non-Saccharomyces yeast
- You have accessRestricted accessInfluence of Select Non-Saccharomyces Yeast on Hanseniaspora uvarum Growth during Prefermentation Cold MacerationJared Johnson, Mengying Fu, Michael Qian, Christopher Curtin, James P. OsborneAm J Enol Vitic. 2020 71: 278-287 ; DOI: 10.5344/ajev.2020.20004Jared Johnson1Graduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331Mengying Fu1Graduate student, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331Michael Qian2Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331Christopher Curtin3Assistant Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331James P. Osborne4Associate Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331
- You have accessRestricted accessCompetition between Saccharomyces cerevisiae and Saccharomyces uvarum in Controlled Chardonnay Wine FermentationsSydney C. Morgan, Jade J. Haggerty, Vladimir Jiranek, Daniel M. DurallAm J Enol Vitic. 2020 71: 198-207 ; DOI: 10.5344/ajev.2020.19072Sydney C. Morgan1Irving K. Barber School of Arts and Science, Department of Biology, The University of British Columbia, 1177 Research Rd., Kelowna, British Columbia, Canada, V1V 1V7Jade J. Haggerty2Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia, Australia, 50644Current address: University of South Australia, GPO Box 2471 Adelaide, South Australia, Australia, 5001Vladimir Jiranek2Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia, Australia, 50643Australian Research Council Training Centre for Innovative Wine Production, South Australia, Australia, 5064Daniel M. Durall1Irving K. Barber School of Arts and Science, Department of Biology, The University of British Columbia, 1177 Research Rd., Kelowna, British Columbia, Canada, V1V 1V7
- You have accessRestricted accessInfluence of Nitrogen Content on Grape Non-Saccharomyces Glycosidic ActivitiesJosé Juan Mateo TolosaAm J Enol Vitic. 2019 70: 318-322 ; DOI: 10.5344/ajev.2019.18063José Juan Mateo Tolosa1Departamento de Microbiología y Ecología, Universitat de València, Dr. Moliner 50, E-46100, Burjassot, Valencia, Spain
- You have accessRestricted accessImpact of Yeasts Present during Prefermentation Cold Maceration of Pinot noir Grapes on Wine Volatile AromasHarper Hall, Qin Zhou, Michael C. Qian, James P. OsborneAm J Enol Vitic. 2017 68: 81-90 ; DOI: 10.5344/ajev.2016.16046Harper Hall1Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, United StatesQin Zhou1Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, United StatesMichael C. Qian1Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, United StatesJames P. Osborne1Oregon State University, Department of Food Science and Technology, 100 Wiegand Hall, Corvallis, OR 97331, United States
- You have accessRestricted accessWine Yeast Inhibition by Sulfur Dioxide: A Comparison of Culture-Dependent and Independent MethodsLuca Cocolin, David A. MillsAm J Enol Vitic. 2003 54: 125-130 ; DOI: 10.5344/ajev.2003.54.2.125Luca CocolinDepartment of Viticulture and Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616-8749Dipartimento di Scienze degli Alimenti, Universita’ degli studi di Udine, via Marangoni 97, 33100, Udine, Italy.