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Results 1-10 of 13 (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.
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.
2023Impact of accentuated cut edges, yeast strain, and malolactic fermentation on chemical and sensory profiles of Sauvignon blanc wineWang, X.; Capone, D.L.; Roland, A.; Jeffery, D.W.
2017A combined meta-barcoding and shotgun metagenomic analysis of spontaneous wine fermentationSternes, P.R.; Lee, D.; Kutyna, D.R.; Borneman, A.R.
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.
2012Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiaeVarela, C.; Torrea, D.; Schmidt, S.; Ancin-Azpilicueta, C.; Henschke, P.
2006The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillatesLilly, M.; Bauer, F.; Lambrechts, M.; Swiegers, J.; Cozzolino, D.; Pretorius, I.
2000The incidence of killer activity of non-Saccharomyces yeasts towards indigenous yeast species of grape must: potential application in wine fermentationYap, N.; de Barros Lopes, M.; Langridge, P.; Henschke, P.
2005Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentationHowell, K.; Klein, M.; Swiegers, J.; Hayasaka, Y.; Elsey, G.; Fleet, G.; Hoj, P.; Pretorius, I.; de Barros Lopes, M.
2013Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikataeBellon, J.; Schmid, F.; Capone, D.; Dunn, B.; Chambers, P.; Fairhead, C.