Research Article
Impact of the [GAR+] Prion on Fermentation and Bacterial Community Composition with Saccharomyces cerevisiae UCD932
Gordon A. Walker, Anna Hjelmeland, Nicholas A. Bokulich, David A. Mills, Susan E. Ebeler, Linda F. Bisson
Am J Enol Vitic. 2016 67: 296-307 ; DOI: 10.5344/ajev.2016.15092
Gordon A. Walker
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
Anna Hjelmeland
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
Nicholas A. Bokulich
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
3Present address: Department of Medicine, Langone Medical Center, New York University, NY.
David A. Mills
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
2Department of Food Science and Technology, Robert Mondavi Institute, University of California, Davis, CA 95616
Susan E. Ebeler
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
Linda F. Bisson
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
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Vol 67 Issue 3
You have accessRestricted access
Impact of the [GAR+] Prion on Fermentation and Bacterial Community Composition with Saccharomyces cerevisiae UCD932
Gordon A. Walker, Anna Hjelmeland, Nicholas A. Bokulich, David A. Mills, Susan E. Ebeler, Linda F. Bisson
Am J Enol Vitic. 2016 67: 296-307 ; DOI: 10.5344/ajev.2016.15092
Gordon A. Walker
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
Anna Hjelmeland
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
Nicholas A. Bokulich
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
3Present address: Department of Medicine, Langone Medical Center, New York University, NY.
David A. Mills
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
2Department of Food Science and Technology, Robert Mondavi Institute, University of California, Davis, CA 95616
Susan E. Ebeler
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
Linda F. Bisson
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
You have accessRestricted access
Impact of the [GAR+] Prion on Fermentation and Bacterial Community Composition with Saccharomyces cerevisiae UCD932
Gordon A. Walker, Anna Hjelmeland, Nicholas A. Bokulich, David A. Mills, Susan E. Ebeler, Linda F. Bisson
Am J Enol Vitic. 2016 67: 296-307 ; DOI: 10.5344/ajev.2016.15092
Gordon A. Walker
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
Anna Hjelmeland
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
Nicholas A. Bokulich
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
3Present address: Department of Medicine, Langone Medical Center, New York University, NY.
David A. Mills
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
2Department of Food Science and Technology, Robert Mondavi Institute, University of California, Davis, CA 95616
Susan E. Ebeler
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616
Linda F. Bisson
1Department of Viticulture and Enology, Robert Mondavi Institute, University of California, Davis, CA 95616