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Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Australian journal of grape and wine research, 2022-07, Vol.28 (3), p.347-357

2022

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Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation

Australian journal of grape and wine research, 2022-07, Vol.28 (3), p.374-382

2022

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Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must

Food research international, 2018-11, Vol.113, p.401-406

2018

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Characterization of the response to low pH of Lactobacillus casei ΔRR12, a mutant strain with low D‐alanylation activity and sensitivity to low pH

Journal of applied microbiology, 2014-05, Vol.116 (5), p.1250-1261

2014

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Functional analysis to identify genes in wine yeast adaptation to low‐temperature fermentation

Journal of applied microbiology, 2012-07, Vol.113 (1), p.76-88

2012

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Vitality enhancement of the rehydrated active dry wine yeast

International journal of food microbiology, 2008-08, Vol.126 (1), p.116-122

2008

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Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation

Journal of applied microbiology, 2004-04, Vol.96 (4), p.853-860

2004

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Enhancing yeast cell viability after dehydration by modification of the lipid profile

World journal of microbiology & biotechnology, 2011, Vol.27 (1), p.75-83

2011

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Analysis of yeast populations during alcoholic fermentation: A six year follow-up study

Systematic and applied microbiology, 2002-08, Vol.25 (2), p.287-293

2002

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Lactobacillic Acid Accumulation in the Plasma Membrane of Oenococcus oeni: A Response to Ethanol Stress?

Microbial ecology, 2002-01, Vol.43 (1), p.146-153

2002

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Effect of active dry wine yeast storage upon viability and lipid composition

World journal of microbiology & biotechnology, 2008-11, Vol.24 (11), p.2555-2563

2008

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Yeast population dynamics in spontaneous fermentations : Comparison between two different wine-producing areas over a period of three years

Antonie van Leeuwenhoek, 2001-09, Vol.79 (3-4), p.345-352

2001

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Influence of phenolic compounds on the physiology of Œnococcus œni from wine

Journal of applied microbiology, 2000-06, Vol.88 (6), p.1065-1071

2000

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Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR‐amplified fragment of the gene coding for 16S rRNA

Letters in applied microbiology, 2000-07, Vol.31 (1), p.63-67

2000

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Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine

Letters in applied microbiology, 2003-01, Vol.36 (5), p.337-341

2003

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Effects of phenolic compounds on the growth and the fatty acid composition of Lactobacillus plantarum

Applied microbiology and biotechnology, 1998-01, Vol.49 (1), p.108-111

1998

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Functional analysis to identify genes in wine yeast adaptation to low-temperature fermentation: Cold adaptation in a wine yeast

Journal of applied microbiology, 2012-07, Vol.113 (1), p.76-88

2012

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Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.996-1002

2005

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Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

International journal of food microbiology, 2003-08, Vol.85 (1), p.127-136

2003

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Low Temperature Alcoholic Fermentations in High Sugar Concentration Grape Musts

Journal of food science, 2002-01, Vol.67 (1), p.268-273

2002

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Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae

International journal of food microbiology, 2003-01, Vol.80 (1), p.47-53

2003

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Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives

Food microbiology, 2009-12, Vol.26 (8), p.827-833

2009

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Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine

Journal of applied microbiology, 2003-01, Vol.36 (5), p.337

2003

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Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations

FEMS yeast research, 2004-03, Vol.4 (6), p.625-632

2004

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Phenotypic analysis of mutant and overexpressing strains of lipid metabolism genes in Saccharomyces cerevisiae: Implication in growth at low temperatures

International journal of food microbiology, 2013-03, Vol.162 (1), p.26-36

2013

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Monitoring yeast autolysis in sparkling wines from nine consecutive vintages produced by the traditional method

Modulation of a defined community of Oenococcus oeni strains by Torulaspora delbrueckii and its impact on malolactic fermentation

Metabolism of Schizosaccharomyces pombe under reduced osmotic stress conditions afforded by fed-batch alcoholic fermentation of white grape must

Characterization of the response to low pH of Lactobacillus casei ΔRR12, a mutant strain with low D‐alanylation activity and sensitivity to low pH

Functional analysis to identify genes in wine yeast adaptation to low‐temperature fermentation

Vitality enhancement of the rehydrated active dry wine yeast

Application of molecular methods for the differentiation of acetic acid bacteria in a red wine fermentation

Enhancing yeast cell viability after dehydration by modification of the lipid profile

Analysis of yeast populations during alcoholic fermentation: A six year follow-up study

Lactobacillic Acid Accumulation in the Plasma Membrane of Oenococcus oeni: A Response to Ethanol Stress?

Effect of active dry wine yeast storage upon viability and lipid composition

Yeast population dynamics in spontaneous fermentations : Comparison between two different wine-producing areas over a period of three years

Influence of phenolic compounds on the physiology of Œnococcus œni from wine

Identification of acetic acid bacteria by restriction fragment length polymorphism analysis of a PCR‐amplified fragment of the gene coding for 16S rRNA

Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine

Effects of phenolic compounds on the growth and the fatty acid composition of Lactobacillus plantarum

Functional analysis to identify genes in wine yeast adaptation to low-temperature fermentation: Cold adaptation in a wine yeast

Influence of the Timing of Nitrogen Additions during Synthetic Grape Must Fermentations on Fermentation Kinetics and Nitrogen Consumption

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine

Low Temperature Alcoholic Fermentations in High Sugar Concentration Grape Musts

Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae

Influence of fruit ripeness and salt concentration on the microbial processing of Arbequina table olives

Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine

Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations

Phenotypic analysis of mutant and overexpressing strains of lipid metabolism genes in Saccharomyces cerevisiae: Implication in growth at low temperatures

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