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Results 1-10 of 14 (Search time: 0.002 seconds).
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PreviewIssue DateTitleAuthor(s)
2021Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot winesHranilovic, A.; Albertin, W.; Capone, D.L.; Gallo, A.; Grbin, P.R.; Danner, L.; Bastian, S.E.P.; Masneuf-Pomarede, I.; Coulon, J.; Bely, M.; Jiranek, V.
2021Sulfate transport mutants affect hydrogen sulfide and sulfite production during alcoholic fermentationWalker, M.E.; Zhang, J.; Sumby, K.M.; Lee, A.; Houlès, A.; Li, S.; Jiranek, V.
2021Lactic acid bacteria in wine: technological advances and evaluation of their functional roleVirdis, C.; Sumby, K.; Bartowsky, E.; Jiranek, V.
2021Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicidesSumby, K.M.; Caliani, N.S.; Jiranek, V.
2020Yeast bioprospecting versus synthetic biology–which is better for innovative beverage fermentation?Alperstein, L.; Gardner, J.M.; Sundstrom, J.F.; Sumby, K.M.; Jiranek, V.
2021Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wineSnyder, E.C.; Jiranek, V.; Hranilovic, A.
2021Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near LeónGonzález-Alonso, I.; Walker, M.E.; Pascual-Vallejo, M.-E.; Naharro-Carrasco, G.; Jiranek, V.
2020Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: the effect of sequential inoculation timingHranilovic, A.; Gambetta, J.M.; Jeffery, D.W.; Grbin, P.R.; Jiranek, V.
2021QTL mapping: an innovative method for investigating the genetic determinism of yeast-bacteria interactions in wineBartle, L.; Peltier, E.; Sundstrom, J.F.; Sumby, K.; Mitchell, J.G.; Jiranek, V.; Marullo, P.
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.

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