Found 6 results
Author Title [ Type(Desc)] Year
Filters: Keyword is Fermentation and Author is Chris D Curtin  [Clear All Filters]
Journal Article
S. Holt, Cordente, A. G., Williams, S. J., Capone, D. L., Jitjaroen, W., Menz, I. R., Curtin, C. D., and Anderson, P. A., Engineering Saccharomyces cerevisiae to release 3-Mercaptohexan-1-ol during fermentation through overexpression of an S. cerevisiae Gene, STR3, for improvement of wine aroma., Appl Environ Microbiol, vol. 77, no. 11, pp. 3626-32, 2011.
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.
G. Winter and Curtin, C. D., In situ high throughput method for H(2)S detection during micro-scale wine fermentation., J Microbiol Methods, vol. 91, no. 1, pp. 165-70, 2012.
A. R. Borneman, Zeppel, R., Chambers, P. J., and Curtin, C. D., Insights into the Dekkera bruxellensis genomic landscape: comparative genomics reveals variations in ploidy and nutrient utilisation potential amongst wine isolates., PLoS Genet, vol. 10, no. 2, p. e1004161, 2014.
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.
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.