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PCR-based gene targeting in Hanseniaspora uvarum

FEMS yeast research, 2023-01, Vol.23

2023

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Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae

Fermentation (Basel), 2020-05, Vol.6 (2), p.49

2020

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Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non- Saccharomyces Wine Yeasts

Microorganisms (Basel), 2022-12, Vol.11 (1), p.14

2022

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Microbial Degradation of 2‐Methylisoborneol in Forest Soil

Chemistry & biodiversity, 2022-02, Vol.19 (2), p.e202100734-n/a

2022

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Terroir of yeasts? – Application of FTIR spectroscopy and molecular methods for strain typing of yeasts

BIO Web of Conferences, 2015, Vol.5, p.2001

2015

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Less cooling energy in wine fermentation – A case study in mathematical modeling, simulation and optimization

Food and bioproducts processing, 2017-05, Vol.103, p.131-138

2017

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Development of Genetic Modification Tools for Hanseniasporauvarum

International journal of molecular sciences, 2021-02, Vol.22 (4), p.1943

2021

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The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

Applied sciences, 2022-07, Vol.12 (14), p.6919

2022

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Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp

Fermentation (Basel), 2023-02, Vol.9 (2), p.109

2023

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The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation

Foods, 2023-05, Vol.12 (10), p.1938

2023

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Bioflavour 2022 - Biotechnology of Flavours, Fragrances, and Functional Ingredients

Journal of agricultural and food chemistry, 2023-10, Vol.71 (41), p.14947-14950

2023

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Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime

Fermentation (Basel), 2020, Vol.6 (1), p.9

2020

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Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains

Foods, 2020-06, Vol.9 (6), p.717

2020

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Bioflavour Conference 2018Biotechnology for Flavors, Fragrances, and Functional Ingredients

Journal of agricultural and food chemistry, 2019-12, Vol.67 (49), p.13363-13366

2019

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The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation

Journal of agricultural and food chemistry, 2019-12, Vol.67 (49), p.13496-13505

2019

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Genetically modified wine yeasts and risk assessment studies covering different steps within the wine making process

Annals of microbiology, 2011-03, Vol.61 (1), p.103-115

2011

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Construction and Analysis of a Yeast for the Simultaneous Release and Esterification of the Varietal Thiol 3‑Sulfanylhexan-1-ol

Journal of agricultural and food chemistry, 2021-10, Vol.69 (40), p.11919-11925

2021

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The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must

International journal of food microbiology, 2022-03, Vol.365, p.109549-109549, Article 109549

2022

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Development of Genetic Modification Tools for Hanseniaspora uvarum

International journal of molecular sciences, 2021-02, Vol.22 (4)

2021

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Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies

International journal of food microbiology, 2020-07, Vol.324, p.108615-108615, Article 108615

2020

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Phytotoxic chaetoglobosins are produced by the plant pathogen Calonectria morganii (anamorph Cylindrocladium scoparium)

The Journal of General and Applied Microbiology, 2001, Vol.47(1), pp.33-38

2001

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Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation

Applied and environmental microbiology, 2017-11, Vol.83 (22), p.1

2017

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Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?

Food microbiology, 2015-09, Vol.50, p.70-77

2015

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Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar

Frontiers in microbiology, 2016-03, Vol.7, p.268-268

2016

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FT-IR spectroscopy: A powerful tool for studying the inter- and intraspecific biodiversity of cultivable non-Saccharomyces yeasts isolated from grape must

Journal of microbiological methods, 2016-02, Vol.121, p.50-58

2016

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PCR-based gene targeting in Hanseniaspora uvarum

Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae

Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non- Saccharomyces Wine Yeasts

Microbial Degradation of 2‐Methylisoborneol in Forest Soil

Terroir of yeasts? – Application of FTIR spectroscopy and molecular methods for strain typing of yeasts

Less cooling energy in wine fermentation – A case study in mathematical modeling, simulation and optimization

Development of Genetic Modification Tools for Hanseniasporauvarum

The Use of Hanseniaspora occidentalis in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

Aroma Profiles of Vitis vinifera L. cv. Gewürztraminer Must Fermented with Co-Cultures of Saccharomyces cerevisiae and Seven Hanseniaspora spp

The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation

Bioflavour 2022 - Biotechnology of Flavours, Fragrances, and Functional Ingredients

Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime

Effect of Isomixing on Grape Must Fermentations of ATF1–Overexpressing Wine Yeast Strains

Bioflavour Conference 2018Biotechnology for Flavors, Fragrances, and Functional Ingredients

The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation

Genetically modified wine yeasts and risk assessment studies covering different steps within the wine making process

Construction and Analysis of a Yeast for the Simultaneous Release and Esterification of the Varietal Thiol 3‑Sulfanylhexan-1-ol

The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must

Development of Genetic Modification Tools for Hanseniaspora uvarum

Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies

Phytotoxic chaetoglobosins are produced by the plant pathogen Calonectria morganii (anamorph Cylindrocladium scoparium)

Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation

Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?

Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar

FT-IR spectroscopy: A powerful tool for studying the inter- and intraspecific biodiversity of cultivable non-Saccharomyces yeasts isolated from grape must

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