Saccharomyces cerevisiae
- You have accessRestricted accessGenetic Basis for Osmosensitivity and Genetic Instability of the Wine Yeast Saccharomyces cerevisiae VIN7Daniel J. Erasmus, Hennie J.J. van VuurenAm J Enol Vitic. 2009 60: 145-154 ; DOI: 10.5344/ajev.2009.60.2.145Daniel J. Erasmus1Ph.D. student, 3Professor and Eagles Chair, Director, Wine Research Centre, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;Hennie J.J. van Vuuren1Ph.D. student, 3Professor and Eagles Chair, Director, Wine Research Centre, Faculty of Land and Food Systems, University of British Columbia, 2205 East Mall, Vancouver, BC V6T 1Z4, Canada;
- You have accessRestricted accessGeneration of Novel Wine Yeast Strains by Adaptive EvolutionColin McBryde, Jennifer M. Gardner, Miguel de Barros Lopes, Vladimir JiranekAm J Enol Vitic. 2006 57: 423-430 ; DOI: 10.5344/ajev.2006.57.4.423Colin McBryde1School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia; 2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaJennifer M. Gardner1School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia; 2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaMiguel de Barros Lopes1School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia; 2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, AustraliaVladimir Jiranek1School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond, SA 5064, Australia; 2The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia
- You have accessRestricted accessImpact of Different Strains of Saccharomyces cerevisiae on Malolactic Fermentation by Oenococcus oeniJesper T. Larsen, Jan-Clair Nielsen, Birgitte Kramp, Marianne Richelieu, Pia Bjerring, Mette J. Riisager, Nils Arneborg, Charles G. EdwardsAm J Enol Vitic. 2003 54: 246-251 ; DOI: 10.5344/ajev.2003.54.4.246Jesper T. LarsenDepartment of Dairy and Food Science, The Royal Veterinary and Agricultural University, Frederiksberg, DenmarkJan-Clair NielsenBirgitte KrampMarianne RichelieuPia BjerringMette J. RiisagerNils Arneborg
- You have accessRestricted accessChanges in Chitinase and Thaumatin-like Pathogenesis-Related Proteins of Grape Berries during the Champagne Winemaking ProcessSebastien Manteau, Bernard Lambert, Philippe Jeandet, Laurent LegendreAm J Enol Vitic. 2003 54: 267-272 ; DOI: 10.5344/ajev.2003.54.4.267Sebastien ManteauPlant Biochemistry and Molecular Biology Research Unit, Laboratory of Botany and Plant PhysiologyBernard LambertPhilippe Jeandet
- You have accessRestricted accessMalic Acid Consumption by Dry Immobilized Cells of Schizosaccharomyces pombeSofía Silva, Felipe Ramón-Portugal, Patricia Andrade, Susana Abreu, Maria de Fatima Texeira, Pierre StrehaianoAm J Enol Vitic. 2003 54: 50-55 ; DOI: 10.5344/ajev.2003.54.1.50Sofía SilvaProenol, Indústria Biotecnológica Lda., Travessa das Lages, 267, Apartado 547, 4405-194 Canelas, V.N.Gaia, PortugalFelipe Ramón-PortugalPatricia AndradeSusana AbreuMaria de Fatima Texeira
- You have accessRestricted accessEffect of Saccharomyces cerevisiae Yeast Strains on the Liberation of Volatile Thiols in Sauvignon blanc WineMarie-Laure Murat, Isabelle Masneuf, Philippe Darriet, Vallerie Lavigne, Takatoshi Tominaga, Denis DubourdieuAm J Enol Vitic. 2001 52: 136-139 ; DOI: 10.5344/ajev.2001.52.2.136Marie-Laure MuratFaculté d’œnologie de Bordeaux, Université Victor Ségalen, 351 cours de la Liberation, 33405 Talence, France.Isabelle MasneufPhilippe DarrietVallerie LavigneTakatoshi Tominaga
- You have accessRestricted accessKiller Yeasts: Incidence in the Ecology of Spontaneous FermentationA. R. Gutiérrez, S. Epifanio, P. Garijo, R. López, P. SantamaríaAm J Enol Vitic. 2001 52: 352-356 ; DOI: 10.5344/ajev.2001.52.4.352A. R. GutiérrezDepartamento de Agricultura, Universidad de La Rioja, Avda. de la Paz, 105, 26004 Logroño, La Rioja, SpainS. EpifanioP. GarijoR. López
- You have accessRestricted accessImplication of Acetic Acid in the Induction of Slow/Stuck Grape Juice Fermentations and Inhibition of Yeast by Lactobacillus spC. G. Edwards, A. G. Reynolds, A. V. Rodriguez, M. J. Semon, J. M. MillsAm J Enol Vitic. 1999 50: 204-210 ; DOI: 10.5344/ajev.1999.50.2.204C. G. EdwardsDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99163-6376A. G. ReynoldsA. V. RodriguezM. J. Semon
- You have accessRestricted accessAcidification of Grape Musts by Saccharomyces cerevisiae Wine Yeast Strains Genetically Engineered to Produce Lactic AcidS. Dequin, E. Baptista, P. BarreAm J Enol Vitic. 1999 50: 45-50 ; DOI: 10.5344/ajev.1999.50.1.45S. DequinLaboratoire de Microbiologie et Technologie des Fermentations, INRA-IPV, 2 Place Viala, F-34060 Montpellier cedex 2, France.E. BaptistaLaboratoire de Microbiologie et Technologie des Fermentations, INRA-IPV, 2 Place Viala, F-34060 Montpellier cedex 2, France.P. BarreLaboratoire de Microbiologie et Technologie des Fermentations, INRA-IPV, 2 Place Viala, F-34060 Montpellier cedex 2, France.
- You have accessRestricted accessEffect of Grape Skin Maceration on Sterol, Phospholipid, and Fatty Acid Contents of Saccharomyces cerevisiae During Alcoholic FermentationE. Valero, M. C. Millan, J. C. Mauricio, J. M. OrtegaAm J Enol Vitic. 1998 49: 119-124 ; DOI: 10.5344/ajev.1998.49.2.119E. ValeroDept. of Microbiology. Faculty of Science, University of Córdoba, Avda. San Alberto Magno s/n, 14004-Córdoba, Spain.M. C. MillanDept. of Microbiology. Faculty of Science, University of Córdoba, Avda. San Alberto Magno s/n, 14004-Córdoba, Spain.J. C. MauricioDept. of Microbiology. Faculty of Science, University of Córdoba, Avda. San Alberto Magno s/n, 14004-Córdoba, Spain.J. M. OrtegaDept. of Microbiology. Faculty of Science, University of Córdoba, Avda. San Alberto Magno s/n, 14004-Córdoba, Spain.