|Downloadable Research Documents||Link Address|
Yeast selection – back to basics.
Grapegrower and Winemaker August 2019 Issue 667.
Avoiding stuck fermentations.
Grapegrower & Winemaker December 2019 Issue 671.
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines.
Food Microbiology 53 (2016) 128-134.
Hanseniaspora uvarum from winemaking environments show spatial and temporal genetic clustering.
Frontiers in Microbiology 1 January 2016 | Volume 6 | Article 1569.
The genetics of non-conventional wine yeasts: current knowledge and future challenges.
Frontiers in Microbiology | 1 January 2016 | Volume 6 | Article 1563.
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine.
Journal of the Science of Food and Agriculture 2017.
Production and purification of the native Saccharomyces cerevisiae Hsp12 in Escherichia coli.
Journal of Agricultural and Food Chemistry Sep 2017.
Toward a molecular understanding of the typicality of chardonnay wines: identification of powerful aromatic compounds reminiscent of hazelnut.
Journal of Agricultural and Food Chemistry Jan 2017.
Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations.
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity.
Appl Microbiol Biotechnol (2017) 101:7603–7620.
How to adapt winemaking practices to modified grape composition under climate change conditions.
OENO One, 2017, 51, 2, 205-214.
Enhanced 3-Sulfanylhexan-1-ol production in sequential mixed fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae reveals a situation of synergistic interaction between two industrial strains.
Frontiers in Microbiology | 1 March 2016 | Volume 7 | Article 293.