Torulaspora delbrueckii
- Open AccessFungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast InoculationsNatacha Cureau, Renee Threlfall, Franck Carbonero, Luke Howard, Laura LavefveAm J Enol Vitic. 2021 72: 240-256 ; DOI: 10.5344/ajev.2021.20054Natacha Cureau1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andRenee Threlfall1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andFranck Carbonero1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and2Department of Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, 412 E. Spokane Falls Blvd., Spokane, WA 99202.Luke Howard1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andLaura Lavefve1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
- Open AccessInnovative Use of Non-Saccharomyces in Bio-Protection: T. delbrueckii and M. pulcherrima Applied to a Machine HarvesterLeticia Chacon-Rodriguez, C.M. Lucy Joseph, Bastien Nazaris, Joana Coulon, Shaun Richardson, Daniel A. DycusCatalyst: Discovery into Practice 2020 4: 82-90 ; DOI: 10.5344/catalyst.2020.20003Leticia Chacon-Rodriguez1Department of Viticulture and Enology, University of California, 595 Hilgard Lane, Davis, CA 95616;C.M. Lucy Joseph1Department of Viticulture and Enology, University of California, 595 Hilgard Lane, Davis, CA 95616;Bastien Nazaris2BioLaffort, 11 rue Aristide Bergès, 33270 Floirac, France; andJoana Coulon2BioLaffort, 11 rue Aristide Bergès, 33270 Floirac, France; andShaun Richardson3Laffort USA, 1460 Cader Lane, Suite C, Petaluma, CA 94954.Daniel A. Dycus3Laffort USA, 1460 Cader Lane, Suite C, Petaluma, CA 94954.
- You have accessRestricted accessRelationship Between Phospholipid and Sterol Contents in Saccharomyces cerevisiae and Torulaspora delbrueckii and their Fermentation Activity in Grape MustsJ. C. Mauricio, S. Guijo, J. M. OrtegaAm J Enol Vitic. 1991 42: 301-308 ; DOI: 10.5344/ajev.1991.42.4.301J. C. MauricioDepartment of Microbiology, Faculty of Sciences, University of Córdoba, Avda. San Alberto Magno s/n, E-14004 Córdoba, Spain.S. GuijoDepartment of Microbiology, Faculty of Sciences, University of Córdoba, Avda. San Alberto Magno s/n, E-14004 Córdoba, Spain.J. M. OrtegaDepartment of Microbiology, Faculty of Sciences, University of Córdoba, Avda. San Alberto Magno s/n, E-14004 Córdoba, Spain.
- You have accessRestricted accessThe Influence of the Yeast and Type of Culture on the Volatile Composition of Wines Fermented Without Sulfur DioxideTomás Herraiz, Guillermo Reglero, Marta Herraiz, Pedro J. Martin-Alvarez, Maria Dolores CabezudoAm J Enol Vitic. 1990 41: 313-318 ; DOI: 10.5344/ajev.1990.41.4.313Tomás HerraizInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. SpainGuillermo RegleroInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. SpainMarta HerraizInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. SpainPedro J. Martin-AlvarezInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. SpainMaria Dolores CabezudoInstituto de Fermentaciones Industriales. CSIC. Juan de la Cierva 3. 28006 Madrid. Spain