Works matching DE "SPOILAGE of wine"
Results: 20
Discrimination of wine lactic acid bacteria by Raman spectroscopy.
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- Journal of Industrial Microbiology & Biotechnology, 2017, v. 44, n. 8, p. 1167, doi. 10.1007/s10295-017-1943-y
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- Article
Detection of Red Wine Faults over Time with Flash Profiling and the Electronic Tongue.
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- Beverages, 2021, v. 7, n. 3, p. 1, doi. 10.3390/beverages7030052
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- Article
Two Decades of "Horse Sweat" Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?
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- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020032
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- Article
Isolation and Identification of Spoilage Yeasts in Wine Samples by MALDI-TOF MS Biotyper.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2015, v. 48, n. 1, p. 156
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- Article
Ascorbic acid and white wine production: a review of beneficial versus detrimental impacts.
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- Australian Journal of Grape & Wine Research, 2016, v. 22, n. 2, p. 169, doi. 10.1111/ajgw.12207
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- Article
Harnessing improved understanding of Brettanomyces bruxellensis biology to mitigate the risk of wine spoilage.
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- Australian Journal of Grape & Wine Research, 2015, v. 21, p. 680, doi. 10.1111/ajgw.12200
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- Article
Antimicrobial activity of ozone. Effectiveness against the main wine spoilage microorganisms and evaluation of impact on simple phenols in wine.
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- Australian Journal of Grape & Wine Research, 2013, v. 19, n. 2, p. 180, doi. 10.1111/ajgw.12018
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- Article
Effect of a fungal chitosan preparation on Brettanomyces bruxellensis, a wine contaminant.
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- Journal of Applied Microbiology, 2015, v. 118, n. 1, p. 123, doi. 10.1111/jam.12682
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- Article
Effect of Ethanol, Sulfur Dioxide and Glucose on the Growth of Wine Spoilage Yeasts Using Response Surface Methodology.
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- PLoS ONE, 2015, v. 10, n. 6, p. 1, doi. 10.1371/journal.pone.0128702
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- Article
Purification and characterization of a bacteriocin from an oenological strain of Leuconostoc mesenteroides subsp. cremoris.
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- Preparative Biochemistry & Biotechnology, 2016, v. 46, n. 4, p. 354, doi. 10.1080/10826068.2015.1031395
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- Article
Influence of Must Supplementation on Growth of Pediococcus spp. after Alcoholic Fermentation.
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- South African Journal of Enology & Viticulture, 2019, v. 40, n. 1, p. 84, doi. 10.21548/40-1-3163
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- Article
Application of Heated Water to Reduce Populations of Brettanomyces bruxellensis Present in Oak Barrel Staves.
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- South African Journal of Enology & Viticulture, 2019, v. 40, n. 1, p. 53, doi. 10.21548/40-1-3008
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- Article
Suitability of Different PCR-DGGE Primer Sets for the Monitoring of Lactic Acid Bacteria in Wine.
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- South African Journal of Enology & Viticulture, 2014, v. 35, n. 2, p. 185
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- Article
Application of Nisin - the Well-known Lactic Acid Bacteria Bacteriocin - against Spoilage Bacteria in Tangerine Wine.
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- Czech Journal of Food Sciences, 2016, v. 34, n. 6, p. 488, doi. 10.17221/545/2015-CJFS
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- Article
Grape by-product extracts against microbial proliferation and lipid oxidation: a review.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 4, p. 1055, doi. 10.1002/jsfa.8062
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- Article
Effect of Wickerhamomyces anomalus and Pichia membranifaciens killer toxins on fermentation and chemical composition of apple wines produced from high-sugar juices.
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- Journal of Food & Nutrition Research, 2017, v. 56, n. 2, p. 189
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- Article
Analysis of grapes and the first stages of the vinification process in wine contamination with Brettanomyces bruxellensis.
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- European Food Research & Technology, 2015, v. 240, n. 3, p. 525, doi. 10.1007/s00217-014-2351-4
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- Article
Measures to improve wine malolactic fermentation.
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- Applied Microbiology & Biotechnology, 2019, v. 103, n. 5, p. 2033, doi. 10.1007/s00253-018-09608-8
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- Article
Interactive effects between total SO<sub>2</sub>, ethanol and storage temperature against Brettanomyces bruxellensis.
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- Letters in Applied Microbiology, 2018, v. 66, n. 1, p. 71, doi. 10.1111/lam.12816
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- Article
Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment.
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- Letters in Applied Microbiology, 2015, v. 61, n. 2, p. 186, doi. 10.1111/lam.12444
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- Article