132 results on '"Masneuf-Pomarède, Isabelle"'
Search Results
2. Bioprotection by non-Saccharomyces yeasts in oenology: Evaluation of O2 consumption and impact on acetic acid bacteria
3. High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis
4. New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
5. Microbial dysbiosis in roots and rhizosphere of grapevines experiencing decline is associated with active metabolic functions
6. The functional microbiome of grapevine throughout plant evolutionary history and lifetime
7. Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines
8. New Insights Into Wine Yeast Diversities
9. Bioprotection as an alternative to SO2 in the pre-fermentation phase
10. Assessment of the impact of chitosan treatment on microorganisms in enology
11. In grapevine decline, microbiomes are affected differently in symptomatic and asymptomatic soils
12. O2 Consumption by Non-Saccharomyces Yeast as a New Selection Criteria for Bioprotection Application in Wine Industry
13. Bioprotection by Non-Saccharomyces Yeasts in Oenology: Evaluation of O 2 Consumption and Impact on Acetic Acid Bacteria
14. Effect of Abiotic and Biotic Factors On Brettanomyces Bruxellensis Bioadhesion Properties
15. A Systems Approach to Elucidate Heterosis of Protein Abundances in Yeast
16. Soil composition and rootstock genotype drive the root associated microbial communities in young grapevines
17. Assessment of chitosan antimicrobial effect on wine microbes
18. Impact of Grape Maturity on Ester Composition and Sensory Properties of Merlot and Tempranillo Wines
19. Chapter Two - The functional microbiome of grapevine throughout plant evolutionary history and lifetime
20. In Grapevine Decline, Microbiomes are Affected Differently in Symptomatic and Asymptomatic Soils
21. Grapevine rootstock and soil microbiome interactions: Keys for a resilient viticulture
22. Genetic diversity study of the yeast Saccharomyces bayanus var. uvarum reveals introgressed subtelomeric Saccharomyces cerevisiae genes
23. Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection
24. Non-Saccharomyces yeasts as bioprotection in the composition of red wine and in the reduction of sulfur dioxide
25. Grapevine decline is associated with difference in soil microbial composition and activity
26. Genetic identification of new biological species Saccharomyces arboricolus Wang et Bai
27. Population Dynamics and Yeast Diversity in Early Winemaking Stages without Sulfites Revealed by Three Complementary Approaches
28. Grape berry bacterial inhibition by different copper fungicides
29. Sensory characterisation of wines without added sulfites via specific and adapted sensory profile
30. +Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
31. The “pied de cuve” as an alternative way to manage indigenous fermentation: impact on the fermentative process and Saccharomyces cerevisiae diversity
32. Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability
33. Correlation between water activity (aw) and microbial epiphytic communities associated with grapes berries
34. Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO2, and Bioprotection.
35. Population-wide diversity study in Lachancea thermotolerans highlights superior starters for winemaking
36. Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution
37. The complexity of wine: clarifying the role of microorganisms
38. Draft genome sequence of the candida zemplinina (syn., Starmerella bacillaris) type strain CBS 9494 (vol 7, e00872-18, 2018)
39. Cellar Temperature Affects Brettanomyces bruxellensis Population and Volatile Phenols Production in Aging Bordeaux Wines
40. Vitisspecies, vintage, and alcoholic fermentation do not drive population structure inStarmerella bacillaris(synonymCandida zemplinina) species
41. Competition experiments between Brettanomyces bruxellensis strains reveal specific adaptation to sulfur dioxide and complex interactions at intraspecies level
42. Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
43. + Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine.
44. Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method
45. How to adapt winemaking practices to modified grape composition under climate change conditions?
46. Hanseniaspora uvarum from winemaking environments show spatial and temporal genetic clustering
47. How to adapt winemaking practices to modified grape composition under climate change conditions
48. Vitis species, vintage, and alcoholic fermentation do not drive population structure in Starmerella bacillaris (synonym Candida zemplinina) species.
49. Molecular typing of wine yeast strains Saccharomyces uvarum using microsatellite markers
50. Single nucleotide resolution QTL mapping of an enological trait from derived wild Saccharomyces cerevisiae strains
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.