Similar Items: Evaluating Suhomyces pyralidae’s bioprotection activity against Brettanomyces bruxellensis under winemaking conditions
- Investigating the role of Brettanomyces and Dekkera during winemaking
- Nutritional requirements and survival of the red wine spoilage yeast Brettanomyces bruxellensis
- Metabolic, genetic and physiological responses to SO2 exposure and nutrient-limiting conditions in Brettanomyces bruxellensis
- Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level
- The grain sorghum stem borer Chilo Partellus (Swinhoe) (Lepidoptera: Pyralidae) as pest on maize
- Factors influencing the colour and phenolic composition of Shiraz wine during winemaking
Author: Divol, Benoit
- Exploring the phenotypic diversity of oenological traits in Kluyveromyces marxianus strains
- Investigating osmotic stress in mixed yeast cultures and its effects on wine composition
- Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene
- Investigating the lipid requirements of wine-related non-Saccharomyces yeast
- Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level
- Nitrogen utilisation of selected non-Saccharomyces yeasts and the impact on volatile compound production