winemaking
- You have accessRestricted accessTransformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine SystemsCarlos Luz Mínguez, María Amparo Ruvira Garrigues, Laura López Ocaña, Rosa Aznar Novella, Jorge Mañes Vinuesa, Giuseppe MecaAm J Enol Vitic. 2020 71: 167-174 ; DOI: 10.5344/ajev.2019.19041Carlos Luz Mínguez1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainMaría Amparo Ruvira Garrigues4Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980 Paterna, Valencia, SpainLaura López Ocaña4Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980 Paterna, Valencia, SpainRosa Aznar Novella2Departamento de Microbiología y Ecología, Universitat de València (UVEG), Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain3Departamento de Bio-tecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain4Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980 Paterna, Valencia, SpainJorge Mañes Vinuesa1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainGiuseppe Meca1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
- You have accessRestricted accessDiacetyl Formation by Oenococcus oeni during Winemaking Induced by Exogenous PyruvateRoman Mink, Ralf Kölling, Stephan Sommer, Hans-Georg Schmarr, Maren Scharfenberger-SchmeerAm J Enol Vitic. 2015 66: 85-90 ; DOI: 10.5344/ajev.2014.14056Roman Mink1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, GermanyRalf Kölling2Hohenheim University, Department Fermentation Technology, Garbenstraße 23, D-70599, Stuttgart, GermanyStephan Sommer3Appalachian State University, Fermentation Sciences, 730 Rivers Street, Boone, NC 28607.Hans-Georg Schmarr1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, GermanyMaren Scharfenberger-Schmeer1State Education and Research Center of Viticulture and Horticulture, Breitenweg 71, D-67435, Neustadt/Weinstraße, Germany
- You have accessRestricted accessRehydration Protocols for Active Dry Wine Yeasts and the Search for Early Indicators of Yeast ActivityVirginie Soubeyrand, Anne Julien, Jean-Marie SablayrollesAm J Enol Vitic. 2006 57: 474-480 ; DOI: 10.5344/ajev.2006.57.4.474Virginie Soubeyrand1Lallemand S.A., 19, Rue des Briquetiers, BT59, 31703 Blagnac cedex, France; 2Unité Mixte de Recherche-Sciences pour l’Œnologie, INRA, 2 Place Viala, 34060 Montpellier cedex 1, France.Anne Julien1Lallemand S.A., 19, Rue des Briquetiers, BT59, 31703 Blagnac cedex, France; 2Unité Mixte de Recherche-Sciences pour l’Œnologie, INRA, 2 Place Viala, 34060 Montpellier cedex 1, France.Jean-Marie Sablayrolles1Lallemand S.A., 19, Rue des Briquetiers, BT59, 31703 Blagnac cedex, France; 2Unité Mixte de Recherche-Sciences pour l’Œnologie, INRA, 2 Place Viala, 34060 Montpellier cedex 1, France.
- You have accessRestricted accessProtein Fraction Analysis of White Wine by FPLCJ. M. Canals, L. Arola, F. ZamoraAm J Enol Vitic. 1998 49: 383-388 ; DOI: 10.5344/ajev.1998.49.4.383J. M. CanalsUnitat d'Enologia. Centre de Refer[unknown]ncia en Tecnologia d'Aliments (CERTA) de la Generalitat de Catalunya, Departament de Bioqu'mica i Biotecnologia, Escola d'Enologia de Tarragona, Universitat Rovira i Virgili. C/Ramón y Cajal, 70, 43005-Tarragona, Spain.L. ArolaUnitat d'Enologia. Centre de Refer[unknown]ncia en Tecnologia d'Aliments (CERTA) de la Generalitat de Catalunya, Departament de Bioqu'mica i Biotecnologia, Escola d'Enologia de Tarragona, Universitat Rovira i Virgili. C/Ramón y Cajal, 70, 43005-Tarragona, Spain.F. ZamoraUnitat d'Enologia. Centre de Refer[unknown]ncia en Tecnologia d'Aliments (CERTA) de la Generalitat de Catalunya, Departament de Bioqu'mica i Biotecnologia, Escola d'Enologia de Tarragona, Universitat Rovira i Virgili. C/Ramón y Cajal, 70, 43005-Tarragona, Spain.
- You have accessRestricted accessInfluence of Viticultural and Enological Practices on the Development of Yeast Populations During WinemakingLuis Angulo Regueiro, Cesar Lema Costas, José Eliseo López RubioAm J Enol Vitic. 1993 44: 405-408 ; DOI: 10.5344/ajev.1993.44.4.405Luis Angulo RegueiroDept. of Fundamental Biology, Faculty of Sciences. University of Vigo. P.O.Box 874, E-36080 Vigo (Spain).Cesar Lema CostasDept. of Fundamental Biology, Faculty of Sciences. University of Vigo. P.O.Box 874, E-36080 Vigo (Spain).José Eliseo López RubioDept. of Fundamental Biology, Faculty of Sciences. University of Vigo. P.O.Box 874, E-36080 Vigo (Spain).
- You have accessRestricted accessTechnology of Yeast Usage in WinemakingGerald Reed, Tilak W. NagodawithanaAm J Enol Vitic. 1988 39: 83-90 ; DOI: 10.5344/ajev.1988.39.1.83Gerald ReedUniversal Foods Corporation, 6143 N. 60th St., Milwaukee, WI 53218.Tilak W. NagodawithanaUniversal Foods Corporation, 6143 N. 60th St., Milwaukee, WI 53218.