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Strategies for reducing alcohol concentration in wine

Australian journal of grape and wine research, 2015-12, Vol.21 (S1), p.670-679

2015

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Genotype‐dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates

Letters in applied microbiology, 2012-07, Vol.55 (1), p.56-61

2012

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Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice

Australian journal of grape and wine research, 2015-12, Vol.21 (S1), p.651-662

2015

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Ongoing domestication of wine yeast: past, present and future

Australian journal of grape and wine research, 2015-12, Vol.21 (S1), p.642-650

2015

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The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

International journal of food microbiology, 2015-07, Vol.205, p.7-15

2015

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Spoilage of bottled red wine by acetic acid bacteria

Letters in applied microbiology, 2003-01, Vol.36 (5), p.307-314

2003

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Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type

Australian journal of grape and wine research, 2000-07, Vol.6 (2), p.150-158

2000

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Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice: Active dried yeast in winemaking

Australian journal of grape and wine research, 2015-12, Vol.21, p.651-662

2015

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The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

International Journal of Food Microbiology, 2004-11, Vol.96 (3), p.235-252

2004

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Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation

Letters in applied microbiology, 2004-01, Vol.38 (4), p.315-320

2004

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Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

Food chemistry, 2012-12, Vol.135 (4), p.2863-2871

2012

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Yeast and bacterial modulation of wine aroma and flavour

Australian journal of grape and wine research, 2005-07, Vol.11 (2), p.139-173

2005

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incidence of killer activity of non‐Saccharomyces yeasts towards indigenous yeast species of grape must: potential application in wine fermentation

Journal of applied microbiology, 2000-09, Vol.89 (3), p.381-389

2000

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Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with Three Saccharomyces Yeast Strains

Journal of agricultural and food chemistry, 2006-08, Vol.54 (17), p.6322-6331

2006

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Discovering a chemical basis for differentiating wines made by fermentation with 'wild' indigenous and inoculated yeasts: role of yeast volatile compounds

Australian journal of grape and wine research, 2009-10, Vol.15 (3), p.238-248

2009

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Genotype-dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates: Genotype-dependent sulphite tolerance of Australian D. bruxellensis

Letters in applied microbiology, 2012-07, Vol.55 (1), p.56-61

2012

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Ongoing domestication of wine yeast: past, present and future: Domestication of wine yeast

Australian journal of grape and wine research, 2015-12, Vol.21, p.642-650

2015

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Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine

Australian journal of grape and wine research, 2000-04, Vol.6 (1), p.21-30

2000

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Determination of sulphite reductase activity and its response to assimilable nitrogen status in a commercial Saccharomyces cerevisiae wine yeast

Journal of Applied Bacteriology, 1996-09, Vol.81 (3), p.329-336

1996

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AFLP fingerprinting for analysis of yeast genetic variation

International journal of systematic and evolutionary microbiology, 1999-04, Vol.49 Pt 2 (2), p.915-924

1999

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Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen

Applied and Environmental Microbiology, 1995-02, Vol.61 (2), p.461-467

1995

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PCR differentiation of commercial yeast strains using intron splice site primers

Applied and Environmental Microbiology, 1996-12, Vol.62 (12), p.4514-4520

1996

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Effects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine Yeasts

American journal of enology and viticulture, 1998, Vol.49 (3), p.283-288

1998

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Amino Acid and Ammonium Utilization by Saccharomyces cerevisiae Wine Yeasts From a Chemically Defined Medium

American journal of enology and viticulture, 1995, Vol.46 (1), p.75-83

1995

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Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes

Australian journal of grape and wine research, 1997-04, Vol.3 (1), p.2-8

1997

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Strategies for reducing alcohol concentration in wine

Genotype‐dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates

Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice

Ongoing domestication of wine yeast: past, present and future

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

Spoilage of bottled red wine by acetic acid bacteria

Proline and arginine accumulation in developing berries of Vitis vinifera L. in Australian vineyards: Influence of vine cultivar, berry maturity and tissue type

Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice: Active dried yeast in winemaking

The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

Yeast and bacterial modulation of wine aroma and flavour

incidence of killer activity of non‐Saccharomyces yeasts towards indigenous yeast species of grape must: potential application in wine fermentation

Hydrolysis and Transformation of Grape Glycosidically Bound Volatile Compounds during Fermentation with Three Saccharomyces Yeast Strains

Discovering a chemical basis for differentiating wines made by fermentation with 'wild' indigenous and inoculated yeasts: role of yeast volatile compounds

Genotype-dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates: Genotype-dependent sulphite tolerance of Australian D. bruxellensis

Ongoing domestication of wine yeast: past, present and future: Domestication of wine yeast

Effects of co-fermentation with Candida stellata and Saccharomyces cerevisiae on the aroma and composition of Chardonnay wine

Determination of sulphite reductase activity and its response to assimilable nitrogen status in a commercial Saccharomyces cerevisiae wine yeast

AFLP fingerprinting for analysis of yeast genetic variation

Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen

PCR differentiation of commercial yeast strains using intron splice site primers

Effects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine Yeasts

Amino Acid and Ammonium Utilization by Saccharomyces cerevisiae Wine Yeasts From a Chemically Defined Medium

Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes

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