRONTIERS IN MICROBIOLOGY (2016)
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
Neil P. Jolly et al.
FEMS YEAST RESEARCH (2014)
Potential of a Saccharomyces cerevisiae recombinant strain lacking ethanol and glycerol biosynthesis pathways in efficient anaerobic bioproduction
Takashi Hirasawa et al.
BIOENGINEERED (2014)
Stable disruption of ethanol production by deletion of the genes encoding alcohol dehydrogenase isozymes in Saccharomyces cerevisiae
Yoshihiro Ida et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2012)
Shifting the Fermentative/Oxidative Balance in Saccharomyces cerevisiae by Transcriptional Deregulation of Snf1 via Overexpression of the Upstream Activating Kinase Sak1p
Andreas M. Raab et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Engineering of 2,3-Butanediol Dehydrogenase To Reduce Acetoin Formation by Glycerol-Overproducing, Low-Alcohol Saccharomyces cerevisiae
Maryam Ehsani et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Climate change and global wine quality
GV Jones et al.
CLIMATIC CHANGE (2005)
Share Paper
