Yeast interactions and wine flavour

GH Fleet - International journal of food microbiology, 2003 - Elsevier
… harvested from numerous vineyards in New South Wales, Australia, and correlated its
occurrence with the use of this species as a biopesticide during grape cultivation (Bae and Fleet, …

[BOOK][B] Wine microbiology and biotechnology

GH Fleet - 1993 - books.google.com
Wine Microbiology and Biotechnology presents developments in fermentation technology,
enzyme technology, and technologies for the genetic engineering of microorganisms in a …

Yeasts in foods and beverages: impact on product quality and safety

GH Fleet - Current opinion in biotechnology, 2007 - Elsevier
The role of yeasts in food and beverage production extends beyond the well-known bread,
beer and wine fermentations. Molecular analytical technologies have led to a major revision …

Practical implications of malolactic fermentation: a review

…, R Eschenbruch, TH Lee, GH Fleet - … Journal of Enology …, 1985 - Am Soc Enol Viticulture
Malolactic fermentation (MLF) is discussed in terms of its effect on wine quality and methods
currently available for its control. Benefits of MLF include the lowering of acidity in high acid …

Wine yeasts for the future

GH Fleet - FEMS yeast research, 2008 - academic.oup.com
… Bae & GH Fleet, unpublished data). Possibly, such modification gives low initial numbers of
Saccharomyces a better chance to compete with the higher populations of other species. As …

Yeasts in dairy products.

GH Fleet - 1990 - cabidigitallibrary.org
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The microbial ecology of cocoa bean fermentations in Indonesia

MM Ardhana, GH Fleet - International journal of food microbiology, 2003 - Elsevier
Cocoa beans are the principal raw material of chocolate manufacture. The beans are subject
to a microbial fermentation as the first stage in chocolate production. The microbial ecology …

Evolution of yeasts and lactic acid bacteria during fermentation and storage of Bordeaux wines

GH Fleet, S Lafon-Lafourcade… - Applied and …, 1984 - Am Soc Microbiol
The levels of yeasts and lactic acid bacteria that naturally developed during the vinification of
two red and two white Bordeaux wines were quantitatively examined. Yeasts of the genera …

Occurrence and growth of lactic acid bacteria in wine: a review

…, R Eschenbruch, CR Davis, GH Fleet… - … Journal of Enology …, 1985 - Am Soc Enol Viticulture
The growth of lactic acid bacteria in wine is of considerable significance to red and white
wine quality. Malolactic fermentation and spoilage are two important consequences of the …

Composition of the cell walls of several yeast species

TH Nguyen, GH Fleet, PL Rogers - Applied microbiology and …, 1998 - Springer
Cell walls, representing 26%–32% of the cell dry weight, were prepared from several strains
of the yeasts Kloeckera apiculata, Debaryomyces hansenii, Zygosaccharomyces bailii,…