[PDF][PDF] Molecular identification of lactic acid bacteria occurring in must and wine
P Sebastian, P Herr, U Fischer… - South African Journal of …, 2011 - journals.ac.za
A specifically amplified polymorphic DNA-polymerase chain reaction (SAPD-PCR), a
molecular fingerprinting method based on the amplification of specific gene sequences, was …
molecular fingerprinting method based on the amplification of specific gene sequences, was …
Clinical evaluation of four amalgam alloys: a five-year report.
R Doglia, P Herr, J Holz, LJ Baume - The Journal of Prosthetic …, 1986 - europepmc.org
In this study 96 teeth of 12 patients were restored with either the conventional alloy Premix,
the blended non-gamma 2 amalgam Dispersalloy, or one of the spherical alloys Sybraloy …
the blended non-gamma 2 amalgam Dispersalloy, or one of the spherical alloys Sybraloy …
[BOOK][B] Otto; or Up with Dead People
…, ML Solakofski, AS Dickfeld, KR Owens, MP Herr… - 2008 - berlinale.de
Born in Northern Ontario on 3.1. 1964. He attended film school in Toronto and studied film
theory at York University. He began making Super-8mm films and published a gay punk …
theory at York University. He began making Super-8mm films and published a gay punk …
Abstracts from Presentations at the ASEV 62nd National Conference 22–23 June 2011, Monterey, CaliforniaMetabolomic Analysis of Brettanomyces bruxellensis …
…, S Sommer, M Favier, P Herr… - … Journal of Enology …, 2011 - Am Soc Enol Viticulture
Three Brettanomyces strains were grown over 54 days in a defined medium with 10% ethanol
and a Cabernet Sauvignon wine. A metabolomics analysis was done at the Metabolomics …
and a Cabernet Sauvignon wine. A metabolomics analysis was done at the Metabolomics …
Quantitative determination of α-ionone, β-ionone, and β-damascenone and enantiodifferentiation of α-ionone in wine for authenticity control using multidimensional …
J Langen, P Wegmann-Herr, HG Schmarr - Analytical and bioanalytical …, 2016 - Springer
Native concentrations of α-ionone, β-ionone, and β-damascenone were studied in various
authentic and commercial wines. In addition, the enantiomeric distribution of α-ionone was …
authentic and commercial wines. In addition, the enantiomeric distribution of α-ionone was …
Impact of Rootstock, Clonal Selection, and Berry Size of Vitis vinifera sp. Riesling on the Formation of TDN, Vitispiranes, and Other Volatile Compounds
M Ziegler, P Wegmann-Herr, HG Schmarr… - Journal of agricultural …, 2020 - ACS Publications
The C 13 -norisoprenoid aroma compounds 1,1,6-trimethyl-1,2-dihydronaphthalene (TDN)
and biosynthetically related vitispirane (VS) are important contributors to the varietal aroma of …
and biosynthetically related vitispirane (VS) are important contributors to the varietal aroma of …
Enantiodifferentiation of 1, 2-propanediol in various wines as phenylboronate ester with multidimensional gas chromatography-mass spectrometry
…, M Cavalar, C Coetzee, P Wegmann-Herr… - Analytical and …, 2016 - Springer
Native concentrations and enantiomeric distribution of 1,2-propanediol in various wines were
studied in order to evaluate its merits as a potential marker for aroma adulteration in wine. …
studied in order to evaluate its merits as a potential marker for aroma adulteration in wine. …
Quantification of cork off-flavor compounds in natural cork stoppers and wine by multidimensional gas chromatography mass spectrometry
P Slabizki, C Legrum, P Wegmann-Herr… - … Food Research and …, 2016 - Springer
Trace-level analysis of cork off-flavor compounds considered as responsible for typical [2,4,6-trichloroanisole
(TCA)] and atypical cork taint [geosmin (GSM); 2-methylisoborneol (MIB); 3-…
(TCA)] and atypical cork taint [geosmin (GSM); 2-methylisoborneol (MIB); 3-…
Use of glutathione during white wine production–impact on S-off-flavors and sensory production
P Wegmann-Herr, S Ullrich, HG Schmarr… - BIO Web of …, 2016 - bio-conferences.org
Recently two OIV resolutions (OENO 445-2015 and OENO 446-2015) were adopted, defining
the use of glutathione (GSH) up to a maximum level of 20 mg/L in must and wine. Various …
the use of glutathione (GSH) up to a maximum level of 20 mg/L in must and wine. Various …
[HTML][HTML] Influence of lysozyme addition on hydroxycinnamic acids and volatile phenols during wine fermentation
Most yeast and bacteria in wine are able to metabolize hydroxycinnamic acids into volatile
phenols via enzyme-mediated decarboxylation. Our trials performed in wine and model …
phenols via enzyme-mediated decarboxylation. Our trials performed in wine and model …