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Results 1-10 of 12 (Search time: 0.001 seconds).
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PreviewIssue DateTitleAuthor(s)
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.
2006The application of gene technology in the wine industryde Barros Lopes, M.; Bartowsky, E.; Pretorius, I.; Hui, Y.
2005Characterisation of glycosidase enzymes of wine Lactic Acid BacteriaGrimaldi, A.; Bartowsky, E.; Jiranek, V.; Australian Wine Industry Technical Conference (12th : 2004 : Melbourne, Vic.)
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.
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.
2005A survey of glycosidase activities of commercial wine strains of Oenococcus oeniGrimaldi, A.; Bartowsky, E.; Jiranek, V.
2005Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenologyGrimaldi, A.; Bartowsky, E.; Jiranek, V.
2005Yeast and bacterial modulation of wine aroma and flavourSwiegers, J.; Bartowsky, E.; Henschke, P.; Pretorius, I.
2006Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentationHowell, K.; Cozzolino, D.; Bartowsky, E.; Fleet, G.; Henschke, P.
2004Lactic Acid Bacteria as a Potential Source of Enzymes for Use in VinificationMatthews, A.; Grimaldi, A.; Walker, M.; Bartowsky, E.; Grbin, P.; Jiranek, V.

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