相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains
Valentina Martin et al.
YEAST (2016)
Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?
Cedric Grangeteau et al.
FOOD MICROBIOLOGY (2015)
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
Y. Paola Maturano et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Sequence-based Analysis of the Vitis vinifera L. cv Cabernet Sauvignon Grape Must Mycobiome in Three South African Vineyards Employing Distinct Agronomic Systems
Mathabatha E. Setati et al.
FRONTIERS IN MICROBIOLOGY (2015)
Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion
Nicholas A. Bokulich et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
A grape and wine chemodiversity comparison of different appellations in Burgundy: Vintage vs terroir effects
Chloe Roullier-Gall et al.
FOOD CHEMISTRY (2014)
Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must
Warren Albertin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Influence of the farming system on the epiphytic yeasts and yeast-like fungi colonizing grape berries during the ripening process
Guilherme Martins et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Evaluation of microbial diversity in sulfite-added and sulfite-free wine by culture-dependent and -independent methods
Masayuki Takahashi et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2014)
How Subtle Is the Terroir'' Effect? Chemistry-Related Signatures of Two Climats de Bourgogne''
Chloe Roullier-Gall et al.
PLOS ONE (2014)
Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
K. Medina et al.
FOOD CHEMISTRY (2013)
Grape berry yeast communities: Influence of fungicide treatments
Vesna Milanovic et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
The SILVA ribosomal RNA gene database project: improved data processing and web-based tools
Christian Quast et al.
NUCLEIC ACIDS RESEARCH (2013)
Sensory descriptors, hedonic perception and consumer's attitudes to Sangiovese red wine deriving from organically and conventionally grown grapes
Ella Pagliarini et al.
FRONTIERS IN PSYCHOLOGY (2013)
Carotenoids, total polyphenols and antioxidant activity of grapes (Vitis vinifera) cultivated in organic and conventional systems
Claudiu-Ioan Bunea et al.
CHEMISTRY CENTRAL JOURNAL (2012)
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
Mohand Sadoudi et al.
FOOD MICROBIOLOGY (2012)
Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation
Karina Medina et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
The microbial ecology of wine grape berries
A. Barata et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)
The Vineyard Yeast Microbiome, a Mixed Model Microbial Map
Mathabatha Evodia Setati et al.
PLOS ONE (2012)
Molecular biomass and MetaTaxogenomic assessment of soil microbial communities as influenced by soil DNA extraction procedure
Sebastien Terrat et al.
MICROBIAL BIOTECHNOLOGY (2012)
Population Size Drives Industrial Saccharomyces cerevisiae Alcoholic Fermentation and Is under Genetic Control
Warren Albertin et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Kendrick-analogous network visualisation of ion cyclotron resonance Fourier transform mass spectra: improved options for the assignment of elemental compositions and the classification of organic molecular complexity
D. Tziotis et al.
EUROPEAN JOURNAL OF MASS SPECTROMETRY (2011)
Phenol content, antioxidant activity and metal composition of Croatian wines deriving from organically and conventionally grown grapes
Ivana Vinkovic Vrcek et al.
FOOD CHEMISTRY (2011)
Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications
N. Moreira et al.
FOOD CONTROL (2011)
Influence of the farming system and vine variety on yeast communities associated with grape berries
Gustavo Cordero-Bueso et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Factors of Influence in the Distribution of Mold in the Air in a Wine Cellar
E. Ocon et al.
JOURNAL OF FOOD SCIENCE (2011)
Validation and Application of a PCR Primer Set to Quantify Fungal Communities in the Soil Environment by Real-Time Quantitative PCR
Nicolas Chemidlin Prevost-Boure et al.
PLOS ONE (2011)
Metagenomic biomarker discovery and explanation
Nicola Segata et al.
GENOME BIOLOGY (2011)
Control of gray mold of grape by Hanseniaspora uvarum and its effects on postharvest quality parameters
Huimin M. Liu et al.
ANNALS OF MICROBIOLOGY (2010)
Determination of viable wine yeast using DNA binding dyes and quantitative PCR
Imma Andorra et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
Antioxidant activity and phenolic composition of organic and conventional grapes and wines
Juana Mulero et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2010)
QIIME allows analysis of high-throughput community sequencing data
J. Gregory Caporaso et al.
NATURE METHODS (2010)
Comparison of Odor-Active Compounds in Sherry Wines Processed from Ecologically and Conventionally Grown Pedro Ximenez Grapes
Lourdes Moyano et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
The Ribosomal Database Project: improved alignments and new tools for rRNA analysis
J. R. Cole et al.
NUCLEIC ACIDS RESEARCH (2009)
Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes
Francesca Comitini et al.
ANNALS OF MICROBIOLOGY (2008)
Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot
A. Barata et al.
JOURNAL OF APPLIED MICROBIOLOGY (2008)
Phenolic content and antioxidant activities of white and purple juices manufactured with organically- or conventionally-produced grapes
C. Dani et al.
FOOD AND CHEMICAL TOXICOLOGY (2007)
Yeast community structures and dynamics in healthy and Botrytis-affected grape must fermentations
Aspasia A. Nisiotou et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2007)
Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations
J. Sturm et al.
JOURNAL OF APPLIED MICROBIOLOGY (2006)
Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia
Peter Raspor et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Metal tolerance of yeasts isolated from water, soil and plant environments
R Vadkertiova et al.
JOURNAL OF BASIC MICROBIOLOGY (2006)
Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration
N Hierro et al.
FEMS YEAST RESEARCH (2006)
Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina
M Combina et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2005)
Yeast and bacterial modulation of wine aroma and flavour
JH Swiegers et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2005)
Acetate ester formation in wine by mixed cultures in laboratory fermentations
V Rojas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Function of yeast species and strains in wine flavour
P Romano et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Changes during storage in conventional and ecological wine:: Phenolic content and antioxidant activity
P Zafrilla et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Candida zemplinina sp nov., an osmotolerant an psychrotolerant yeast that ferments sweet botrytized wines
M Sipiczki
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2003)
Yeast diversity and persistence in botrytis-affected wine fermentations
DA Mills et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)
分享论文
