Format
Sort by

Send to

Choose Destination

Links from PubMed

Items: 7

1.

Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases.

Morata A, Vejarano R, Ridolfi G, Benito S, Palomero F, Uthurry C, Tesfaye W, González C, Suárez-Lepe JA.

Enzyme Microb Technol. 2013 Feb 5;52(2):99-104. doi: 10.1016/j.enzmictec.2012.11.001. Epub 2012 Nov 8.

PMID:
23273278
2.

The wine and beer yeast Dekkera bruxellensis.

Schifferdecker AJ, Dashko S, Ishchuk OP, Piškur J.

Yeast. 2014 Sep;31(9):323-32. doi: 10.1002/yea.3023. Epub 2014 Jul 7. Review.

3.

Anthocyanins and their variation in red wines. II. Anthocyanin derived pigments and their color evolution.

He F, Liang NN, Mu L, Pan QH, Wang J, Reeves MJ, Duan CQ.

Molecules. 2012 Feb 7;17(2):1483-519. doi: 10.3390/molecules17021483. Review.

4.

Advances in the control of wine spoilage by Zygosaccharomyces and Dekkera/Brettanomyces.

Zuehlke JM, Petrova B, Edwards CG.

Annu Rev Food Sci Technol. 2013;4:57-78. doi: 10.1146/annurev-food-030212-182533. Epub 2012 Dec 3. Review.

PMID:
23215631
5.

Dekkera bruxellensis--spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitiveness.

Blomqvist J, Passoth V.

FEMS Yeast Res. 2015 Jun;15(4):fov021. doi: 10.1093/femsyr/fov021. Epub 2015 May 7. Review.

6.

Genomic insights into the evolution of industrial yeast species Brettanomyces bruxellensis.

Curtin CD, Pretorius IS.

FEMS Yeast Res. 2014 Nov;14(7):997-1005. doi: 10.1111/1567-1364.12198. Epub 2014 Sep 15. Review.

7.

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages.

Smith BD, Divol B.

Food Microbiol. 2016 Oct;59:161-75. doi: 10.1016/j.fm.2016.06.008. Epub 2016 Jun 9. Review.

PMID:
27375257
Items per page

Supplemental Content

Write to the Help Desk