Found 33 results
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S. Chen, Xu, Y., and Qian, M. C., Aroma characterization of chinese rice wine by gas chromatography-olfactometry, chemical quantitative analysis, and aroma reconstitution., J Agric Food Chem, vol. 61, no. 47, pp. 11295-302, 2013.
A. Contreras, Curtin, C. D., and Varela, C., Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation., Appl Microbiol Biotechnol, vol. 99, no. 4, pp. 1885-95, 2015.
A. G. Cordente, Curtin, C. D., Varela, C., and Pretorius, I. S., Flavour-active wine yeasts., Appl Microbiol Biotechnol, vol. 96, no. 3, pp. 601-18, 2012.
A. G. Cordente, Cordero-Bueso, G., Pretorius, I. S., and Curtin, C. D., Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation., FEMS Yeast Res, vol. 13, no. 1, pp. 62-73, 2013.
C. D. Curtin, Bellon, J. R., Henschke, P. A., Godden, P. W., and Lopes, M. A. de Barro, Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries., FEMS Yeast Res, vol. 7, no. 3, pp. 471-81, 2007.
C. D. Curtin, Borneman, A. R., Chambers, P. J., and Pretorius, I. S., De-novo assembly and analysis of the heterozygous triploid genome of the wine spoilage yeast Dekkera bruxellensis AWRI1499., PLoS One, vol. 7, no. 3, p. e33840, 2012.
C. D. Curtin, Langhans, G., Henschke, P. A., and Grbin, P. R., Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma., Food Microbiol, vol. 36, no. 2, pp. 241-7, 2013.

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