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Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of riesling and chardonnay wines

Journal of applied microbiology, 1998-11, Vol.85 (5), p.779-789

1998

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Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine

Journal of applied microbiology, 1998-06, Vol.84 (5), p.865-876

1998

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Excessive nitrogen supply and shoot trimming can impair colour development in Pinot Noir grapes and wine

Australian journal of grape and wine research, 1999-07, Vol.5 (2), p.45-55

1999

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Electrogenic L-malate transport by Lactobacillus plantarum: a basis for energy derivation from malolactic fermentation

Journal of Bacteriology, 1991-10, Vol.173 (19), p.6199-6206

1991

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Chemiosmotic energy from malolactic fermentation

Journal of Bacteriology, 1989-10, Vol.171 (10), p.5750-5752

1989

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Discrimination of Brettanomyces/ Dekkera yeast isolates from wine by using various DNA finger-printing methods

Food microbiology, 1999-02, Vol.16 (1), p.3-14

1999

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Evaluation of malolactic bacteria isolated from Oregon wines

Applied and Environmental Microbiology, 1989-08, Vol.55 (8), p.2010-2016

1989

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Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines

American journal of enology and viticulture, 2006-01, Vol.57 (2), p.139-147

2006

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Influence of Saccharomyces cerevisiae and Oenococcus oeni Strains on Successful Malolactic Conversion in Wine

American journal of enology and viticulture, 2005-01, Vol.56 (3), p.228-237

2005

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Lead in Wine

American journal of enology and viticulture, 1993, Vol.44 (4), p.459-463

1993

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Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality

Phytopathology, 2007-10, Vol.97 (10), p.1356-1365

2007

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Assessment of fermentation results of Hanseniaspora (Kloeckera) strains isolated in Finger Lakes' wineries

Acta alimentaria (Budapest), 2002-09, Vol.31 (3), p.265-278

2002

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Ethyl Carbamate Precursors in Grape Juice and the Efficiency of Acid Urease on Their Removal

American journal of enology and viticulture, 1990, Vol.41 (3), p.189-192

1990

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Reassessment of the Influence of Malolactic Fermentation on the Concentration of Diacetyl in Wines

American journal of enology and viticulture, 1995, Vol.46 (3), p.385-388

1995

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Performance and diacetyl production of commercial strains of malolactic bacteria in wine

Journal of Applied Bacteriology, 1995, Vol.78 (5), p.526-536

1995

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Protonmotive Force and ATP Generation During Malolactic Fermentation

American journal of enology and viticulture, 1995, Vol.46 (3), p.319-323

1995

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The Effect of Fermentation and Extended Lees Contact on Ethyl Carbamate Formation in New York Wine

American journal of enology and viticulture, 1990, Vol.41 (4), p.269-272

1990

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Automated genotyping of Saccharomyces cerevisiae using the RiboPrinter

International journal of food microbiology, 2005-09, Vol.104 (1), p.35-41

2005

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Identification of Brettanomyces/Dekkera Species Based on Polymorphism in the rRNA Internal Transcribed Spacer Region

American journal of enology and viticulture, 2001, Vol.52 (3), p.241-247

2001

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Comparison of Two Procedures for Assay of Free Amino Nitrogen

American journal of enology and viticulture, 2001, Vol.52 (4), p.400-401

2001

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Effect of medium composition on growth rate, growth yield and malolactic activity of Leuconostoc oenos LoZH1-t7-1

Food microbiology, 1992-03, Vol.9 (1), p.1-11

1992

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Effect of wine type on the detection threshold for diacetyl

Food research international, 1995, Vol.28 (2), p.139-143

1995

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Identification of the Macromolecular Synthesis Operon of Oenococcus oeni

American journal of enology and viticulture, 2005-03, Vol.56 (1), p.60-67

2005

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Traminette' Grape

HortScience, 1997-02, Vol.32 (1), p.152-153

1997

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Inhibition of fungal infection using sulfite pads prior to initiation of callus from Vitis labruscana cv. Concord

Vitis, 1994-09, Vol.33 (3), p.177-178

1994

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Dynamics of indigenous and inoculated yeast populations and their effect on the sensory character of riesling and chardonnay wines

Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine

Excessive nitrogen supply and shoot trimming can impair colour development in Pinot Noir grapes and wine

Electrogenic L-malate transport by Lactobacillus plantarum: a basis for energy derivation from malolactic fermentation

Chemiosmotic energy from malolactic fermentation

Discrimination of Brettanomyces/ Dekkera yeast isolates from wine by using various DNA finger-printing methods

Evaluation of malolactic bacteria isolated from Oregon wines

Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines

Influence of Saccharomyces cerevisiae and Oenococcus oeni Strains on Successful Malolactic Conversion in Wine

Lead in Wine

Effects of Diffuse Colonization of Grape Berries by Uncinula necator on Bunch Rots, Berry Microflora, and Juice and Wine Quality

Assessment of fermentation results of Hanseniaspora (Kloeckera) strains isolated in Finger Lakes' wineries

Ethyl Carbamate Precursors in Grape Juice and the Efficiency of Acid Urease on Their Removal

Reassessment of the Influence of Malolactic Fermentation on the Concentration of Diacetyl in Wines

Performance and diacetyl production of commercial strains of malolactic bacteria in wine

Protonmotive Force and ATP Generation During Malolactic Fermentation

The Effect of Fermentation and Extended Lees Contact on Ethyl Carbamate Formation in New York Wine

Automated genotyping of Saccharomyces cerevisiae using the RiboPrinter

Identification of Brettanomyces/Dekkera Species Based on Polymorphism in the rRNA Internal Transcribed Spacer Region

Comparison of Two Procedures for Assay of Free Amino Nitrogen

Effect of medium composition on growth rate, growth yield and malolactic activity of Leuconostoc oenos LoZH1-t7-1

Effect of wine type on the detection threshold for diacetyl

Identification of the Macromolecular Synthesis Operon of Oenococcus oeni

Traminette' Grape

Inhibition of fungal infection using sulfite pads prior to initiation of callus from Vitis labruscana cv. Concord

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