yeasts
- You have accessRestricted accessIndirect Evaluation of Microbial Spoiling Activity in Grape Marcs by Near-Infrared SpectroscopyBarbara Bovo, Massimo De Marchi, Milena Carlot, Stefano Soligo, Viviana Corich, Alessio GiacominiAm J Enol Vitic. 2013 64: 411-415 ; DOI: 10.5344/ajev.2013.12133Barbara Bovo1Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell’Università 16, 35020 Legnaro, Padova, ItalyMassimo De Marchi1Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell’Università 16, 35020 Legnaro, Padova, ItalyMilena Carlot2C.I.R.V.E., Università degli Studi di Padova, via XXVIII Aprile 14, 31015, Conegliano, Treviso, ItalyStefano Soligo3Centro Regionale per la Viticoltura, l’Enologia e la Grappa, Veneto Agricoltura, via Zamboni, 31015 Conegliano, Treviso, Italy.Viviana Corich1Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell’Università 16, 35020 Legnaro, Padova, Italy2C.I.R.V.E., Università degli Studi di Padova, via XXVIII Aprile 14, 31015, Conegliano, Treviso, ItalyAlessio Giacomini1Department of Agronomy, Food, Natural Resources, Animals and Environment, University of Padova, viale dell’Università 16, 35020 Legnaro, Padova, Italy2C.I.R.V.E., Università degli Studi di Padova, via XXVIII Aprile 14, 31015, Conegliano, Treviso, Italy
- You have accessRestricted accessHigh-Pressure Homogenization to Modify Yeast Performance for Sparkling Wine Production According to Traditional MethodsFrancesca Patrignani, Maurice Ndagijimana, Pamela Vernocchi, Andrea Gianotti, Claudio Riponi, Fausto Gardini, Rosalba LanciottiAm J Enol Vitic. 2013 64: 258-267 ; DOI: 10.5344/ajev.2012.12096Francesca Patrignani1PhD in Food Biotechnology, Department of Food Science, University of Bologna, viale Fanin 44, 40127 Bologna, ItalyMaurice Ndagijimana2Researcher, Department of Agricultural Food & Nutritional Science, Agriculture/Forestry Centre, University of Alberta, Edmonton, T6G 2P5, CanadaPamela Vernocchi1PhD in Food Biotechnology, Department of Food Science, University of Bologna, viale Fanin 44, 40127 Bologna, ItalyAndrea Gianotti3Researcher, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.Claudio Riponi4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.Fausto Gardini4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.Rosalba Lanciotti4Associate Professor, Department of Agricultural and Food Sciences, University of Bologna, viale Fanin 44, 40127 Bologna, Italy.
- You have accessRestricted accessEffect of Yeast Strain and Supplementation with Inactive Yeast during Alcoholic Fermentation on Wine PolysaccharidesElena González-Royo, Andoni Urtasun, Mariona Gil, Nikolaos Kontoudakis, Mireia Esteruelas, Francesca Fort, Joan Miquel Canals, Fernando ZamoraAm J Enol Vitic. 2013 64: 268-273 ; DOI: 10.5344/ajev.2012.12071Elena González-Royo1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Andoni Urtasun1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Mariona Gil1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Nikolaos Kontoudakis1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Mireia Esteruelas1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Francesca Fort1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Joan Miquel Canals1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.Fernando Zamora1Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain.
- You have accessRestricted accessPromotion of Autolysis Through the Interaction of Killer and Sensitive Yeasts: Potential Application in Sparkling Wine ProductionBryan E. N. Todd, Graham H. Fleet, Paul A. HenschkeAm J Enol Vitic. 2000 51: 65-72 ; DOI: 10.5344/ajev.2000.51.1.65Bryan E. N. ToddDepartment of Food Science and Technology, The University of New South Wales, Sydney, New South Wales, 2052, AustraliaGraham H. Fleet
- You have accessRestricted accessComposition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part I. White WinesA. Vernhet, K. Dupre, L. Boulange-Petermann, V. Cheynier, P. Pellerin, M. MoutounetAm J Enol Vitic. 1999 50: 391-397 ; DOI: 10.5344/ajev.1999.50.4.391A. VernhetInstitut Supérieur de la Vigne et du Vin, UFR d'Œnologie, IPV-ENSAM, 2 place Viala, 34 060 Montpellier cedex 2, FranceK. DupreL. Boulange-PetermannV. CheynierP. Pellerin
- You have accessRestricted accessComposition of Tartrate Precipitates Deposited on Stainless Steel Tanks During the Cold Stabilization of Wines. Part II. Red WinesA. Vernhet, K. Dupre, L. Boulange-Petermann, V. Cheynier, P. Pellerin, M. MoutounetAm J Enol Vitic. 1999 50: 398-403 ; DOI: 10.5344/ajev.1999.50.4.398A. VernhetInstitut Supérieur de la Vigne et du Vin, UFR d'Œnologie, IPV-ENSAM, 2 place Viala, 34 060 Montpellier cedex 2, FranceK. DupreL. Boulange-PetermannV. CheynierP. Pellerin
- You have accessRestricted accessEffects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine YeastsCharoen Charoenchai, Graham H. Fleet, Paul A. HenschkeAm J Enol Vitic. 1998 49: 283-288 ; DOI: 10.5344/ajev.1998.49.3.283Charoen CharoenchaiDepartment of Food Science and Technology, The University of New South Wales, Sydney, New South Wales, 2052, AustraliaGraham H. Fleet
- You have accessRestricted accessDetermination of the Three Isomers of 2,3-Butanediol Formed by Yeasts or Lactic Acid Bacteria During FermentationB. Herold, P. Pfeiffer, F. RadlerAm J Enol Vitic. 1995 46: 134-137 ; DOI: 10.5344/ajev.1995.46.1.134B. HeroldInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, D-55099 Mainz, Germany.P. PfeifferInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, D-55099 Mainz, Germany.F. RadlerInstitut für Mikrobiologie und Weinforschung der Johannes Gutenberg-Universität Mainz, D-55099 Mainz, Germany.
- You have accessRestricted accessEffects of the Grape Must Lees and Insoluble Materials on the Alcoholic Fermentation Rate and the Production of Acetic Acid, Pyruvic Acid, and AcetaldehydeC. Delfini, A. CostaAm J Enol Vitic. 1993 44: 86-92 ; DOI: 10.5344/ajev.1993.44.1.86C. DelfiniIstituto Sperimentale per I'Enologia, Via P. Micca 35, 14100 Asti, Italia.A. CostaIstituto Sperimentale per I'Enologia, Via P. Micca 35, 14100 Asti, Italia.
- You have accessRestricted accessThe Incidence of Sorbic Acid-Resistant Gluconobacters and Yeasts on Grapes Grown in New York StateD. F. Splittstoesser, J. J. ChurneyAm J Enol Vitic. 1992 43: 290-293 ; DOI: 10.5344/ajev.1992.43.3.290D. F. SplittstoesserDept. of Food Science & Technology, Cornell University, NYSAES, Geneva, NY 14456.J. J. ChurneyDept. of Food Science & Technology, Cornell University, NYSAES, Geneva, NY 14456.