-
1
-
-
0003871160
-
Cellular fatty acid composition of two physiological races of saccharomyces cerevisiae during fermentation and flor veil formation in biological aging of fine wine
-
Aguilera, F., Valero, E., Millán, C., Mauricio, J.C., & Ortega, J.M. (1997). Cellular fatty acid composition of two physiological races of Saccharomyces cerevisiae during fermentation and flor veil formation in biological aging of fine wine. Belgian J. Brew. Biotechnol., 2, 39-42.
-
(1997)
Belgian J. Brew. Biotechnol.
, vol.2
, pp. 39-42
-
-
Aguilera, F.1
Valero, E.2
Millán, C.3
Mauricio, J.C.4
Ortega, J.M.5
-
2
-
-
33745877647
-
Relationship between ethanol tolerance, H+-ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains
-
Aguilera, F., Peinado, R.A., Millán, C., Ortega, J.M., & Mauricio, J.C. (2006). Relationship between ethanol tolerance, H+-ATPase activity and the lipid composition of the plasma membrane in different wine yeast strains. Int. J. Food Microbiol., 110, 34-42.
-
(2006)
Int. J. Food Microbiol.
, vol.110
, pp. 34-42
-
-
Aguilera, F.1
Peinado, R.A.2
Millán, C.3
Ortega, J.M.4
Mauricio, J.C.5
-
3
-
-
21944449451
-
Ethanol induced yeast film formation with cell surface hydrophobicity as a major determinant
-
Alexander, H., Bertrand, F., & Charpentier, C. (1998). Ethanol induced yeast film formation with cell surface hydrophobicity as a major determinant. Food Technol. Biotechnol., 36, 27-30.
-
(1998)
Food Technol. Biotechnol.
, vol.36
, pp. 27-30
-
-
Alexander, H.1
Bertrand, F.2
Charpentier, C.3
-
4
-
-
0038818642
-
Response to acetaldehyde stress in the yeast Saccharomyces cerevisiae involves a strain-dependent regulation of several ALD genes and is mediated by the general stress response pathway
-
Aranda, A., & del Olmo, M. (2003). Response to acetaldehyde stress in the yeast Saccharomyces cerevisiae involves a strain-dependent regulation of several ALD genes and is mediated by the general stress response pathway. Yeast, 20, 747-759.
-
(2003)
Yeast
, vol.20
, pp. 747-759
-
-
Aranda, A.1
Del Olmo, M.2
-
5
-
-
0036118388
-
Correlation between acetaldehyde and ethanol resistance and expression of HSP genes in yeast strains isolated during the biological aging of sherry wines
-
Aranda, A., Querol, A., & del Olmo, M. (2002). Correlation between acetaldehyde and ethanol resistance and expression of HSP genes in yeast strains isolated during the biological aging of sherry wines. Arch. Microbiol., 177, 304-312.
-
(2002)
Arch. Microbiol.
, vol.177
, pp. 304-312
-
-
Aranda, A.1
Querol, A.2
Del Olmo, M.3
-
6
-
-
0041734203
-
The structure of solerone (5-acetyldihydro-2-(3H)furanone) a substituted gamma-lactone involved in wine aroma
-
Augustyn, O.P.H., Van Wyk, C.J., Muller, C.J., Kepner, R.E., & Webb, A.D. (1971). The structure of solerone (5-acetyldihydro-2-(3H)furanone) a substituted gamma-lactone involved in wine aroma. J. Agric. Food Chem., 19, 1128-1130.
-
(1971)
J. Agric. Food Chem.
, vol.19
, pp. 1128-1130
-
-
Augustyn, O.P.H.1
Van Wyk, C.J.2
Muller, C.J.3
Kepner, R.E.4
Webb, A.D.5
-
7
-
-
0001040173
-
Changes in phenolic compounds and browning during biological aging of sherry-type wine
-
Barón, R., Mayén, M., Mérida, J., & Medina, M. (1997) Changes in phenolic compounds and browning during biological aging of sherry-type wine. J. Agric. Food Chem., 45, 1682-1685.
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 1682-1685
-
-
Barón, R.1
Mayén, M.2
Mérida, J.3
Medina, M.4
-
8
-
-
84882489296
-
Levaduras saccharomyces cerevisiae III. Levaduras de vinos de crianza biológica
-
A.V. Carrascosa, R. Mu?noz & R. González (Eds.) Madrid, Spain: A.M.V. Ediciones
-
Benítez, T., & Codón, A.C. (2005). Levaduras. Saccharomyces cerevisiae III. Levaduras de vinos de crianza biológica. In A.V. Carrascosa, R. Mu?noz & R. González (Eds.), Microbiología del vino (pp. 78-113). Madrid, Spain: A.M.V. Ediciones.
-
(2005)
Microbiología Del Vino
, pp. 78-113
-
-
Benítez, T.1
Codón, A.C.2
-
9
-
-
0034840253
-
Influence of aeration on the physiological activity of flor yeasts
-
Berlanga, T. M., Atanasio, C., Mauricio, J. C., & Ortega, J. M. (2001). Influence of aeration on the physiological activity of flor yeasts. J. Agric. Food Chem., 49, 3378-3384.
-
(2001)
J. Agric. Food Chem.
, vol.49
, pp. 3378-3384
-
-
Berlanga, T.M.1
Atanasio, C.2
Mauricio, J.C.3
Ortega, J.M.4
-
10
-
-
2342575028
-
Influence of blending on the content of different compounds in the biological aging of sherry wines
-
Berlanga, T., Peinado, R., Millán, C., Mauricio, J. C., & Ortega, J. M. (2004a). Influence of blendingonthecontentofdifferentcompoundsinthebiologicalagingofsherrywines.J. Agric.FoodChem.,52,2577-2581.
-
(2004)
J. Agric. Food Chem.
, vol.52
, pp. 2577-2581
-
-
Berlanga, T.1
Peinado, R.2
Millán, C.3
Mauricio, J.C.4
Ortega, J.M.5
-
11
-
-
11844286399
-
Discriminant analysis of sherry wine during biological aging
-
Berlanga, T., Peinado, R.,Millán, C., & Ortega, J.M. (2004b). Discriminant analysis of sherry wine during biological aging. Am. J. Enol. Vitic., 55, 407-411.
-
(2004)
Am. J. Enol. Vitic.
, vol.55
, pp. 407-411
-
-
Berlanga, T.1
Peinado, R.2
Millán, C.3
Ortega, J.M.4
-
12
-
-
33749597029
-
Influence of nitrogen on biological aging of sherry wine
-
Berlanga, T.M., Millán, C., Mauricio, J.C., & Ortega, J.M. (2006). Influence of nitrogen on biological aging of sherry wine. J. Sci. Food Agric., 86, 2113-2118.
-
(2006)
J. Sci. Food Agric.
, vol.86
, pp. 2113-2118
-
-
Berlanga, T.M.1
Millán, C.2
Mauricio, J.C.3
Ortega, J.M.4
-
13
-
-
0030878814
-
Comparative study of alcohol dehydrogenase activity in flor yeast extracts
-
Blandino, A., Caro, I., & Cantero, D. (1997). Comparative study of alcohol dehydrogenase activity in flor yeast extracts. Biotechnol. Lett., 19, 651-654.
-
(1997)
Biotechnol. Lett.
, vol.19
, pp. 651-654
-
-
Blandino, A.1
Caro, I.2
Cantero, D.3
-
14
-
-
0001815439
-
Amino acid content of fino and oloroso sherry wines
-
Botella, M.A., Perez-Rodriguez, L., Domecq, B., & Valpuesta, V. (1990). Amino acid content of fino and oloroso sherry wines. Am. J. Enol. Vitic., 41, 12-15.
-
(1990)
Am. J. Enol. Vitic.
, vol.41
, pp. 12-15
-
-
Botella, M.A.1
Perez-Rodriguez, L.2
Domecq, B.3
Valpuesta, V.4
-
15
-
-
0343440286
-
Crianza biológica de vino: Procedimiento tradicional de vinos finos de D.O. jerez y D.O. montilla-moriles
-
Bravo-Abad, F. (1986). Crianza biológica de vino: procedimiento tradicional de vinos finos de D.O. Jerez y D.O. Montilla-Moriles. Enología y Enotecnia, 1, 15-19.
-
(1986)
Enología y Enotecnia
, vol.1
, pp. 15-19
-
-
Bravo-Abad, F.1
-
16
-
-
21644457702
-
Peculiarities of flor strains adapted to sardinian sherry-like wine ageing conditions
-
Budroni, M., Zara, S., Zara, G., Pirino, G., & Mannazzu, I. (2005). Peculiarities of flor strains adapted to Sardinian sherry-like wine ageing conditions. FEMS Yeast Res., 5, 951-958.
-
(2005)
FEMS Yeast Res.
, vol.5
, pp. 951-958
-
-
Budroni, M.1
Zara, S.2
Zara, G.3
Pirino, G.4
Mannazzu, I.5
-
17
-
-
0001722602
-
Yeast autolysis
-
G.H. Fleet (Ed.) Langhorne: Harwood Academic Publisher
-
Charpentier, C., & Feuillat, M. (1993). Yeast autolysis. In G.H. Fleet (Ed.), Wine Microbiology and Biotechnology (pp. 225-242). Langhorne: Harwood Academic Publisher.
-
(1993)
Wine Microbiology and Biotechnology
, pp. 225-242
-
-
Charpentier, C.1
Feuillat, M.2
-
18
-
-
84867712010
-
Vinificación de los vinos de velo: Vino jaune, jerez y otros
-
C. Flanzy (Ed.) Madrid, Spain: A. Madrid Vicente, Ediciones, & Ediciones Mundi-Prensa
-
Charpentier, C., Etiévant, P., & Guichard, E. (2000). Vinificación de los vinos de velo: vino Jaune, Jerez y otros. In C. Flanzy (Ed.), Enología: Fundamentos Científicos y Tecnológicos (pp. 531-539). Madrid, Spain: A. Madrid Vicente, Ediciones, & Ediciones Mundi-Prensa.
-
(2000)
Enología: Fundamentos Científicos y Tecnológicos
, pp. 531-539
-
-
Charpentier, C.1
Etiévant, P.2
Guichard, E.3
-
19
-
-
5344230664
-
Release of macromolecules by saccharomyces cerevisiae during ageing of french flor sherry wine "vin jaune"
-
Charpentier, C., Dos Santos, A.M., & Feuillat M. (2004). Release of macromolecules by Saccharomyces cerevisiae during ageing of French flor sherry wine "Vin jaune". Int. J. Food Microbiol., 96, 253-262.
-
(2004)
Int. J. Food Microbiol.
, vol.96
, pp. 253-262
-
-
Charpentier, C.1
Dos Santos, A.M.2
Feuillat, M.3
-
20
-
-
0000380803
-
Élevage des vins rouges es fût de chene: Évolution de certains composés volatils et de leur impact aromatique
-
Chatonnet, P., Boidron, J.N., & Pons, M. (1990). Élevage des vins rouges es fût de chene: évolution de certains composés volatils et de leur impact aromatique. Sci. Aliment., 10, 565-578.
-
(1990)
Sci. Aliment.
, vol.10
, pp. 565-578
-
-
Chatonnet, P.1
Boidron, J.N.2
Pons, M.3
-
21
-
-
0001840999
-
Nitrogen metabolism in Saccharomyces cerevisiae
-
J.N. Strathern, E.W. Jones & J.B. Broach (Eds.) New York: Cold Spring Harbor Laboratory
-
Cooper, T.G. (1982). Nitrogen metabolism in Saccharomyces cerevisiae. In J.N. Strathern, E.W. Jones & J.B. Broach (Eds.), The Molecular Biology of the Yeast Saccharomyces. Metabolism and Gene Expression (pp. 39-99). New York: Cold Spring Harbor Laboratory.
-
(1982)
The Molecular Biology of the Yeast Saccharomyces. Metabolism and Gene Expression
, pp. 39-99
-
-
Cooper, T.G.1
-
23
-
-
0001555075
-
Changes in aroma compounds of sherry wines during their biological aging carried out by Saccharomyces cerevisiae races bayanus and capensis
-
Cortés, M. B., Moreno, J., Zea, L., Moyano, L., & Medina, M. (1998). Changes in aroma compounds of sherry wines during their biological aging carried out by Saccharomyces cerevisiae races bayanus and capensis. J. Agric. Food Chem., 46, 2389-2394.
-
(1998)
J. Agric. Food Chem.
, vol.46
, pp. 2389-2394
-
-
Cortés, M.B.1
Moreno, J.2
Zea, L.3
Moyano, L.4
Medina, M.5
-
24
-
-
13044283418
-
Response of the aroma fraction in sherry wines subjected to accelerated biological aging
-
Cortés, M.B., Moreno, J., Zea, L., Moyano, L., & Medina, M. (1999) Response of the aroma fraction in sherry wines subjected to accelerated biological aging. J. Agric. Food Chem., 47, 3297-3302.
-
(1999)
J. Agric. Food Chem.
, vol.47
, pp. 3297-3302
-
-
Cortés, M.B.1
Moreno, J.2
Zea, L.3
Moyano, L.4
Medina, M.5
-
25
-
-
0037165545
-
Heterocyclic acetals from glycerol and acetaldehyde in port wine: Evolution with aging
-
Da Silva Ferreira, A.C., Barbe, J.C., & Bertrand, A. (2002). Heterocyclic acetals from glycerol and acetaldehyde in port wine: Evolution with aging. J. Agric. Food Chem., 50, 2560-2564.
-
(2002)
J. Agric. Food Chem.
, vol.50
, pp. 2560-2564
-
-
Da Silva Ferreira, A.C.1
Barbe, J.C.2
Bertrand, A.3
-
26
-
-
0001041171
-
Identification de la diméthyl-4,5-terahydrofuranedione-2,3-dans le vin jaune du jura
-
Dubois, P., Rigaud, J., & Dekimpe, J. (1976). Identification de la diméthyl-4,5-terahydrofuranedione-2,3-dans le vin jaune du Jura. Lebens. Wiss. Technol., 9, 366-368.
-
(1976)
Lebens. Wiss. Technol.
, vol.9
, pp. 366-368
-
-
Dubois, P.1
Rigaud, J.2
Dekimpe, J.3
-
27
-
-
0035347181
-
Yeast population dynamics during the fermentation and biological aging of sherry wines
-
Esteve-Zarzoso, B., Peris-Torán, M.J., García-Maiquez, E., Uruburu, F., & Querol, A. (2001). Yeast population dynamics during the fermentation and biological aging of sherry wines. App. Environ. Microbiol., 67, 2056-2061.
-
(2001)
App. Environ. Microbiol.
, vol.67
, pp. 2056-2061
-
-
Esteve-Zarzoso, B.1
Peris-Torán, M.J.2
García-Maiquez, E.3
Uruburu, F.4
Querol, A.5
-
28
-
-
11144357550
-
Authentication and identification of Saccharomyces cerevisiae "flor"yeast races involved in sherry ageing
-
Esteve-Zarzoso, B., Fernández-Espinar, M.T., & Querol, A. (2004). Authentication and identification of Saccharomyces cerevisiae "flor"yeast races involved in sherry ageing. Antonie van Leeuwenhoek, 85, 151-158.
-
(2004)
Antonie Van Leeuwenhoek
, vol.85
, pp. 151-158
-
-
Esteve-Zarzoso, B.1
Fernández-Espinar, M.T.2
Querol, A.3
-
29
-
-
0002315024
-
Zeist (The Netherlands): H.TNO-CIVO. Food analysis institute
-
Wine in H. Maarse (Ed.)
-
Etiévant, P.X. (1991). Wine In H. Maarse (Ed.), Volatile compound in food and beverages (pp. 483-546). Zeist (The Netherlands): H.TNO-CIVO. Food Analysis Institute.
-
(1991)
Volatile Compound in Food and Beverages
, pp. 483-546
-
-
Etiévant, P.X.1
-
30
-
-
0027362977
-
Cellular fatty acid composition in film-forming strains of two physiological races of saccharomyces cerevisiae
-
Farris, G.A., Sinigaglia, M., Budroni, M., & Guerzoni, M.E., (1993). Cellular fatty acid composition in film-forming strains of two physiological races of Saccharomyces cerevisiae. Lett. App. Microbiol., 17, 215-219.
-
(1993)
Lett. App. Microbiol.
, vol.17
, pp. 215-219
-
-
Farris, G.A.1
Sinigaglia, M.2
Budroni, M.3
Guerzoni, M.E.4
-
31
-
-
0015269853
-
Induction of isoenzymes of alcohol dehydrogenase in "flor" yeast
-
Fernández, M.J., Gómez-Moreno, C., & Ruiz-Amil,M. (1972). Induction of isoenzymes of alcohol dehydrogenase in "flor" yeast. Arch. Microbiol., 84, 153-160.
-
(1972)
Arch. Microbiol.
, vol.84
, pp. 153-160
-
-
Fernández, M.J.1
Gómez-Moreno, C.2
Ruiz-Amil, M.3
-
32
-
-
0033826282
-
RFLP analysis of the ribosomal internal transcribed spacers and the 5.8S rRNA gene region of the genus saccharomyces: A fast method for species identification and the differentiation of flor yeasts
-
Fernández-Espinar, M.T., Esteve-Zarzoso, B., Querol, A., & Barrio, E. (2000). RFLP analysis of the ribosomal internal transcribed spacers and the 5.8S rRNA gene region of the genus Saccharomyces: a fast method for species identification and the differentiation of flor yeasts. Antonie van Leeuwenhoek, 78, 87-97.
-
(2000)
Antonie Van Leeuwenhoek
, vol.78
, pp. 87-97
-
-
Fernández-Espinar, M.T.1
Esteve-Zarzoso, B.2
Querol, A.3
Barrio, E.4
-
33
-
-
33746594063
-
Adaptive evolution by mutations in the FLO11 gene
-
Fidalgo, M., Barrales, R.R., Ibeas, J.I., & Jimenez, J. (2006). Adaptive evolution by mutations in the FLO11 gene. PNAS, 103, 11228-11233.
-
(2006)
PNAS
, vol.103
, pp. 11228-11233
-
-
Fidalgo, M.1
Barrales, R.R.2
Ibeas, J.I.3
Jimenez, J.4
-
35
-
-
84867720297
-
Le sotolon, marqueur de la typicitéde l'arome des vins du Jura
-
Guichard, E., Pham, T.T., & Charpentier, C. (1997). Le sotolon, marqueur de la typicitéde l'arome des vins du Jura. Rev. Oenol., 82, 32-34.
-
(1997)
Rev. Oenol.
, vol.82
, pp. 32-34
-
-
Guichard, E.1
Pham, T.T.2
Charpentier, C.3
-
36
-
-
0022541612
-
Fermentative features of vinification and maduration yeasts isolated in the montilla-moriles region of southern spain
-
Guijo, S., Millán, C., & Ortega, J.M. (1986). Fermentative features of vinification and maduration yeasts isolated in the Montilla-Moriles region of Southern Spain. Food Microbiol., 3, 133-142.
-
(1986)
Food Microbiol.
, vol.3
, pp. 133-142
-
-
Guijo, S.1
Millán, C.2
Ortega, J.M.3
-
37
-
-
0031027672
-
Determination of the relative ploidy in different saccharomyces cerevisiae strains used for fermentation and "flor"film ageing of dry sherry-type wines
-
Guijo, S.,Mauricio, J.C., Salmon, J.M., & Ortega, J.M. (1997). Determination of the relative ploidy in different Saccharomyces cerevisiae strains used for fermentation and "flor"film ageing of dry sherry-type wines. Yeast, 13, 101-117.
-
(1997)
Yeast
, vol.13
, pp. 101-117
-
-
Guijo, S.1
Mauricio, J.C.2
Salmon, J.M.3
Ortega, J.M.4
-
38
-
-
84956354197
-
Natural astringency in foodstuffs. A molecular interpretation
-
Haslam, E., & Lilley, T.H. (1988). Natural astringency in foodstuffs. A molecular interpretation. CRC Crit. Rev. Food Sci. Nut., 27, 1-40.
-
(1988)
CRC Crit. Rev. Food Sci. Nut.
, vol.27
, pp. 1-40
-
-
Haslam, E.1
Lilley, T.H.2
-
39
-
-
0029804675
-
Genomic complexity and chromosomal rearrangements in winelaboratory yeast hybrids
-
Ibeas, J.I., & Jiménez, J. (1996). Genomic complexity and chromosomal rearrangements in winelaboratory yeast hybrids. Curr. Gen., 30, 410-416.
-
(1996)
Curr. Gen.
, vol.30
, pp. 410-416
-
-
Ibeas, J.I.1
Jiménez, J.2
-
40
-
-
0030053597
-
Detection of Dekkera-Brettanomyces strains in sherry by a nested PCR method
-
Ibeas, J.I., Lozano, I., Perdigones, F., & Jiménez, J. (1996). Detection of Dekkera-Brettanomyces strains in sherry by a nested PCR method. App. Environ. Microbiol., 62, 998-1003.
-
(1996)
App. Environ. Microbiol.
, vol.62
, pp. 998-1003
-
-
Ibeas, J.I.1
Lozano, I.2
Perdigones, F.3
Jiménez, J.4
-
41
-
-
0030994497
-
Dynamics of flor yeast populations during the biological aging of sherry wines
-
Ibeas, J.I., Lozano, I., Perdigones, F., & Jiménez, J. (1997). Dynamics of flor yeast populations during the biological aging of sherry wines. Am. J. Enol. Vitic., 48, 75-79.
-
(1997)
Am. J. Enol. Vitic.
, vol.48
, pp. 75-79
-
-
Ibeas, J.I.1
Lozano, I.2
Perdigones, F.3
Jiménez, J.4
-
43
-
-
0347361696
-
Genome-wide amplifications caused by chromosomal rearrangements play a mojor role in the adaptive evolution of natural yeast
-
Infante, J.J., Dombek, K.M., Rebordinos, L., Cantoral, J.M., & Young, E.T. (2003) Genome-wide amplifications caused by chromosomal rearrangements play a mojor role in the adaptive evolution of natural yeast. Genetics, 165, 1745-1759.
-
(2003)
Genetics
, vol.165
, pp. 1745-1759
-
-
Infante, J.J.1
Dombek, K.M.2
Rebordinos, L.3
Cantoral, J.M.4
Young, E.T.5
-
44
-
-
0000632612
-
Influence of oxygen on proline utilization during the wine fermentation
-
Ingledew,W.M., Magnus, C.A., & Sosulski, F.W. (1987). Influence of oxygen on proline utilization during the wine fermentation. Am. J. Enol. Vitic., 38, 246-248.
-
(1987)
Am. J. Enol. Vitic.
, vol.38
, pp. 246-248
-
-
Ingledew, W.M.1
Magnus, C.A.2
Sosulski, F.W.3
-
45
-
-
4143140831
-
FLO11 is essential for flor formation caused by the C-terminal deletion of NRG1 in saccharomyces cerevisiae
-
Ishigami, M., Nakagawa, Y., Hayakawa, M., & Iimura, Y. (2004). FLO11 is essential for flor formation caused by the C-terminal deletion of NRG1 in Saccharomyces cerevisiae. FEMS Microbiol. Lett., 237, 425-430.
-
(2004)
FEMS Microbiol. Lett.
, vol.237
, pp. 425-430
-
-
Ishigami, M.1
Nakagawa, Y.2
Hayakawa, M.3
Iimura, Y.4
-
46
-
-
33645211207
-
FLO11 is the primary factor in flor formation caused by cell surface hydrophobicity in wild-type flor yeast
-
Ishigami, M., Nakagawa, Y., Hayakawa, M., & Iimura, Y. (2006). FLO11 is the primary factor in flor formation caused by cell surface hydrophobicity in wild-type flor yeast. Biosci. Biotechnol. Biochem., 70, 660-666.
-
(2006)
Biosci. Biotechnol. Biochem.
, vol.70
, pp. 660-666
-
-
Ishigami, M.1
Nakagawa, Y.2
Hayakawa, M.3
Iimura, Y.4
-
47
-
-
0000705239
-
Genetic analysis of highly ethanol-tolerant wine yeasts
-
Jiménez, J., & Benítez, T. (1987). Genetic analysis of highly ethanol-tolerant wine yeasts. Curr. Gen., 12, 421-428.
-
(1987)
Curr. Gen.
, vol.12
, pp. 421-428
-
-
Jiménez, J.1
Benítez, T.2
-
48
-
-
0342570412
-
Contribución al estudio de las levaduras que forman velo sobre ciertos vinos de elevado grado alcohólico
-
Marcilla, J, Feduchy, E., & Alas, G. (1936). Contribución al estudio de las levaduras que forman velo sobre ciertos vinos de elevado grado alcohólico. Anales del Centro de Investigaciones Vinícolas de Madrid, 1, 1-219.
-
(1936)
Anales Del Centro de Investigaciones Vinícolas de Madrid
, vol.1
, pp. 1-219
-
-
Marcilla, J.1
Feduchy, E.2
Alas, G.3
-
49
-
-
84985209624
-
Quantitative determination of solerone and sotolona in flor sherries by two dimensional-capillary GC
-
Martin, B., & Etievant, P.X. (1991). Quantitative determination of solerone and sotolona in flor sherries by two dimensional-capillary GC. HRC CC., 14, 133-135.
-
(1991)
HRC CC.
, vol.14
, pp. 133-135
-
-
Martin, B.1
Etievant, P.X.2
-
50
-
-
0002977074
-
Consumo de etanol, glicerina y aminoácidos totales en vinos finos durante la crianza biológica bajo "velo de flor"
-
Martínez, P., Valcárcel, M.J., González, P., Benítez, T., & Pérez, L. (1993). Consumo de etanol, glicerina y aminoácidos totales en vinos finos durante la crianza biológica bajo "velo de flor". Aliment. Equipos Tecnol. 12, 61-65.
-
(1993)
Aliment. Equipos Tecnol
, vol.12
, pp. 61-65
-
-
Martínez, P.1
Valcárcel, M.J.2
González, P.3
Benítez, T.4
Pérez, L.5
-
51
-
-
0028812543
-
Physiological and molecular characterization of flor yeasts: Polymorphism of flor yeast populations
-
Martínez, P., Codón, A.C., Pérez, L., & Benítez, T. (1995). Physiological and molecular characterization of flor yeasts: polymorphism of flor yeast populations. Yeast, 11, 1399-1411.
-
(1995)
Yeast
, vol.11
, pp. 1399-1411
-
-
Martínez, P.1
Codón, A.C.2
Pérez, L.3
Benítez, T.4
-
52
-
-
0343247746
-
Evolution of flor yeast population during the biological aging of fino sherry wine
-
Martínez, P., Pérez Rodríguez, L., & Benítez, T. (1997a). Evolution of flor yeast population during the biological aging of fino sherry wine. Am. J. Enol. Vitic., 48, 160-168.
-
(1997)
Am. J. Enol. Vitic.
, vol.48
, pp. 160-168
-
-
Martínez, P.1
Pérez Rodríguez, L.2
Benítez, T.3
-
53
-
-
1842416007
-
Factors which affect velum formation by flor yeasts isolated from sherry wine
-
Martínez, P., Pérez Rodríguez, L., & Benítez, T. (1997b). Factors which affect velum formation by flor yeasts isolated from sherry wine. Syst. App. Microbiol., 20, 154-157.
-
(1997)
Syst. App. Microbiol.
, vol.20
, pp. 154-157
-
-
Martínez, P.1
Pérez Rodríguez, L.2
Benítez, T.3
-
54
-
-
0343471413
-
Velum formation by flor yeasts isolated from sherry wine
-
Martínez, P., Pérez Rodríguez, L., & Benítez, T. (1997c). Velum formation by flor yeasts isolated from sherry wine. Am. J. Enol. Vitic., 48, 55-62.
-
(1997)
Am. J. Enol. Vitic.
, vol.48
, pp. 55-62
-
-
Martínez, P.1
Pérez Rodríguez, L.2
Benítez, T.3
-
55
-
-
18544393578
-
Metabolism of saccharomyces cerevisiae flor yeasts during fermentation and biological aging of fino sherry: By-products and aroma compounds
-
Martínez, P., Valcárcel, M.J., Pérez, L., & Benítez, T. (1998). Metabolism of Saccharomyces cerevisiae flor yeasts during fermentation and biological aging of fino sherry: by-products and aroma compounds. Am. J. Enol. Vitic., 49, 240-250.
-
(1998)
Am. J. Enol. Vitic.
, vol.49
, pp. 240-250
-
-
Martínez, P.1
Valcárcel, M.J.2
Pérez, L.3
Benítez, T.4
-
56
-
-
85006063478
-
Dry extract in sherry and its evolution in the aging of sherry
-
Martínez de la Ossa, E., Caro, I., Bonat, M., Pérez, L., & Domecq, B. (1987). Dry extract in sherry and its evolution in the aging of sherry. Am. J. Enol. Vitic., 38, 321-325.
-
(1987)
Am. J. Enol. Vitic.
, vol.38
, pp. 321-325
-
-
Martínez De, L.O.E.1
Caro, I.2
Bonat, M.3
Pérez, L.4
Domecq, B.5
-
57
-
-
0001548860
-
Enological aspects of yeast autolysis
-
Trivandrum, India: Research Signpost
-
Martínez-Rodríguez, A. J., & Polo, M. C. (2000). Enological aspects of yeast autolysis. In Recent Res. Devel. Microbiology, 4, (pp. 285-301). Trivandrum, India: Research Signpost.
-
(2000)
Recent Res. Devel. Microbiology
, vol.4
, pp. 285-301
-
-
Martínez-Rodríguez, A.J.1
Polo, M.C.2
-
58
-
-
85007684814
-
Identification of 4,5-dimetyl-3-hydroxy-2(5H)-furanone (sotolona) and ethyl 9-hydroxy-nonanone in botrytised wine and evaluation of the roles of compounds characteristic of it
-
Masuda, M., Okawa, E.C., Nishimura, K.I., & Yunome, H. (1984). Identification of 4,5-dimetyl-3-hydroxy-2(5H)-furanone (sotolona) and ethyl 9-hydroxy-nonanone in botrytised wine and evaluation of the roles of compounds characteristic of it. J. Agric. Food Chem., 48, 2702-2710.
-
(1984)
J. Agric. Food Chem
, vol.48
, pp. 2702-2710
-
-
Masuda, M.1
Okawa, E.C.2
Nishimura, K.I.3
Yunome, H.4
-
59
-
-
0031033718
-
Nitrogen compounds in wine during its biological aging by two flor film yeasts: An approach to accelerated biological aging of dry sherry-type wines
-
Mauricio, J.C., & Ortega, J.M. (1997). Nitrogen compounds in wine during its biological aging by two flor film yeasts: an approach to accelerated biological aging of dry sherry-type wines. Biotechnol. Bioeng., 53, 159-167.
-
(1997)
Biotechnol. Bioeng.
, vol.53
, pp. 159-167
-
-
Mauricio, J.C.1
Ortega, J.M.2
-
60
-
-
0001518091
-
Relationship between phospholipid and sterol contents in saccharomyces cerevisiae and torulaspora delbrueckii and their fermentation activity in grape musts
-
Mauricio, J.C., Guijo, S., & Ortega, J.M. (1991). Relationship between phospholipid and sterol contents in Saccharomyces cerevisiae and Torulaspora delbrueckii and their fermentation activity in grape musts. Am. J. Enol. Vitic., 42, 301-308.
-
(1991)
Am. J. Enol. Vitic.
, vol.42
, pp. 301-308
-
-
Mauricio, J.C.1
Guijo, S.2
Ortega, J.M.3
-
61
-
-
0027142697
-
Ester formation and specific activities of in vitro alcohol acetyltransferase and esterase by saccharomyces cerevisiae during grape must fermentation
-
Mauricio, J.C., Moreno, J.J., Valero, E.M., Zea, L., Medina, M., & Ortega, J.M. (1993). Ester formation and specific activitiesofinvitroalcoholacetyltransferaseandesterasebySaccharomycescerevisi aeduringgrapemustfermentation.J.Agric.FoodChem.,41,2086-2091.
-
(1993)
J. Agric. Food Chem.
, vol.41
, pp. 2086-2091
-
-
Mauricio, J.C.1
Moreno, J.J.2
Valero, E.M.3
Zea, L.4
Medina, M.5
Ortega, J.M.6
-
62
-
-
0000482662
-
Vitro specific activities of alcohol and aldehyde dehydrogenases from two flor yeasts during controlled wine aging
-
Mauricio, J.C., Moreno, J., & Ortega, J.M. (1997). In vitro specific activities of alcohol and aldehyde dehydrogenases from two flor yeasts during controlled wine aging. J. Agric. Food Chem., 45, 1967-1971.
-
(1997)
J. Agric. Food Chem.
, vol.45
, pp. 1967-1971
-
-
Mauricio, J.C.1
Moreno, J.2
Ortega, J.M.3
-
63
-
-
0034840523
-
Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts
-
Mauricio, J.C., Valero, E. Millán, C., & Ortega, J.M. (2001). Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts. J. Agric. Food Chem., 49, 3310-3315.
-
(2001)
J. Agric. Food Chem.
, vol.49
, pp. 3310-3315
-
-
Mauricio, J.C.1
Valero, E.2
Millán, C.3
Ortega, J.M.4
-
64
-
-
84892308513
-
Aceleración de la crianza biológica mediante aireaciones periódicas
-
Logrõno, Spain: Gobierno de la Rioja
-
Mauricio, J.C., Moreno, J., & Ortega, J.M. (2003). Aceleración de la crianza biológica mediante aireacionesperiódicas. InVIIJornadasCientíficasdelosGruposdeInvestigaciónEnoló gica(pp.117-119).Logrõno,Spain:GobiernodelaRioja.
-
(2003)
VII Jornadas Científicas de Los Grupos de Investigación Enológica
, pp. 117-119
-
-
Mauricio, J.C.1
Moreno, J.2
Ortega, J.M.3
-
65
-
-
27144515269
-
Retention of browning compounds by yeasts involved in the winemaking of sherry type wines
-
Mérida, J., Lopez-Toledano, A., Marquez, T., Millan, C., Ortega, J.M., & Medina, M. (2005). Retention of browning compounds by yeasts involved in the winemaking of sherry type wines. Biotechnol. Lett., 27, 1565-1570.
-
(2005)
Biotechnol. Lett.
, vol.27
, pp. 1565-1570
-
-
Mérida, J.1
Lopez-Toledano, A.2
Marquez, T.3
Millan, C.4
Ortega, J.M.5
Medina, M.6
-
66
-
-
0033093410
-
Characterization of yeasts involved in the biological ageing of sherry wines
-
Mesa, J.J., Infante, J.J., Rebordinos, L., & Cantoral, J.M. (1999). Characterization of yeasts involved in the biological ageing of sherry wines. Lebensm. Wiss. Technol., 32, 114-120.
-
(1999)
Lebensm. Wiss. Technol.
, vol.32
, pp. 114-120
-
-
Mesa, J.J.1
Infante, J.J.2
Rebordinos, L.3
Cantoral, J.M.4
-
67
-
-
0033854748
-
Influence of the yeast genotypes on enological characteristics of sherry wines
-
Mesa, J.J., Infante, J.J., Rebordinos, L., Sanchez, J.A., & Cantoral, J.M. (2000). Influence of the yeast genotypes on enological characteristics of sherry wines. Am. J. Enol. Vitic., 51, 15-21.
-
(2000)
Am. J. Enol. Vitic.
, vol.51
, pp. 15-21
-
-
Mesa, J.J.1
Infante, J.J.2
Rebordinos, L.3
Sanchez, J.A.4
Cantoral, J.M.5
-
68
-
-
84892345391
-
Evolución del contenido de antocianos en mostos de cabernet sauvignon ( Vitis vinifera L.) fermentados y criados con levaduras de velo
-
M. Ramirez (Ed.) Badajoz, Spain: Junta de Extremadura
-
Morata, A., Calderón, F., Gómez-Cordovés, M.C., González, M.C., Colomo, B., & Suárez-Lepe, J.A. (2007). Evolución del contenido de antocianos en mostos de Cabernet Sauvignon ( Vitis vinifera L.) fermentados y criados conlevadurasdevelo.InM.Ramirez(Ed.), AvancesenCienciasyTécnicasEnológicas(pp.188-189).Badajoz,Spain: JuntadeExtremadura.
-
(2007)
Avances en Ciencias y Técnicas Enológicas
, pp. 188-189
-
-
Morata, A.1
Calderón, F.2
Gómez-Cordovés, M.C.3
González, M.C.4
Colomo, B.5
Suárez-Lepe, J.A.6
-
70
-
-
11844263703
-
Aplicación de un modelo de regresión simple a la crianza biológica de vinos finos de la denominación de origen montilla-moriles
-
Pamplona, Spain
-
Moreno, J.A., Zea, L., Moyano, L., Moreno, J.J., & Medina, M. (2001). Aplicación de un modelo de regresión simple a la crianza biológica de vinos finos de la Denominación de Origen Montilla-Moriles. In VII Congreso Nacional de Enólogos. Pamplona, Spain.
-
(2001)
VII Congreso Nacional de Enólogos
-
-
Moreno, J.A.1
Zea, L.2
Moyano, L.3
Moreno, J.J.4
Medina, M.5
-
71
-
-
10344254818
-
Aroma compounds as markers of the changes in sherry wine subjected to biological ageing
-
Moreno, J.A., Zea, L., Moyano, L., & Medina, M. (2004). Aroma compounds as markers of the changes in sherry wine subjected to biological ageing. Food Control, 16, 333-338.
-
(2004)
Food Control
, vol.16
, pp. 333-338
-
-
Moreno, J.A.1
Zea, L.2
Moyano, L.3
Medina, M.4
-
72
-
-
26944480828
-
Winemaking biochemistry and microbiology: Current knowledge and future trends
-
Moreno-Arribas, M.V., & Polo, M. C. (2005). Winemaking biochemistry and microbiology: Current knowledge and future trends. Crit. Rev. Food Sci. Nut., 45, 265-286.
-
(2005)
Crit. Rev. Food Sci. Nut.
, vol.45
, pp. 265-286
-
-
Moreno-Arribas, M.V.1
Polo, M.C.2
-
73
-
-
0001824346
-
Lactones in wines - A review
-
Muller, C.J., Kepner, R.E., & Webb, A.D. (1973). Lactones in wines - a review. Am. J. Enol. Vitic., 24, 47-57.
-
(1973)
Am. J. Enol. Vitic.
, vol.24
, pp. 47-57
-
-
Muller, C.J.1
Kepner, R.E.2
Webb, A.D.3
-
75
-
-
84881000033
-
Estudio del aprovechamiento de la biomasa procedente de la crianza biológica de vinos finos
-
Badajoz, Spain: Cultural Santa Ana
-
Muñoz, D., Valero, E., Moreno, J., Moyano, L., Zea, L., & Medina, M. (2002). Estudio del aprovechamiento de la biomasa procedente de la crianza biológica de vinos finos. In XXII Jornadas de Viticultura y Enología Tierra de Barros (pp. 243-252). Badajoz, Spain: Cultural Santa Ana.
-
(2002)
XXII Jornadas de Viticultura y Enología Tierra de Barros
, pp. 243-252
-
-
Muñoz, D.1
Valero, E.2
Moreno, J.3
Moyano, L.4
Zea, L.5
Medina, M.6
-
76
-
-
22244492936
-
Biological aging of sherry wines using pure cultures of two flor yeast strain under controlled microaeration
-
Muñoz, D., Peinado, R.A., Medina, M., & Moreno, J. (2005). Biological aging of sherry wines using pure cultures of two flor yeast strain under controlled microaeration. J. Agric. Food Chem., 53, 5258-5264.
-
(2005)
J. Agric. Food Chem.
, vol.53
, pp. 5258-5264
-
-
Muñoz, D.1
Peinado, R.A.2
Medina, M.3
Moreno, J.4
-
77
-
-
33746153774
-
Biological aging of sherry wines under periodic and controlled microaeration with Saccharomyces cerevisiae var capensis: Effect on odorant series
-
Muñoz, D., Peinado, R.A., Medina, M., & Moreno, J. (2007). Biological aging ofsherrywinesunderperiodicandcontrolledmicroaerationwithSaccharomycescerevisiae var.capensis:Effectonodorantseries.FoodChem.,100,1188-1195.
-
(2007)
Food Chem.
, vol.100
, pp. 1188-1195
-
-
Muñoz, D.1
Peinado, R.A.2
Medina, M.3
Moreno, J.4
-
78
-
-
0001850701
-
Studies on acetaldehyde production under pressure, oxygen and agitation
-
Ough, C. S., & Amerine,M. A. (1958). Studies on acetaldehyde production under pressure, oxygen and agitation. Am. J. Enol. Vitic., 9, 111-123.
-
(1958)
Am. J. Enol. Vitic.
, vol.9
, pp. 111-123
-
-
Ough, C.S.1
Amerine, M.A.2
-
79
-
-
13044250581
-
Further studies with submerged flor sherry
-
Ough, C. S., & Amerine, M. A. (1972). Further studies with submerged flor sherry. Am. J. Enol. Vitic., 23, 128-131.
-
(1972)
Am. J. Enol. Vitic.
, vol.23
, pp. 128-131
-
-
Ough, C.S.1
Amerine, M.A.2
-
80
-
-
0141706527
-
Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds
-
Peinado, R.A., Moreno, J.J., Ortega, J.M., & Mauricio, J.C. (2003). Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds. J. Agric. Food Chem., 51, 6198-6203.
-
(2003)
J. Agric. Food Chem.
, vol.51
, pp. 6198-6203
-
-
Peinado, R.A.1
Moreno, J.J.2
Ortega, J.M.3
Mauricio, J.C.4
-
81
-
-
0242573093
-
Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration
-
Peinado, R.A.,Moreno, J., Bueno, J.E.,Moreno, J.A., & Mauricio J.C. (2004a). Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chem., 84, 585-590.
-
(2004)
Food Chem.
, vol.84
, pp. 585-590
-
-
Peinado, R.A.1
Moreno, J.2
Bueno, J.E.3
Moreno, J.A.4
Mauricio, J.C.5
-
82
-
-
3142546809
-
Effect of schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high level of gluconic acid
-
Peinado, R.A., Mauricio, J.C., Medina, M., & Moreno, J. (2004b). Effect of Schizosaccharomyces pombe on aromatic compounds in dry sherry wines containing high level of gluconic acid. J. Agric. Food Chem., 52, 4529-4534.
-
(2004)
J. Agric. Food Chem.
, vol.52
, pp. 4529-4534
-
-
Peinado, R.A.1
Mauricio, J.C.2
Medina, M.3
Moreno, J.4
-
83
-
-
22044437666
-
Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var capensis
-
Peinado, R.A., Mauricio, J.C., & Moreno, J. (2006a). Aromatic series in sherry wines with gluconic acid subjected to different biological aging conditions by Saccharomyces cerevisiae var. capensis. Food Chem., 94, 232-239.
-
(2006)
Food Chem.
, vol.94
, pp. 232-239
-
-
Peinado, R.A.1
Mauricio, J.C.2
Moreno, J.3
-
84
-
-
33750075489
-
Yeast biocapsules: A new immobilization method and their applications
-
Peinado, R.A., Moreno, J.J., Villalba, J.M., González-Reyes, J.A., Ortega, J.M., & Mauricio, J.C. (2006b). Yeast biocapsules: a new immobilization method and their applications. Enz. Microb. Technol., 40, 79-84.
-
(2006)
Enz. Microb. Technol.
, vol.40
, pp. 79-84
-
-
Peinado, R.A.1
Moreno, J.J.2
Villalba, J.M.3
González-Reyes, J.A.4
Ortega, J.M.5
Mauricio, J.C.6
-
85
-
-
24244435914
-
Consideraciones técnicas en la elaboración del Jerez
-
Cádiz, Spain: Universidad de Cádiz
-
Pérez, L. (1982). Consideraciones técnicas en la elaboración del Jerez. In II Jornadas universitarias sobre el Jerez (pp. 167-197). Cádiz, Spain: Universidad de Cádiz.
-
(1982)
II Jornadas Universitarias Sobre El Jerez
, pp. 167-197
-
-
Pérez, L.1
-
86
-
-
0000001020
-
Optimal conditions for the formation of sotolon from -ketobutyric acid in the french "vin Jaune"
-
Pham, T.T., Guichard, E., Schlich, P., & Charpentier, C. (1995). Optimalconditionsfortheformationofsotolonfrom-ketobutyricacidinthefrench" VinJaune".J.Agric.FoodChem.,43,2616-2619.
-
(1995)
J. Agric. Food Chem.
, vol.43
, pp. 2616-2619
-
-
Pham, T.T.1
Guichard, E.2
Schlich, P.3
Charpentier, C.4
-
87
-
-
0031901347
-
Vitro specific activity of alcohol acetyl-transferase and esterase in two flor yeast strains during biological aging of sherry wines
-
Plata, M.C., Mauricio, J.C., Millán, C., & Ortega, J.M. (1998). In vitro specific activity of alcohol acetyl-transferase and esterase in two flor yeast strains during biological aging of sherry wines. J. Ferment. Bioeng., 85, 369-374.
-
(1998)
J. Ferment. Bioeng.
, vol.85
, pp. 369-374
-
-
Plata, M.C.1
Mauricio, J.C.2
Millán, C.3
Ortega, J.M.4
-
88
-
-
34147155773
-
The role of FLO11 in saccharomyces cerevisiae biofilm development in a laboratory based flow-cell system
-
Purevdorj-Gage, B., Orr, M.E., Stoodley, P., Sheehan, K.B., & Hyman, L.E. (2007). The role of FLO11 in Saccharomyces cerevisiae biofilm development in a laboratory based flow-cell system. FEMS Yeast Res., 7, 372-379.
-
(2007)
FEMS Yeast Res.
, vol.7
, pp. 372-379
-
-
Purevdorj-Gage, B.1
Orr, M.E.2
Stoodley, P.3
Sheehan, K.B.4
Hyman, L.E.5
-
89
-
-
0004613487
-
Yeast cultures in australian winemaking
-
Rankine, B.C. (1955). Yeast cultures in Australian winemaking. Am. J. Enol. Vitic., 6, 11-15.
-
(1955)
Am. J. Enol. Vitic.
, vol.6
, pp. 11-15
-
-
Rankine, B.C.1
-
90
-
-
0030027827
-
Origin and production of acetoin during wine yeast fermentation
-
Romano, P., & Suzzi, G. (1996). Origin and production of acetoin during wine yeast fermentation. App. Environ. Microbiol., 62, 309-315.
-
(1996)
App. Environ. Microbiol.
, vol.62
, pp. 309-315
-
-
Romano, P.1
Suzzi, G.2
-
91
-
-
0022612807
-
Presumed sexual isolation in yeast populations during production of sherrylike wine
-
Sancho, E.D., Hernandez, E., & Rodriguez-Navarro, A. (1986). Presumed sexual isolation in yeast populations during production of sherrylike wine. App. Environ. Microbiol., 51, 395-397.
-
(1986)
App. Environ. Microbiol.
, vol.51
, pp. 395-397
-
-
Sancho, E.D.1
Hernandez, E.2
Rodriguez-Navarro, A.3
-
93
-
-
0038952969
-
Influence de la température de conservation sur les caractéristiques physico-chimiques et organoleptiques des vins (Vins aromatiques)
-
Usseglio-Tomasset, L. (1983) Influence de la température de conservation sur les caractéristiques physico-chimiques et organoleptiques des vins (Vins aromatiques). Bull. OIV, 623, 19-34.
-
(1983)
Bull. OIV
, vol.623
, pp. 19-34
-
-
Usseglio-Tomasset, L.1
-
94
-
-
0036033534
-
Changes in the lipid composition of Saccharomyces cerevisiae race capensis (G1) during alcoholic fermentation and flor film formation
-
Valero, E., Millán, C., & Ortega, J.M. (2002). Changes in the lipid composition of Saccharomyces cerevisiae race capensis (G1) during alcoholic fermentation and flor film formation. Lebensm. Wiss. Technol., 35, 593-599.
-
(2002)
Lebensm. Wiss. Technol.
, vol.35
, pp. 593-599
-
-
Valero, E.1
Millán, C.2
Ortega, J.M.3
-
95
-
-
0037985373
-
Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains
-
Valero, E., Millán, C., Ortega, J.M., & Mauricio, J.C. (2003). Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains. J. Sci. Food Agric., 83, 830-835.
-
(2003)
J. Sci. Food Agric.
, vol.83
, pp. 830-835
-
-
Valero, E.1
Millán, C.2
Ortega, J.M.3
Mauricio, J.C.4
-
96
-
-
33644839600
-
Flocculation, adhesion and biofilm formation in yeasts
-
Verstrepen, K.J., & Klis, F.M. (2006). Flocculation, adhesion and biofilm formation in yeasts. Mol. Microbiol., 60, 5-15.
-
(2006)
Mol. Microbiol.
, vol.60
, pp. 5-15
-
-
Verstrepen, K.J.1
Klis, F.M.2
-
97
-
-
20444422475
-
FLO11-based model for air-liquid interfacial biofilm formation by Saccharomyces cerevisiae
-
Zara, S., Bakalinsky, A.T., Zara, G., Pirino, G. Demontis, M.A., & Budroni, M. (2005). FLO11-Based model for air-liquid interfacial biofilm formation by Saccharomyces cerevisiae. App. Environ. Microbiol., 71, 2934-2939.
-
(2005)
App. Environ. Microbiol.
, vol.71
, pp. 2934-2939
-
-
Zara, S.1
Bakalinsky, A.T.2
Zara, G.3
Pirino, G.4
Demontis, M.A.5
Budroni, M.6
-
98
-
-
0029417052
-
Comparative study of the -butyrolactone and pantolactone contents in cells and musts during vinification by three Saccharomyces cerevisiae races
-
Zea, L., Moreno, J., Ortega, J.M., Mauricio, J.C., & Medina, M. (1995) Comparative study ofthe- butyrolactoneandpantolactonecontentsincellsandmustsduringvinificationbythree Saccharomycescerevisiaeraces.Biotechnol.Lett.,17,1351-1356.
-
(1995)
Biotechnol. Lett.
, vol.17
, pp. 1351-1356
-
-
Zea, L.1
Moreno, J.2
Ortega, J.M.3
Mauricio, J.C.4
Medina, M.5
-
99
-
-
34548321096
-
Aroma series as fingerprints for biological ageing in fino sherry-type wines
-
Zea, L., Moyano, L., Moreno, J.A., & Medina, M. (2007). Aroma series as fingerprints for biological ageing in fino sherry-type wines. J. Sci. Food Agric., 87, 2319-2326.
-
(2007)
J. Sci. Food Agric.
, vol.87
, pp. 2319-2326
-
-
Zea, L.1
Moyano, L.2
Moreno, J.A.3
Medina, M.4
|