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The Effect of Nitrogen Deficiency and Sulfur-Containing Amino Acids on the Reduction of Sulfate to Hydrogen Sulfide by Wine Yeasts

American journal of enology and viticulture, 1994, Vol.45 (1), p.107-112

1994

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Increased Production of n -Propanol in Wine by Yeast Strains Having an Impaired Ability to Form Hydrogen Sulfide

American journal of enology and viticulture, 1993, Vol.44 (1), p.17-21

1993

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A heady concoction of alcoholic and malolactic fermentations

Nature biotechnology, 1997-03, Vol.15 (3), p.224-225

Kunkee, R E

1997

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Cloning the gene for the malolactic fermentation of wine from Lactobacillus delbrueckii in Escherichia coli and yeasts

Applied and Environmental Microbiology, 1984-02, Vol.47 (2), p.288-293

1984

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The Interaction of Sulfur Dioxide, pH, and Dimethyl Dicarbonate on the Growth of Saccharomyces cerevisiae Montrachet and Leuconostoc oenos MCW

American journal of enology and viticulture, 1988, Vol.39 (4), p.279-282

1988

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Ester Concentration Differences in Wine Fermented by Various Species and Strains of Yeasts

American journal of enology and viticulture, 1982, Vol.33 (2), p.94-98

1982

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Influence of temperature on alcohol dehydrogenase in yeast during vinification

Yeast (Chichester), 1989, Vol.5, p.201-205

1989

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Factors Influencing Sluggish Fermentations of Grape Juice

American journal of enology and viticulture, 1985, Vol.36 (1), p.65-76

1985

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REDUCTION OF HIGHER ALCOHOLS BY FERMENTATION WITH A LEUCINE-AUXOTROPHIC MUTANT OF WINE YEAST

Journal of the Institute of Brewing, 1983-07, Vol.89 (4), p.274-278

1983

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Alcohol Dehydrogenase Activities of Wine Yeasts in Relation to Higher Alcohol Formation

Applied and Environmental Microbiology, 1976-11, Vol.32 (5), p.666-670

1976

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Stimulatory Effect of Malo-Lactic Fermentation on the Growth Rate of Leuconostoc oenos

Applied and Environmental Microbiology, 1976-09, Vol.32 (3), p.405-408

1976

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Some roles of malic acid in the malolactic fermentation in wine making

FEMS microbiology letters, 1991-07, Vol.88 (1), p.55-72

Kunkee, Ralph E.

1991

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Cultivation of Yeast under Carbon Dioxide Pressure for use in Continuous Sparkling Wine Production

American journal of enology and viticulture, 1980, Vol.31 (1), p.46-52

1980

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Carbonic Acid from Decarboxylation by “Malic” Enzyme in Lactic Acid Bacteria

Journal of Bacteriology, 1970-08, Vol.103 (2), p.404-409

1970

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Sparing effect on the folic acid requirement of Streptococcus lactis by 5-amino-2, 4-bis(substituted-amino) pyrimidines

Journal of bacteriology, 1960-01, Vol.79 (1), p.55-57

KUNKEE, R E

1960

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Stimulation of enzyme induction by 5-amino-2, 4-bis(substituted-amino)pyrimidines

Journal of bacteriology, 1960-01, Vol.79 (1), p.43-50

KUNKEE, R E

1960

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Enzyme induction in nutritional mutants in presence of 5-amino-2, 4-bis(substituted-amino)pyrimidines

Journal of bacteriology, 1960-01, Vol.79 (1), p.51-54

KUNKEE, R E

1960

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Multiplication and fermentation of Saccharomyces cerevisiae under carbon dioxide pressure in wine

Applied microbiology, 1966-07, Vol.14 (4), p.643-648

1966

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Sugar and alcohol stabilization of yeast in sweet wine

Applied microbiology, 1968-07, Vol.16 (7), p.1067-1075

1968

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Using the Howard Mold-Count Method to Measure Mold on Laboratory-Infected Grapes

American journal of enology and viticulture, 1973, Vol.24 (2), p.72-74

1973

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Lactobacillus hordniae, a New Species from the Leafhopper (Hordnia circellata)

International journal of systematic bacteriology, 1977-10, Vol.27 (4), p.362-370

1977

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Studies on the role of deoxyribonuclease in T2 bacteriophage development

Biochimica et biophysica acta, 1956-01, Vol.19 (2), p.236-246

1956

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Effect of pasteurization on microbiological and sensory quality of white grape juice and wine

Journal of food processing and preservation, 1991-02, Vol.15 (1), p.19-29

1991

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A STUDY OF HISTAMINE PRODUCTION BY VARIOUS WINE BACTERIA IN MODEL SOLUTIONS AND IN WINE

Journal of food processing and preservation, 1988-03, Vol.12 (1), p.63-70

1988

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Selection and modification of yeasts and lactic acid bacteria for wine fermentation

Food microbiology, 1984, Vol.1 (4), p.315-332

Kunkee, R.E.

1984

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The Effect of Nitrogen Deficiency and Sulfur-Containing Amino Acids on the Reduction of Sulfate to Hydrogen Sulfide by Wine Yeasts

Increased Production of n -Propanol in Wine by Yeast Strains Having an Impaired Ability to Form Hydrogen Sulfide

A heady concoction of alcoholic and malolactic fermentations

Cloning the gene for the malolactic fermentation of wine from Lactobacillus delbrueckii in Escherichia coli and yeasts

The Interaction of Sulfur Dioxide, pH, and Dimethyl Dicarbonate on the Growth of Saccharomyces cerevisiae Montrachet and Leuconostoc oenos MCW

Ester Concentration Differences in Wine Fermented by Various Species and Strains of Yeasts

Influence of temperature on alcohol dehydrogenase in yeast during vinification

Factors Influencing Sluggish Fermentations of Grape Juice

REDUCTION OF HIGHER ALCOHOLS BY FERMENTATION WITH A LEUCINE-AUXOTROPHIC MUTANT OF WINE YEAST

Alcohol Dehydrogenase Activities of Wine Yeasts in Relation to Higher Alcohol Formation

Stimulatory Effect of Malo-Lactic Fermentation on the Growth Rate of Leuconostoc oenos

Some roles of malic acid in the malolactic fermentation in wine making

Cultivation of Yeast under Carbon Dioxide Pressure for use in Continuous Sparkling Wine Production

Carbonic Acid from Decarboxylation by “Malic” Enzyme in Lactic Acid Bacteria

Sparing effect on the folic acid requirement of Streptococcus lactis by 5-amino-2, 4-bis(substituted-amino) pyrimidines

Stimulation of enzyme induction by 5-amino-2, 4-bis(substituted-amino)pyrimidines

Enzyme induction in nutritional mutants in presence of 5-amino-2, 4-bis(substituted-amino)pyrimidines

Multiplication and fermentation of Saccharomyces cerevisiae under carbon dioxide pressure in wine

Sugar and alcohol stabilization of yeast in sweet wine

Using the Howard Mold-Count Method to Measure Mold on Laboratory-Infected Grapes

Lactobacillus hordniae, a New Species from the Leafhopper (Hordnia circellata)

Studies on the role of deoxyribonuclease in T2 bacteriophage development

Effect of pasteurization on microbiological and sensory quality of white grape juice and wine

A STUDY OF HISTAMINE PRODUCTION BY VARIOUS WINE BACTERIA IN MODEL SOLUTIONS AND IN WINE

Selection and modification of yeasts and lactic acid bacteria for wine fermentation

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