yeast

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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. January 2020 ajev.2020.19072; published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2020.19072
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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. January 2020 ajev.2019.19041; published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2019.19041
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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
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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
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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
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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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