-
1
-
-
79952988707
-
The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines
-
Abalos D, Vejarano R, Morata A, González C, Suárez-Lepe JA (2011) The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines. Eur Food Res Technol 232: 663-669.
-
(2011)
Eur Food Res Technol
, vol.232
, pp. 663-669
-
-
Abalos, D.1
Vejarano, R.2
Morata, A.3
González, C.4
Suárez-Lepe, J.A.5
-
2
-
-
64149101326
-
A method for estimating Dekkera/Brettanomyces populations in wines
-
Benito S, Palomero F, Morata A, Calderón F, Suárez-Lepe JA (2009) A method for estimating Dekkera/Brettanomyces populations in wines. J Appl Microbiol 106: 1743-1751.
-
(2009)
J Appl Microbiol
, vol.106
, pp. 1743-1751
-
-
Benito, S.1
Palomero, F.2
Morata, A.3
Calderón, F.4
Suárez-Lepe, J.A.5
-
3
-
-
33751517343
-
Aplicaciones de la ultrafiltración en la industria enológica. Últimos avances tecnológicos
-
Calderón F, Morata A, Uthurry C, Suárez JA (2004) Aplicaciones de la ultrafiltración en la industria enológica. Últimos avances tecnológicos. Tecnología del Vino 16: 49-54.
-
(2004)
Tecnología Del Vino
, vol.16
, pp. 49-54
-
-
Calderón, F.1
Morata, A.2
Uthurry, C.3
Suárez, J.A.4
-
4
-
-
0000380803
-
Elevage des vins rouges en fûts de chêne: évolution de certains composés volatils et de leur impact arômatique
-
Chatonnet P, Boidron J, Pons M (1990) Elevage des vins rouges en fûts de chêne: évolution de certains composés volatils et de leur impact arômatique. Science des Aliments 10: 587-656.
-
(1990)
Science Des Aliments
, vol.10
, pp. 587-656
-
-
Chatonnet, P.1
Boidron, J.2
Pons, M.3
-
5
-
-
42649096286
-
Anthocyanin condensation reactions under high hydrostatic pressure
-
Corrales M, Butz P, Tauscher B (2008) Anthocyanin condensation reactions under high hydrostatic pressure. Food Chem 110: 627-635.
-
(2008)
Food Chem
, vol.110
, pp. 627-635
-
-
Corrales, M.1
Butz, P.2
Tauscher, B.3
-
6
-
-
0037174430
-
Fermentability of grape must after inhibition with dimethyl dicarbonate (DMDC)
-
Delfidini C, Gaia P, Schellino R, Strano M, Pagliara A, Ambro S (2002) Fermentability of grape must after inhibition with dimethyl dicarbonate (DMDC). J Agric Food Chem 50: 5605-5611.
-
(2002)
J Agric Food Chem
, vol.50
, pp. 5605-5611
-
-
Delfidini, C.1
Gaia, P.2
Schellino, R.3
Strano, M.4
Pagliara, A.5
Ambro, S.6
-
7
-
-
0028833159
-
Microbiological stabilisation of grape musts and wines by high hydrostatic pressures
-
Delfini C, Conterno L, Carpi G, Rovere P, Tabusso A, Cocito C, Amati A (1995) Microbiological stabilisation of grape musts and wines by high hydrostatic pressures. J Wine Res 6: 143-151.
-
(1995)
J Wine Res
, vol.6
, pp. 143-151
-
-
Delfini, C.1
Conterno, L.2
Carpi, G.3
Rovere, P.4
Tabusso, A.5
Cocito, C.6
Amati, A.7
-
8
-
-
0038057514
-
Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions
-
Dias L, Pereira-da-Silva S, Tavares M, Malfeito-Ferreira M, Loureiro V (2003) Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions. Food Microbiol 20: 377-384.
-
(2003)
Food Microbiol
, vol.20
, pp. 377-384
-
-
Dias, L.1
Pereira-Da-silva, S.2
Tavares, M.3
Malfeito-Ferreira, M.4
Loureiro, V.5
-
9
-
-
16444370841
-
The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasterianus and a strain of Brettanomyces bruxellensis isolated from wine
-
Du Toit WJ, Pretorious IS, Lonvaud-Funel A (2005) The effect of sulphur dioxide and oxygen on the viability and culturability of a strain of Acetobacter pasterianus and a strain of Brettanomyces bruxellensis isolated from wine. J Appl Microbiol 98: 862-871.
-
(2005)
J Appl Microbiol
, vol.98
, pp. 862-871
-
-
du Toit, W.J.1
Pretorious, I.S.2
Lonvaud-Funel, A.3
-
10
-
-
0032030542
-
Purification and characterization of hydroxycinnamate decarboxylase from Brettanomyces anomalus
-
Edlin DAN, Narbad A, Gasson MJ, Dickinson JR, Lloyd D (1998) Purification and characterization of hydroxycinnamate decarboxylase from Brettanomyces anomalus. Enzyme Microb Technol 22: 232-239.
-
(1998)
Enzyme Microb Technol
, vol.22
, pp. 232-239
-
-
Edlin, D.A.N.1
Narbad, A.2
Gasson, M.J.3
Dickinson, J.R.4
Lloyd, D.5
-
11
-
-
50949122613
-
Purification and characterization of a p-coumarate decarboxylase and a vinylphenol reductase from Brettanomyces bruxellensis
-
Godoy L, Martínez C, Carrasco N, Ganga MA (2008) Purification and characterization of a p-coumarate decarboxylase and a vinylphenol reductase from Brettanomyces bruxellensis. Int J Food Microbiol 127: 6-11.
-
(2008)
Int J Food Microbiol
, vol.127
, pp. 6-11
-
-
Godoy, L.1
Martínez, C.2
Carrasco, N.3
Ganga, M.A.4
-
12
-
-
58149145614
-
Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast
-
Harris V, Ford CM, Jiranek V, Grbin PR (2009) Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast. Appl Microbiol Biotechnol 81: 1117-1127.
-
(2009)
Appl Microbiol Biotechnol
, vol.81
, pp. 1117-1127
-
-
Harris, V.1
Ford, C.M.2
Jiranek, V.3
Grbin, P.R.4
-
15
-
-
17144422803
-
-
Amsterdam: Elsevier
-
Kurtzman CP, Fell JW (1998) Methods for the isolation, maintenance and identification of yeasts. In the yeast, a taxonomic study. Elsevier, Amsterdam, pp 79-80.
-
(1998)
Methods for the Isolation, Maintenance and Identification of Yeasts. In the Yeast, a Taxonomic Study
, pp. 79-80
-
-
Kurtzman, C.P.1
Fell, J.W.2
-
16
-
-
0033009258
-
Changes in aromatic volatile composition of strawberry after high pressure treatment
-
Lambert Y, Demazeau G, Largeteau A, Bouvier J-M (1999) Changes in aromatic volatile composition of strawberry after high pressure treatment. Food Chem 67: 7-16.
-
(1999)
Food Chem
, vol.67
, pp. 7-16
-
-
Lambert, Y.1
Demazeau, G.2
Largeteau, A.3
Bouvier, J.-M.4
-
17
-
-
0042413981
-
What is "Brett" (Brettanomyces) flavour? A preliminary investigation
-
714, A. L. Waterhouse and S. E. Ebeler (Eds.), Washington: American Chemical Society
-
Licker JL, Acree TE, Henick-Kling T (1999) What is "Brett" (Brettanomyces) flavour? A preliminary investigation. In: Waterhouse AL, Ebeler SE (eds) Chemistry of wine flavour. ACS symposium series., 714American Chemical Society, Washington, pp 96-115.
-
(1999)
Chemistry of Wine Flavour. ACS Symposium Series
, pp. 96-115
-
-
Licker, J.L.1
Acree, T.E.2
Henick-Kling, T.3
-
18
-
-
0036977512
-
Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and oenococcus oeni
-
Mansfield AK, Zoecklein BW, Whiton RS (2002) Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and oenococcus oeni. Am J Enol Vitic 53: 303-307.
-
(2002)
Am J Enol Vitic
, vol.53
, pp. 303-307
-
-
Mansfield, A.K.1
Zoecklein, B.W.2
Whiton, R.S.3
-
19
-
-
33750020251
-
High hydrostatic pressure pasteurization of red wine
-
Mok C, Song K-T, Park Y-S, Lim S, Ruan R, Chen P (2006) High hydrostatic pressure pasteurization of red wine. J Food Sci 71: M265-M269.
-
(2006)
J Food Sci
, vol.71
-
-
Mok, C.1
Song, K.-T.2
Park, Y.-S.3
Lim, S.4
Ruan, R.5
Chen, P.6
-
21
-
-
84862321098
-
Presiones hidrostáticas elevadas
-
Madrid Vicente A (ed). Antonio Madrid Vicente Ediciones, Madrid
-
Morata A (2010b) Presiones hidrostáticas elevadas. In: Madrid Vicente A (ed) Nuevas tecnologías de conservación de alimentos. Antonio Madrid Vicente Ediciones, Madrid, p 32.
-
(2010)
Nuevas tecnologías de conservación de alimentos
, pp. 32
-
-
Morata, A.1
-
22
-
-
33947600752
-
Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids
-
Morata A, González MC, Suárez JA (2007) Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids. Int J Food Microbiol 116: 144-152.
-
(2007)
Int J Food Microbiol
, vol.116
, pp. 144-152
-
-
Morata, A.1
González, M.C.2
Suárez, J.A.3
-
23
-
-
64449087288
-
Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production
-
Oelofse A, Lonvaud-Funel A, du Toit M (2009) Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production. Food Microbiol 26: 377-385.
-
(2009)
Food Microbiol
, vol.26
, pp. 377-385
-
-
Oelofse, A.1
Lonvaud-Funel, A.2
du Toit, M.3
-
24
-
-
33751506334
-
Novel methods to detect Brettanomyces (Dekkera) in wine
-
San Diego, CA, American Society for Enology and Viticulture, Davis, CA
-
Physter TG, Mills DA (2004) Novel methods to detect Brettanomyces (Dekkera) in wine. In Technical abstracts, 55th annual meeting, San Diego, CA, American Society for Enology and Viticulture, Davis, CA, p 30.
-
(2004)
Technical abstracts, 55th annual meeting
, pp. 30
-
-
Physter, T.G.1
Mills, D.A.2
-
25
-
-
33750024193
-
Microbiological and biochemical stabilization of wines using the high pressure technique
-
Puig A, Vilavella M, Daoudi L, Guamis B, Minguez S (2003) Microbiological and biochemical stabilization of wines using the high pressure technique. Bulletin del l'OIV 76: 596-617.
-
(2003)
Bulletin Del L'oIV
, vol.76
, pp. 596-617
-
-
Puig, A.1
Vilavella, M.2
Daoudi, L.3
Guamis, B.4
Minguez, S.5
-
26
-
-
40849120653
-
4-ethylphenol and 4-ethylguaiacol concentrations in barreled red wines from the okanagan valley appellation, British Columbia
-
Rayne S, Eggers NJ (2008) 4-ethylphenol and 4-ethylguaiacol concentrations in barreled red wines from the okanagan valley appellation, British Columbia. Am J Enol Vitic 59: 92-97.
-
(2008)
Am J Enol Vitic
, vol.59
, pp. 92-97
-
-
Rayne, S.1
Eggers, N.J.2
-
27
-
-
0035070496
-
Development and use of a new medium to detect yeast of the genera Dekkera/Brettanomyces ssp
-
Rodrigues N, Goncalves G, Pereira-da-Silva S, Malfeito-Ferreira M, Loureiro V (2001) Development and use of a new medium to detect yeast of the genera Dekkera/Brettanomyces ssp. J Appl Microbiol 90: 588-599.
-
(2001)
J Appl Microbiol
, vol.90
, pp. 588-599
-
-
Rodrigues, N.1
Goncalves, G.2
Pereira-Da-silva, S.3
Malfeito-Ferreira, M.4
Loureiro, V.5
-
28
-
-
33751547165
-
The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: a review
-
Suárez R, Suárez-Lepe JA, Morata A, Calderón F (2007) The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: a review. Food Chem 102: 10-21.
-
(2007)
Food Chem
, vol.102
, pp. 10-21
-
-
Suárez, R.1
Suárez-Lepe, J.A.2
Morata, A.3
Calderón, F.4
-
29
-
-
44949209518
-
Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis
-
Tchobanov L, Gal T, Nardi M, Guilloux-Benatier F, Remize J, Guzzo V, Serpaggi H, Alexandre H (2008) Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis. FEMS Microbiol Lett 284: 213-217.
-
(2008)
FEMS Microbiol Lett
, vol.284
, pp. 213-217
-
-
Tchobanov, L.1
Gal, T.2
Nardi, M.3
Guilloux-Benatier, F.4
Remize, J.5
Guzzo, V.6
Serpaggi, H.7
Alexandre, H.8
|