标题
Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast
作者
关键词
-
出版物
Frontiers in Microbiology
Volume 7, Issue -, Pages -
出版商
Frontiers Media SA
发表日期
2016-05-17
DOI
10.3389/fmicb.2016.00663
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Influence of Interannual Meteorological Variability on Yeast Content and Composition in Sangiovese Grapes
- (2014) L. Brilli et al. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
- Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production
- (2014) Elena González-Royo et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered
- (2013) Neil P. Jolly et al. FEMS YEAST RESEARCH
- Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae
- (2013) K. Medina et al. FOOD CHEMISTRY
- Metschnikowia Species Share a Pool of Diverse rRNA Genes Differing in Regions That Determine Hairpin-Loop Structures and Evolve by Reticulation
- (2013) Matthias Sipiczki et al. PLoS One
- Microbial terroir for wine grapes
- (2013) J. A. Gilbert et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- PNAS Plus: From the Cover: Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate
- (2013) N. A. Bokulich et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Flavour-active wine yeasts
- (2012) Antonio G. Cordente et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
- (2012) Mirko Gobbi et al. FOOD MICROBIOLOGY
- Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation
- (2012) Karina Medina et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- The Vineyard Yeast Microbiome, a Mixed Model Microbial Map
- (2012) Mathabatha Evodia Setati et al. PLoS One
- Monitoring a mixed starter of Hanseniaspora vineae–Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production
- (2011) Fernando Viana et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- The microbial ecology of wine grape berries
- (2011) A. Barata et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Geographic delineations of yeast communities and populations associated with vines and wines in New Zealand
- (2011) Velimir Gayevskiy et al. ISME Journal
- Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds
- (2009) C. VARELA et al. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
- Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
- (2009) Maurizio Ciani et al. FEMS YEAST RESEARCH
- Microbial modulation of aromatic esters in wine: Current knowledge and future prospects
- (2009) Krista M. Sumby et al. FOOD CHEMISTRY
- Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits
- (2008) F VIANA et al. FOOD MICROBIOLOGY
- Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must
- (2008) N. Moreira et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More