yeast
- You have accessRestricted accessTransformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine SystemsCarlos Luz Mínguez, María Amparo Ruvira Garrigues, Laura López Ocaña, Rosa Aznar Novella, Jorge Mañes Vinuesa, Giuseppe MecaAm J Enol Vitic. 2020 71: 167-174 ; DOI: 10.5344/ajev.2019.19041Carlos Luz Mínguez1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainMaría Amparo Ruvira Garrigues4Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980 Paterna, Valencia, SpainLaura López Ocaña4Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980 Paterna, Valencia, SpainRosa Aznar Novella2Departamento de Microbiología y Ecología, Universitat de València (UVEG), Av. Dr. Moliner 50, 46100, Burjassot, Valencia, Spain3Departamento de Bio-tecnología, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain4Colección Española de Cultivos Tipo, Universitat de València, Calle Agustín Escardino 9, 46980 Paterna, Valencia, SpainJorge Mañes Vinuesa1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, SpainGiuseppe Meca1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain
- You have accessRestricted accessCompetition between Saccharomyces cerevisiae and Saccharomyces uvarum in Controlled Chardonnay Wine FermentationsSydney C. Morgan, Jade J. Haggerty, Vladimir Jiranek, Daniel M. DurallAm J Enol Vitic. 2020 71: 198-207 ; DOI: 10.5344/ajev.2020.19072Sydney C. Morgan1Irving K. Barber School of Arts and Science, Department of Biology, The University of British Columbia, 1177 Research Rd., Kelowna, British Columbia, Canada, V1V 1V7Jade J. Haggerty2Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia, Australia, 50644Current address: University of South Australia, GPO Box 2471 Adelaide, South Australia, Australia, 5001Vladimir Jiranek2Department of Wine and Food Science, The University of Adelaide, Urrbrae, South Australia, Australia, 50643Australian Research Council Training Centre for Innovative Wine Production, South Australia, Australia, 5064Daniel M. Durall1Irving K. Barber School of Arts and Science, Department of Biology, The University of British Columbia, 1177 Research Rd., Kelowna, British Columbia, Canada, V1V 1V7
- You have accessRestricted accessGrape Solids: Lipid Composition and Role during Alcoholic Fermentation under Enological ConditionsErick Casalta, Jean-Michel Salmon, Christian Picou, Jean-Marie SablayrollesAm J Enol Vitic. 2019 70: 147-154 ; DOI: 10.5344/ajev.2018.18049Erick Casalta1INRA, UMR Sciences Pour l’OEnologie, 2 Place Viala, F34060 Montpellier, FranceJean-Michel Salmon2INRA, UE Pech Rouge Domaine de Pech-Rouge, F11430 Gruissan, FranceChristian Picou1INRA, UMR Sciences Pour l’OEnologie, 2 Place Viala, F34060 Montpellier, FranceJean-Marie Sablayrolles1INRA, UMR Sciences Pour l’OEnologie, 2 Place Viala, F34060 Montpellier, France
- You have accessRestricted accessControl of Sour Rot Using Chemical and Canopy Management TechniquesMegan E. Hall, Gregory M. Loeb, Wayne F. WilcoxAm J Enol Vitic. 2018 69: 342-350 ; DOI: 10.5344/ajev.2018.17091Megan E. Hall1Section of Plant Pathology and Plant-Microbe Biology, School of Integrative Plant Science, Cornell University, NYS Agricultural Experiment Station, Geneva NY 14456Gregory M. Loeb2Department of Entomology, Cornell University, NYS Agricultural Experiment Station, Geneva NY 14456.Wayne F. Wilcox1Section of Plant Pathology and Plant-Microbe Biology, School of Integrative Plant Science, Cornell University, NYS Agricultural Experiment Station, Geneva NY 14456
- You have accessRestricted accessEvaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine ProductionPaola Domizio, Livio Lencioni, Luca Calamai, Lorenzo Portaro, Linda F. BissonAm J Enol Vitic. 2018 69: 266-277 ; DOI: 10.5344/ajev.2018.18004Paola Domizio1Department of Viticulture and Enology, University of California-Davis, Davis, CA 956161Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Livio Lencioni1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Luca Calamai1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Lorenzo Portaro1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616Linda F. Bisson1Department of Viticulture and Enology, University of California-Davis, Davis, CA 95616
- You have accessRestricted accessEvaluation of Energy Saving Using a New Yeast Combined with Temperature Management in Sparkling Base Wine FermentationValentina Giovenzana, Roberto Beghi, Paola Vagnoli, Francesco Iacono, Riccardo Guidetti, Tiziana NardiAm J Enol Vitic. 2016 67: 308-314 ; DOI: 10.5344/ajev.2016.15115Valentina Giovenzana1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, ItalyRoberto Beghi1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, ItalyPaola Vagnoli2Lallemand Inc. Italia, via Gioacchino Rossini 14/B, 37060 Castel d’Azzano (VR), ItalyFrancesco Iacono3Azienda Agricola Fratelli Muratori, via Valli 31, 25031 Adro (BS), ItalyRiccardo Guidetti1Department of Agricultural and Environmental Sciences - Production, Landscape, Agroenergy (DiSAA), Università degli Studi di Milano, via Celoria 2, 20133 Milano, ItalyTiziana Nardi4Lallemand Inc. Italia, via Gioacchino Rossini 14/B, 37060 Castel d’Azzano (VR), Italy5present address, CREA, Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria, Research Centre for Industrial Crops, Bologna, Italy.
- You have accessRestricted accessReview: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological ConditionsErick Casalta, Aude Vernhet, Jean-Marie Sablayrolles, Catherine Tesnière, Jean-Michel SalmonAm J Enol Vitic. 2016 67: 133-138 ; DOI: 10.5344/ajev.2015.15060Erick Casalta1INRA, UMR 1083, Science for Enology, bat. 28, 2 place Viala, F34060 Montpellier, FranceAude Vernhet1INRA, UMR 1083, Science for Enology, bat. 28, 2 place Viala, F34060 Montpellier, FranceJean-Marie Sablayrolles1INRA, UMR 1083, Science for Enology, bat. 28, 2 place Viala, F34060 Montpellier, FranceCatherine Tesnière1INRA, UMR 1083, Science for Enology, bat. 28, 2 place Viala, F34060 Montpellier, FranceJean-Michel Salmon2INRA, UE 999, Experimental Unit of Pech Rouge, F11430 Gruissan, France
- You have accessRestricted accessInvestigating High Hydrostatic Pressure Processing as a Tool for Studying Yeast during Red WinemakingDavid G. Takush, James P. OsborneAm J Enol Vitic. 2011 62: 536-541 ; DOI: 10.5344/ajev.2011.11032David G. Takush1Graduate Student, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331James P. Osborne2Assistant Professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331
- You have accessRestricted accessSurvey of Hydrogen Sulfide Production in Wine Strains of Saccharomyces cerevisiaeG. Renuka Kumar, Vidhya Ramakrishnan, Linda F. BissonAm J Enol Vitic. 2010 61: 365-371 ; DOI: 10.5344/ajev.2010.61.3.365G. Renuka Kumar1Graduate Student, 2Postdoctoral Fellow, and 3Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616Vidhya Ramakrishnan1Graduate Student, 2Postdoctoral Fellow, and 3Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616Linda F. Bisson1Graduate Student, 2Postdoctoral Fellow, and 3Professor, Department of Viticulture and Enology, University of California, Davis, CA 95616
- You have accessRestricted accessAnalysis of the Major Hexose Transporter Genes in Wine Strains of Saccharomyces cerevisiaeJonathan E. Karpel, Warren R. Place, Linda F. BissonAm J Enol Vitic. 2008 59: 265-275 ; DOI: 10.5344/ajev.2008.59.3.265Jonathan E. Karpel1Graduate student, and 2Professor and Maynard A. Amerine Endowed Chair, Department of Viticulture and Enology, University of California, Davis, CA, 95616; 3current address, Visiting professor, Joint Science Department, The Claremont Colleges, W.M. Keck Science Center, 925 N. Mills Ave., Claremont, CA 91711.Warren R. Place1Graduate student, and 2Professor and Maynard A. Amerine Endowed Chair, Department of Viticulture and Enology, University of California, Davis, CA, 95616; 3current address, Visiting professor, Joint Science Department, The Claremont Colleges, W.M. Keck Science Center, 925 N. Mills Ave., Claremont, CA 91711.Linda F. Bisson1Graduate student, and 2Professor and Maynard A. Amerine Endowed Chair, Department of Viticulture and Enology, University of California, Davis, CA, 95616; 3current address, Visiting professor, Joint Science Department, The Claremont Colleges, W.M. Keck Science Center, 925 N. Mills Ave., Claremont, CA 91711.