lactic acid bacteria

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Autochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking Conditions
Silvia Pérez-Magariño, Estela Cano-Mozo, Clara Albors, Antonio Santos, Eva Navascués

Am J Enol Vitic. April 2021 72: 170-180; published ahead of print December 29, 2020 ; DOI: 10.5344/ajev.2020.20010
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Prediction of Effective Steam Sterilization Times for Wine Barrels Using a Mathematical Modeling Approach
Ruiye Yao, Grace Kwong, Konrad V. Miller, David E. Block

Am J Enol Vitic. January 2021 72: 101-105; published ahead of print October 09, 2020 ; DOI: 10.5344/ajev.2020.20047
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Transformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine Systems
Carlos Luz Mínguez, María Amparo Ruvira Garrigues, Laura López Ocaña, Rosa Aznar Novella, Jorge Mañes Vinuesa, Giuseppe Meca

Am J Enol Vitic. July 2020 71: 167-174; published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2019.19041
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Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria. A Structure-Activity Relationship Study
María Gilda Stivala, Margarita Beatriz Villecco, Daniel Enriz, Pedro Aredes Fernández

Am J Enol Vitic. April 2017 68: 228-233; published ahead of print January 06, 2017 ; DOI: 10.5344/ajev.2016.16084
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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. July 2016 67: 296-307; published ahead of print March 01, 2016 ; DOI: 10.5344/ajev.2016.15092

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