Results 151 to 160 of about 435,518 (213)

Proteomic characterization of extracellular vesicles produced by several wine yeast species. [PDF]

Microb Biotechnol, 2020
Mencher A, Morales P, Valero E, Tronchoni J, Patil KR, Gonzalez R.   +5 more
europepmc   +1 more source

Effect of Isomixing on Grape Must Fermentations of ATF1-Overexpressing Wine Yeast Strains. [PDF]

Foods, 2020
van Wyk N, Michling F, Bergamo D, Brezina S, Pretorius IS, von Wallbrunn C, Wendland J.   +6 more
europepmc   +1 more source

The Cryophilic Wine Yeast and Aging of Wines.

journal of the japanese society for cold preservation of food, 1995
openaire   +2 more sources

Different Nitrogen Consumption Patterns in Low Temperature Fermentations in the Wine Yeast Saccharomyces cerevisiae. [PDF]

Foods
García-Ríos E, Pardo J, Su Y, Guillamón JM.   +3 more
europepmc   +1 more source

Wine yeast peroxiredoxin TSA1 plays a role in growth, stress response and trehalose metabolism in biomass propagation. [PDF]

Microorganisms, 2020
Garrigós V, Picazo C, Matallana E, Aranda A.   +3 more
europepmc   +1 more source

Exploring wine yeast natural biodiversity to select strains with enological traits adapted to climate change. [PDF]

Heliyon
Guedes JP, Cardoso TV, Fernandes T, Mendes F, Baleiras-Couto MM, Duarte FL, Sousa MJ, Franco-Duarte R, Chaves SR, Côrte-Real M.   +9 more
europepmc   +1 more source

Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation. [PDF]

Sci Rep, 2020
Bagheri B, Bauer FF, Cardinali G, Setati ME.   +3 more
europepmc   +1 more source

Physical cell-cell contact elicits specific transcriptomic responses in wine yeast species. [PDF]

Microbiol Spectr
Luyt NA, de Witt RN, Divol B, Patterton HG, Setati ME, Taillandier P, Bauer FF.   +6 more
europepmc   +1 more source

Evaluation of Saccharomyces cerevisiae Wine Yeast Competitive Fitness in Enologically Relevant Environments by Barcode Sequencing. [PDF]

G3 (Bethesda), 2020
Schmidt SA, Kolouchova R, Forgan AH, Borneman AR.   +3 more
europepmc   +1 more source

Yeasts and wine technique for sensory enhancement of wine

, 2015
As far as it concerns white wine, the first reason of the widespread commercial availability of selected Saccharomyces cerevisiae strains in the last few decades was the need to make fermentation completion easier. Other reasons were the limitation of macroscopic wine troubles like volatile acidity, ethyl acetate and S compounds related odours.
openaire   +1 more source