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yeast

  • You have accessRestricted access
    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
  • You have accessRestricted access
    Competition between Saccharomyces cerevisiae and Saccharomyces uvarum in Controlled Chardonnay Wine Fermentations
    Sydney C. Morgan, Jade J. Haggerty, Vladimir Jiranek, Daniel M. Durall
    Am J Enol Vitic.  July 2020  71: 198-207;  published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2020.19072
  • You have accessRestricted access
    Grape Solids: Lipid Composition and Role during Alcoholic Fermentation under Enological Conditions
    Erick Casalta, Jean-Michel Salmon, Christian Picou, Jean-Marie Sablayrolles
    Am J Enol Vitic.  April 2019  70: 147-154;  published ahead of print December 21, 2018 ; DOI: 10.5344/ajev.2018.18049
  • You have accessRestricted access
    Control of Sour Rot Using Chemical and Canopy Management Techniques
    Megan E. Hall, Gregory M. Loeb, Wayne F. Wilcox
    Am J Enol Vitic.  October 2018  69: 342-350;  published ahead of print May 07, 2018 ; DOI: 10.5344/ajev.2018.17091
  • You have accessRestricted access
    Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production
    Paola Domizio, Livio Lencioni, Luca Calamai, Lorenzo Portaro, Linda F. Bisson
    Am J Enol Vitic.  July 2018  69: 266-277;  published ahead of print April 23, 2018 ; DOI: 10.5344/ajev.2018.18004
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    Evaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine Fermentation
    Valentina Giovenzana, Roberto Beghi, Paola Vagnoli, Francesco Iacono, Riccardo Guidetti, Tiziana Nardi
    Am J Enol Vitic.  July 2016  67: 308-314;  published ahead of print April 07, 2016 ; DOI: 10.5344/ajev.2016.15115
  • You have accessRestricted access
    Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions
    Erick Casalta, Aude Vernhet, Jean-Marie Sablayrolles, Catherine Tesnière, Jean-Michel Salmon
    Am J Enol Vitic.  April 2016  67: 133-138;  published ahead of print November 03, 2015 ; DOI: 10.5344/ajev.2015.15060
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    Investigating High Hydrostatic Pressure Processing as a Tool for Studying Yeast during Red Winemaking
    David G. Takush, James P. Osborne
    Am J Enol Vitic.  December 2011  62: 536-541;  published ahead of print August 31, 2011 ; DOI: 10.5344/ajev.2011.11032
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    Dynamic Changes in Ester Formation during Chardonnay Juice Fermentations with Different Yeast Inoculation and Initial Brix Conditions
    Seung-Joo Lee, Darren Rathbone, Silke Asimont, Roland Adden, Susan E. Ebeler
    Am J Enol Vitic.  January 2004  55: 346-354;  published ahead of print January 01, 2004

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