Microbial ecology from vineyard to consumption

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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)

  His research is focused on the development of sustainable viticulture practices and “low-input winemaking” strategies for increased quality and wine differentiation; yeast fermentation technology r...

  Price:47 €(Tax included)

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  Published on: 06/22/2018

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  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: 06/21/2018

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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...

  Price:27 €(Tax included)

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  Published on: 06/21/2018

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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...

  Price:27 €(Tax included)

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  Published on: 06/21/2018

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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...

  Price:27 €(Tax included)

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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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  Wine microbial diversity and cross-over applications: emerging results and future perspectives

  Vittorio, CAPOZZI, Institute of Sciences of Food Production, National Research Council of Italy (CNR) - Foggia Nicola DE SIMONE, Department of Agriculture, Food, Natural Science, Engineering, Unive...

  Published on: 06/18/2018

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  Effect of environmentally friendly vineyard protection strategies on yeast ecology during fermentation

  Vasileios ENGLEZOS, Ilario FERROCINO, Simone GIACOSA, Susana RIO SEGADE, Jatziri MOTA-GUTIERREZ, Luca COCOLIN, Luca ROLLE, Kalliopi RANTSIOU University of Turin, DISAFA, Italy

  Published on: 06/18/2018

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  Impact of environmental conditions in VSCs production during wine fermentation by Saccharomyces cerevisiae

  R. Jimenez Lorenzo, P. Brial, C. Picou, M. Perez, A. Bloem, C. Camarasa UMR SPO, INRA, Université Montpellier, SupAgro

  Published on: 06/18/2018

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  Grape seed flavanols extraction and mechanical-acoustic properties as influenced by maceration time and ethanol content

  Maria Alessandra PAISSONI University of Torino, Italy Susana RÍO SEGADE, University of Torino, Italy Luca ROLLE, University of Torino, Italy Simone GIACOSA, University of Torino, Italy

  Published on: 06/17/2018

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  Response of different nitrogen supplementation on Saccharomyces cerevisiae metabolic response and wine aromatic profile

  Despina LOLA, Laboratory of Oenology and Alcoholic Drinks (LEAD), Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece Chrysanthi KALLONIATI, Laboratory of Molecular Biology, Agric...

  Published on: 06/17/2018

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  Application of plant growth regulators on Vitis vinifera L. var. Mouhtaro effect berry quality characteristics & berry associated microbial communities

  Myrto Tsiknia Soil Science and Agricultural Chemistry Lab, Department of Natural Resources and Agricultural Engineering, Agricultural University of Athens, Athens, Greece Dimitrios-Evangelos Milior...

  Published on: 06/17/2018

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  Screening of soil yeasts with fermentative capacity from the Antarctic Continent for their application in the wine industry

  Laura Navarro1, Cristina Úbeda1,4, Mariona Gil2, Ana Gutierrez1, Nancy Calisto1,3, Gino Corsini1 1Biomedical Sciences Institute, Health Sciences Faculty, Autonomous University of Chile, Santiago, C...

  Published on: 06/17/2018

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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: 06/17/2018

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  Effect of Saccharomyces species interaction on alcoholic fermentation behaviour and aromatic profile of Sauvignon blanc wine

  Maria DIMOPOULOU, Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Greece Elli GOULIOTI, Laboratory of Oenology, Agricultural University of Athens,...

  Published on: 06/16/2018

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