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Results 1-10 of 31 (Search time: 0.004 seconds).
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PreviewIssue DateTitleAuthor(s)
2016Integrated strategies to moderate the alcohol content of winesRistic, R.; Hranilovic, A.; Li, S.; Longo, R.; Pham, D.; Qesja, B.; Schelezki, O.; Jiranek, V.
2017The evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystemsHranilovic, A.; Bely, M.; Masneuf-Pomarede, I.; Jiranek, V.; Albertin, W.; Fairhead, C.
2019Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter culturesLin, M.M.-H.; Boss, P.K.; Walker, M.E.; Sumby, K.M.; Grbin, P.R.; Jiranek, V.
2019The microbial challenge of winemaking: yeast-bacteria compatibilityBartle, L.; Sumby, K.; Sundstrom, J.; 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.
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.
2019Linking gene expression and oenological traits: comparison between Torulaspora delbrueckii and Saccharomyces cerevisiae strainsTondini, F.; Lang, T.; Chen, L.; Herderich, M.; Jiranek, V.
2018Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inoculaHranilovic, A.; Li, S.; Boss, P.; Bindon, K.; Ristic, R.; Grbin, P.; Van der Westhuizen, T.; Jiranek, V.
2021Lactic acid bacteria in wine: technological advances and evaluation of their functional roleVirdis, C.; Sumby, K.; Bartowsky, E.; Jiranek, V.
2019Development and evaluation of a HS-SPME GC-MS method for determining the retention of volatile phenols by cyclodextrin in model wineDang, C.; Wilkinson, K.L.; Jiranek, V.; Taylor, D.K.