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Browsing "University Library" by Author Bartowsky, E.

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PreviewIssue DateTitleAuthor(s)
2011Histamine in Australian wines - a survey between 1982 and 2009Bartowsky, E.; Stockley, C.
2006Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three saccharomyces yeast strainsUgliano, M.; Bartowsky, E.; McCarthy, J.; Moio, L.; Henschke, M.
2012Influence of choice of yeasts on volatile fermentation-derived compounds, colour and phenolics composition in Cabernet Sauvignon wineBlazquez Rojas, I.; Smith, P.; Bartowsky, E.
2004Lactic Acid Bacteria as a Potential Source of Enzymes for Use in VinificationMatthews, A.; Grimaldi, A.; Walker, M.; Bartowsky, E.; Grbin, P.; Jiranek, V.
2021Lactic acid bacteria in wine: technological advances and evaluation of their functional roleVirdis, C.; Sumby, K.; Bartowsky, E.; Jiranek, V.
2017Linking wine lactic acid bacteria diversity with wine aroma and flavourCappello, M.; Zapparoli, G.; Logrieco, A.; Bartowsky, E.
2011Malolactic FermentationBartowsky, E.; Joshi, V.
2006Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentationHowell, K.; Cozzolino, D.; Bartowsky, E.; Fleet, G.; Henschke, P.
2009Microbial formation adn modification of flavour and off-flavour compounds in wineBartowsky, E.; Pretorius, I.; Konig, H.; Unden, G.; Frohlich, J.
1997Molecular phylogeny of the apocritan wasps: the Prototrupomorpha and EvaniomorphaDowton, M.; Austin, A.; Dillon, N.; Bartowsky, E.
2005Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenologyGrimaldi, A.; Bartowsky, E.; Jiranek, V.
2013Synthesis of fruity ethyl esters by acyl coenzyme A: alcohol acyltransferase and reverse esterase activities in Oenococcus oeni and Lactobacillus plantarumCostello, P.; Siebert, T.; Solomon, M.; Bartowsky, E.
2006The application of gene technology in the wine industryde Barros Lopes, M.; Bartowsky, E.; Pretorius, I.; Hui, Y.
2006The Tailoring of Designer Grapevines and Microbial Starter Strains for a Market-Directed and Quality-Focused Wine IndustryPretorius, I.; Bartowsky, E.; de Barros Lopes, M.; Bauer, F.; du Toit, M.; van Rensburg, P.; Vivier, M.; Hui, Y.
2012Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical compositionAbrahamse, C.; Bartowsky, E.
2004Variation in 4-mercapto-4-methyl-pentan-2-one release by saccharomyces cerevisiae commercial wine strainsHowell, K.; Swiegers, J.; Elsey, G.; Siebert, T.; Bartowsky, E.; Fleet, G.; Pretorius, I.; de Barros Lopes, M.
2012Variations in the effect of malolactic fermentation on the chemical and sensory properties of cabernet sauvignon wine: Interactive influences of oenococcus oeni strain and wine matrix compositionCostello, P.; Francis, I.; Bartowsky, E.
2005Yeast and bacterial modulation of wine aroma and flavourSwiegers, J.; Bartowsky, E.; Henschke, P.; Pretorius, I.
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