Saccharomyces bayanus
- You have accessRestricted accessProduction of Bottle-Fermented Sparkling Wine Using Yeast Immobilized in Double-Layer Gel Beads or StrandsKoki Yokotsuka, Mizuo Yajima, Toshihide MatsudoAm J Enol Vitic. 1997 48: 471-481 ; DOI: 10.5344/ajev.1997.48.4.471Koki YokotsukaThe Institute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi 400, JapanMizuo Yajima
- You have accessRestricted accessLower Fructose Uptake Capacity of Genetically Characterized Strains of Saccharomyces bayanus Compared to Strains of Saccharomyces cerevisiae: A Likely Cause of Reduced Alcoholic Fermentation ActivityMartin Schütz, Jürg GafnerAm J Enol Vitic. 1995 46: 175-180 ; DOI: 10.5344/ajev.1995.46.2.175Martin SchützGetränkemikrobiologie, Swiss Federal Research Station for Fruit-Growing, Viticulture and Horticulture, CH-8820 Wadenswil, Switzerland.Jürg GafnerGetränkemikrobiologie, Swiss Federal Research Station for Fruit-Growing, Viticulture and Horticulture, CH-8820 Wadenswil, Switzerland.
- You have accessRestricted accessHybridization and Typing of Yeasts Used in Sparkling Wine FermentationsN. P. Jolly, B. J. H. Janse, T. J. Van Rooyen, J. H. LouwAm J Enol Vitic. 1993 44: 217-226 ; DOI: 10.5344/ajev.1993.44.2.217N. P. JollyNietvoorbij Institue for Viticulture and Oenology, Private Bag X5026, Stellenbosch 7600, Republic of South AfricaB. J. H. JanseT. J. Van Rooyen
- You have accessRestricted accessCharacterization of Hexose Uptake in Wine Strains of Saccharomyces cerevisiae and Saccharomyces bayanusC. J. Mcclellan, A. L. Does, L. F. BissonAm J Enol Vitic. 1989 40: 9-15 ; DOI: 10.5344/ajev.1989.40.1.9C. J. McclellanDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.A. L. DoesDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.L. F. BissonDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.