Brettanomyces
- You have accessRestricted accessPrediction of Effective Steam Sterilization Times for Wine Barrels Using a Mathematical Modeling ApproachRuiye Yao, Grace Kwong, Konrad V. Miller, David E. BlockAm J Enol Vitic. 2021 72: 101-105 ; DOI: 10.5344/ajev.2020.20047Ruiye Yao1Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616;Grace Kwong2Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616;Konrad V. Miller2Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616;3Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616.David E. Block2Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616;3Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616.
- You have accessRestricted accessEfficacy of Warmed Wine Against Brettanomyces bruxellensis Present in Oak Barrel StavesZachary M. Cartwright, Charles G. EdwardsAm J Enol Vitic. 2020 71: 249-255 ; DOI: 10.5344/ajev.2020.19082Zachary M. Cartwright1School of Food Science, Washington State University, Pullman, WA 99164-6376Charles G. Edwards1School of Food Science, Washington State University, Pullman, WA 99164-6376
- You have accessRestricted accessCellar Temperature Affects Brettanomyces bruxellensis Population and Volatile Phenols Production in Aging Bordeaux WinesAlice Cibrario, Cécile Miot Sertier, Laurent Riquier, Gilles de Revel, Isabelle Masneuf-Pomarède, Patricia Ballestra, Marguerite Dols-LafargueAm J Enol Vitic. 2020 71: 1-9 ; DOI: 10.5344/ajev.2019.19029Alice Cibrario1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Cécile Miot Sertier1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Laurent Riquier1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Gilles de Revel1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Isabelle Masneuf-Pomarède1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Patricia Ballestra1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.Marguerite Dols-Lafargue1Univ. Bordeaux, ISVV, Unité de recherche OEnologie EA 4577, USC 1366 INRA, Bordeaux INP, 33140 Villenave d’Ornon, France.
- You have accessRestricted accessComparison of Proteomic, Metabolic, and Growth Profiles of Brettanomyces bruxellensis Isolates from Croatian WinesStela Križanović, Leo Gracin, Mario Cindrić, Marina Tomašević, Karla Kelšin, Katarina Lukić, Karin Kovačević GanićAm J Enol Vitic. 2019 70: 77-87 ; DOI: 10.5344/ajev.2018.18025Stela Križanović1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaLeo Gracin1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaMario Cindrić2Ruđer Bošković Institute, Laboratory for System Biomedicine and Centre for Proteomics and Mass Spectrometry, Planinska 1, 10000 Zagreb, Croatia.Marina Tomašević1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaKarla Kelšin1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaKatarina Lukić1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, CroatiaKarin Kovačević Ganić1Faculty of Food Technology and Biotechnology, University of Zagreb, Laboratory for Technology and Analysis of Wine, Pierottijeva 6, 10000 Zagreb, Croatia
- You have accessRestricted accessReduction of Brettanomyces bruxellensis Populations from Oak Barrel Staves Using SteamZachary M. Cartwright, Dean A. Glawe, Charles G. EdwardsAm J Enol Vitic. 2018 69: 400-409 ; DOI: 10.5344/ajev.2018.18024Zachary M. Cartwright1School of Food Science, Washington State University, Pullman, WA 99164-6376Dean A. Glawe2formerly with the Department of Plant Pathology, Washington State University, Pullman, WA 99164-6376Charles G. Edwards1School of Food Science, Washington State University, Pullman, WA 99164-6376
- You have accessRestricted accessInfluence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential ProfilesMarie Lisandra Zepeda-Mendoza, Nathalia Kruse Edwards, Mikkel Gulmann Madsen, Martin Abel-Kistrup, Lara Puetz, Thomas Sicheritz-Ponten, Jan H. SwiegersAm J Enol Vitic. 2018 69: 321-333 ; DOI: 10.5344/ajev.2018.17092Marie Lisandra Zepeda-Mendoza1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkNathalia Kruse Edwards1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkMikkel Gulmann Madsen1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkMartin Abel-Kistrup1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, DenmarkLara Puetz2Centre for Geo-Genetics, Natural History Museum of Denmark, University of Copenhagen, Øster Voldgade 5-7, 1350 Copenhagen K, DenmarkThomas Sicheritz-Ponten3Center for Biological Sequence Analysis, Department of Bio and Health Informatics, Technical University of Denmark, Anker Engelunds Vej 1 Bygning 101A, 2800 Kgs. Lyngby, DenmarkJan H. Swiegers1Chr. Hansen A/S, Bøge Allé 10, 2970 Hørsholm, Denmark
- You have accessRestricted accessInteractions between Storage Temperature and Ethanol that Affect Growth of Brettanomyces bruxellensis in Merlot WineTaylor A. Oswald, Charles G. EdwardsAm J Enol Vitic. 2017 68: 188-194 ; DOI: 10.5344/ajev.2017.16102Taylor A. Oswald1Mark Ryan Winery, Walla Walla, WA 99362Charles G. Edwards2School of Food Science, Washington State University, Pullman, WA 99164-6376
- You have accessRestricted accessCreation and Use of a Brettanomyces Aroma WheelC.M. Lucy Joseph, Elizabeth Albino, Linda F. BissonCatalyst: Discovery into Practice 2017 1: 12-20 ; DOI: 10.5344/catalyst.2016.16003C.M. Lucy Joseph1Department of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616 andElizabeth Albino2Codexis; 200 Penobscot Drive, Redwood City, CA 94063.Linda F. Bisson
- You have accessRestricted accessBrettanomyces bruxellensis Aroma-Active Compounds Determined by SPME GC-MS Olfactory AnalysisC.M. Lucy Joseph, Elizabeth A. Albino, Susan E. Ebeler, Linda F. BissonAm J Enol Vitic. 2015 66: 379-387 ; DOI: 10.5344/ajev.2015.14073C.M. Lucy Joseph1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Elizabeth A. Albino1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Susan E. Ebeler1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616
- You have accessRestricted accessProduction of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor SubstratesC.M. Lucy Joseph, Laura W. Gorton, Susan E. Ebeler, Linda F. BissonAm J Enol Vitic. 2013 64: 231-240 ; DOI: 10.5344/ajev.2013.12095C.M. Lucy Joseph1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Laura W. Gorton2Cork Supply, 531 Stone Road, Benicia, CA 94510.Susan E. Ebeler1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, University of California, Davis, 595 Hilgard Lane, Davis, CA 95616