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Results 1-10 of 17 (Search time: 0.001 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.
2020Removal of volatile phenols from wine using crosslinked cyclodextrin polymersDang, C.; Jiranek, V.; Taylor, D.K.; Wilkinson, K.L.
2020Discovering the indigenous microbial communities associated with the natural fermentation of sap from the cider gum Eucalyptus gunniiVarela, C.; Sundstrom, J.; Cuijvers, K.; Jiranek, V.; Borneman, A.
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.
2021Foreword to the special issue of the Australian Journal of Grape and Wine Research highlighting research of the Australian Research Council Training Centre for Innovative Wine ProductionJiranek, V.

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