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Results 1-10 of 12 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
1995Regulation of hydrogen sulphide liberation in wine-producing Saccharomyces cerevisiae by assimilable nitrogenJiranek, V.; Langridge, P.; Henschke, P.
2005Identification of genes affecting glucose catabolism in nitrogen-limited fermentationGardner, J.; McBryde, C.; Vystavelova, A.; de Barros Lopes, M.; Jiranek, V.
2019Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter culturesLin, M.M.-H.; Boss, P.K.; Walker, M.E.; Sumby, K.M.; Grbin, P.R.; Jiranek, V.
2018Oenological traits of Lachancea thermotolerans show signs of domestication and allopatric differentiationHranilovic, A.; Gambetta, J.M.; Schmidtke, L.; Boss, P.K.; Grbin, P.R.; Masneuf-Pomarede, I.; Bely, M.; Albertin, W.; Jiranek, V.
2020Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunniiVarela, C.; Sundstrom, J.; Cuijvers, K.; Jiranek, V.; Borneman, A.
2021Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine productionXu, Z.; Walker, M.E.; Zhang, J.; Gardner, J.M.; Sumby, K.M.; Jiranek, V.
2021Influence of Kazachstania spp. on the chemical and sensory profile of red winesLin, M.M.-H.; Boss, P.K.; Walker, M.E.; Sumby, K.M.; Jiranek, V.
2011Microvinification - how small can we go?Liccioli, T.; Tran, T.; Cozzolino, D.; Jiranek, V.; Chambers, P.; Schmidt, S.
2022Directed evolution as an approach to increase fructose utilisation in synthetic grape juice by wine yeast AWRI 796Walker, M.E.; Watson, T.L.; Large, C.R.L.; Berkovich, Y.; Lang, T.A.; Dunham, M.J.; Formby, S.; Jiranek, V.
2013Ethanol production and maximum cell growth are highly correlated with membrane lipid composition during fermentation as determined by lipidomic analysis of 22 saccharomyces cerevisiae strainsHenderson, C.; Lozada-Contreras, M.; Jiranek, V.; Longo, M.; Block, D.