Found 33 results
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S. Chen, Xu, Y., and Qian, M. C., Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution., J Agric Food Chem, vol. 61, no. 47, pp. 11295-302, 2013.
A. Contreras, Curtin, C. D., and Varela, C., Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation., Appl Microbiol Biotechnol, vol. 99, no. 4, pp. 1885-95, 2015.
A. G. Cordente, Curtin, C. D., Varela, C., and Pretorius, I. S., Flavour-active wine yeasts., Appl Microbiol Biotechnol, vol. 96, no. 3, pp. 601-18, 2012.
A. G. Cordente, Cordero-Bueso, G., Pretorius, I. S., and Curtin, C. D., Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation., FEMS Yeast Res, vol. 13, no. 1, pp. 62-73, 2013.
C. D. Curtin, Langhans, G., Henschke, P. A., and Grbin, P. R., Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma., Food Microbiol, vol. 36, no. 2, pp. 241-7, 2013.
C. D. Curtin, Bellon, J. R., Henschke, P. A., Godden, P. W., and Lopes, M. A. de Barro, Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries., FEMS Yeast Res, vol. 7, no. 3, pp. 471-81, 2007.
C. D. Curtin, Borneman, A. R., Chambers, P. J., and Pretorius, I. S., De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499., PLoS One, vol. 7, no. 3, p. e33840, 2012.

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