» Microbial ecology from vineyard to consumption

Microbial ecology from vineyard to consumption

Optimised extraction and preliminary characterisation of mannoproteins from non-Saccharomyces wine yeasts
Carla SNYMAN, South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Private Bag X1, Matieland 7602, South Africa Benoit DIVOL, South African Grape and Wine Research
Price:27 €(Tax included)
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Published on: 06/21/2020
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Changes in grape-associated microbiome as a consequence of post-harvest withering
Tiziana NARDI, CREA – Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, Centro di Ricerca Viticoltura ed Enologia, Conegliano, Italy Luca Nerva*, Walter Chitarra*, Diego To...
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Published on: 06/21/2020
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Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine
Fanny BORDET Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR, Institut Universitaire de la Vigne et du Vin, Jules Guyot, France - Lallemand SAS, 19 rue des Briquetiers, Blagnac, France C...
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Published on: 06/21/2020
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Expanding the biotechnological potential of Metschnikowia pulcherrima/fructicola clade for wine-related applications
Eleonora, TROIANO, Department of Biotechnology, University of Verona, Italy Renato, LEAL BINATI, Department of Biotechnology, University of Verona, Italy Ilaria, CHECCHIA, Department of Biotechnolo...
Published on: 06/17/2020
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Effect of non-wine Saccharomyces yeasts and bottle ageing on the release and generation of aromas in semi-synthetic Tempranillo wines
Dolores PÉREZ1,2; Marie DENAT3; José María HERAS1; José Manuel GUILLAMÓN4; Vicente FERREIRA3; Amparo, QUEROL4 1Lallemand Bio S.L., Barcelona, Spain 2Centro de Estudios de Enología, Estación Experim...
Published on: 06/16/2020
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Effect of nitrogen content on fermentation kinetics and aroma profile of Assyrtiko wine
Stefania Christofi1; M. Dimopoulou1; A. Terpou1; S. Papanikolaou1; G.J. Nychas1; C.I., Bogdan 1Department of Food Science & Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 A...
Published on: 06/16/2020
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Aroma profile of Oenococcus oeni strains in different life styles
Rosanna TOFALO, Giorgia PERPETUINI, Noemi BATTISTELLI, Luca VALBONETTI, Alessio Pio ROSSETTI, Giuseppe ARFELLI Faculty of Bioscience and Technology for Food, Agriculture and Environment, University...
Published on: 06/12/2020
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A microbial overview of Txakoli wine: the case of three appellations of origin
Igor, BAROJA-CAREAGA, University of the Basque Country - Elena, GARCÍA DE LA PEÑA, Ardoatek - Dario, CANTU, University of California, Davis - And one, ESTONBA, University of the Basque Country - I...
Published on: 06/11/2020
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Assessment of wine non-Saccharomyces yeast strains as promising producers of glutathione
Renato L. BINATI, Wilson J.F. LEMOS JUNIOR, Sandra TORRIANI - Department of Biotechnology, University of Verona, Italy
Published on: 06/11/2020
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Increasing autochthonous wine flavor diversity: the concept of friendly yeasts
Francisco CARRAU - Faculty of Chemistry, University of the Republic, Montevideo (Uruguay)
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Published on: 06/22/2018
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Influence of nitrogen source on expression of genes involved in aroma production in Saccharomyces uvarum
Angela CORAL MEDINA1,2, Darren FENTON2,3, Carole CAMARASA1, John MORRISSEY2 1SPO, UMR, INRA, SupAgro, Universite de Montpellier, France; 2School of Microbiology, University College Cork, Ireland; 3...
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Published on: 06/21/2018
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Screening of aroma metabolites within a set of 90 Saccharomyces strains
R. Álvarez-Rafael 1,2, S. Dequin 1, E. J. Louis 2 and C. Camarasa 1 1 Sciences pour l’Oenologie, INRAE, Montpellier SupAgro, Montpellier, France 2 Centre of Genetic Architecture of Complex Traits, ...
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Published on: 06/21/2018
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