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Items: 37

1.

Systems-based approaches enable identification of gene targets which improve the flavour profile of low-ethanol wine yeast strains.

Varela C, Schmidt SA, Borneman AR, Pang CNI, Krömerx JO, Khan A, Song X, Hodson MP, Solomon M, Mayr CM, Hines W, Pretorius IS, Baker MS, Roessner U, Mercurio M, Henschke PA, Wilkins MR, Chambers PJ.

Metab Eng. 2018 Sep;49:178-191. doi: 10.1016/j.ymben.2018.08.006. Epub 2018 Aug 20.

PMID:
30138679
2.

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

Contreras A, Hidalgo C, Schmidt S, Henschke PA, Curtin C, Varela C.

Int J Food Microbiol. 2015 Jul 16;205:7-15. doi: 10.1016/j.ijfoodmicro.2015.03.027. Epub 2015 Mar 31.

PMID:
25866906
3.

Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.

Contreras A, Hidalgo C, Henschke PA, Chambers PJ, Curtin C, Varela C.

Appl Environ Microbiol. 2014 Mar;80(5):1670-8. doi: 10.1128/AEM.03780-13. Epub 2013 Dec 27.

4.

Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.

Curtin CD, Langhans G, Henschke PA, Grbin PR.

Food Microbiol. 2013 Dec;36(2):241-7. doi: 10.1016/j.fm.2013.06.008. Epub 2013 Jun 22.

PMID:
24010603
5.

Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae.

Varela C, Torrea D, Schmidt SA, Ancin-Azpilicueta C, Henschke PA.

Food Chem. 2012 Dec 15;135(4):2863-71. doi: 10.1016/j.foodchem.2012.06.127. Epub 2012 Jul 15.

PMID:
22980883
6.

Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.

Varela C, Kutyna DR, Solomon MR, Black CA, Borneman A, Henschke PA, Pretorius IS, Chambers PJ.

Appl Environ Microbiol. 2012 Sep;78(17):6068-77. doi: 10.1128/AEM.01279-12. Epub 2012 Jun 22.

7.

Genotype-dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates.

Curtin C, Kennedy E, Henschke PA.

Lett Appl Microbiol. 2012 Jul;55(1):56-61. doi: 10.1111/j.1472-765X.2012.03257.x. Epub 2012 May 24.

8.

Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds by the wine yeast VL3.

Winter G, Henschke PA, Higgins VJ, Ugliano M, Curtin CD.

AMB Express. 2011 Nov 2;1:36. doi: 10.1186/2191-0855-1-36.

9.

Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production.

Kutyna DR, Varela C, Stanley GA, Borneman AR, Henschke PA, Chambers PJ.

Appl Microbiol Biotechnol. 2012 Feb;93(3):1175-84. doi: 10.1007/s00253-011-3622-7. Epub 2011 Oct 12.

PMID:
21989563
10.

Comparison of inorganic and organic nitrogen supplementation of grape juice - Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast.

Torrea D, Varela C, Ugliano M, Ancin-Azpilicueta C, Leigh Francis I, Henschke PA.

Food Chem. 2011 Aug 1;127(3):1072-83. doi: 10.1016/j.foodchem.2011.01.092. Epub 2011 Jan 28.

PMID:
25214098
11.

Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition.

Schmidt SA, Dillon S, Kolouchova R, Henschke PA, Chambers PJ.

Appl Microbiol Biotechnol. 2011 Jul;91(2):365-75. doi: 10.1007/s00253-011-3197-3. Epub 2011 Apr 8.

PMID:
21476141
12.

Volatile composition and sensory properties of Shiraz wines as affected by nitrogen supplementation and yeast species: rationalizing nitrogen modulation of wine aroma.

Ugliano M, Travis B, Francis IL, Henschke PA.

J Agric Food Chem. 2010 Dec 8;58(23):12417-25. doi: 10.1021/jf1027137. Epub 2010 Nov 10.

PMID:
21067239
13.

Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen.

Ugliano M, Kolouchova R, Henschke PA.

J Ind Microbiol Biotechnol. 2011 Mar;38(3):423-9. doi: 10.1007/s10295-010-0786-6. Epub 2010 Jul 29.

PMID:
20668912
14.

Comparison of three methods for accurate quantification of hydrogen sulfide during fermentation.

Ugliano M, Henschke PA.

Anal Chim Acta. 2010 Feb 15;660(1-2):87-91. doi: 10.1016/j.aca.2009.09.049. Epub 2009 Oct 7.

PMID:
20103148
15.

Effect of nitrogen supplementation and Saccharomyces species on hydrogen sulfide and other volatile sulfur compounds in shiraz fermentation and wine.

Ugliano M, Fedrizzi B, Siebert T, Travis B, Magno F, Versini G, Henschke PA.

J Agric Food Chem. 2009 Jun 10;57(11):4948-55. doi: 10.1021/jf8037693.

PMID:
19391591
16.

Volatile and color composition of young and model-aged Shiraz wines as affected by diammonium phosphate supplementation before alcoholic fermentation.

Ugliano M, Siebert T, Mercurio M, Capone D, Henschke PA.

J Agric Food Chem. 2008 Oct 8;56(19):9175-82. doi: 10.1021/jf801273k. Epub 2008 Sep 13.

PMID:
18788746
17.

Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains.

Carrau FM, Medina K, Farina L, Boido E, Henschke PA, Dellacassa E.

FEMS Yeast Res. 2008 Nov;8(7):1196-207. doi: 10.1111/j.1567-1364.2008.00412.x. Epub 2008 Jul 9.

18.

Acetic acid bacteria spoilage of bottled red wine -- a review.

Bartowsky EJ, Henschke PA.

Int J Food Microbiol. 2008 Jun 30;125(1):60-70. doi: 10.1016/j.ijfoodmicro.2007.10.016. Epub 2007 Dec 23. Review.

PMID:
18237809
19.

The role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala.

Grbin PR, Herderich M, Markides A, Lee TH, Henschke PA.

J Agric Food Chem. 2007 Dec 26;55(26):10872-9. Epub 2007 Nov 27.

PMID:
18038976
20.

Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts.

Vilanova M, Ugliano M, Varela C, Siebert T, Pretorius IS, Henschke PA.

Appl Microbiol Biotechnol. 2007 Nov;77(1):145-57. Epub 2007 Sep 11.

PMID:
17846763
21.

Genetic diversity of Dekkera bruxellensis yeasts isolated from Australian wineries.

Curtin CD, Bellon JR, Henschke PA, Godden PW, de Barros Lopes MA.

FEMS Yeast Res. 2007 May;7(3):471-81. Epub 2007 Jan 15.

22.

Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains.

Ugliano M, Bartowsky EJ, McCarthy J, Moio L, Henschke PA.

J Agric Food Chem. 2006 Aug 23;54(17):6322-31.

PMID:
16910726
23.

Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.

Howell KS, Cozzolino D, Bartowsky EJ, Fleet GH, Henschke PA.

FEMS Yeast Res. 2006 Jan;6(1):91-101.

24.

De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts.

Carrau FM, Medina K, Boido E, Farina L, Gaggero C, Dellacassa E, Versini G, Henschke PA.

FEMS Microbiol Lett. 2005 Feb 1;243(1):107-15.

25.

The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.

Bartowsky EJ, Henschke PA.

Int J Food Microbiol. 2004 Nov 15;96(3):235-52. Review.

PMID:
15454314
26.

Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation.

Howell KS, Bartowsky EJ, Fleet GH, Henschke PA.

Lett Appl Microbiol. 2004;38(4):315-20.

27.

Spoilage of bottled red wine by acetic acid bacteria.

Bartowsky EJ, Xia D, Gibson RL, Fleet GH, Henschke PA.

Lett Appl Microbiol. 2003;36(5):307-14.

29.

Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene.

Eglinton JM, Heinrich AJ, Pollnitz AP, Langridge P, Henschke PA, de Barros Lopes M.

Yeast. 2002 Mar 15;19(4):295-301.

30.
31.

AFLP fingerprinting for analysis of yeast genetic variation.

de Barros Lopes M, Rainieri S, Henschke PA, Langridge P.

Int J Syst Bacteriol. 1999 Apr;49 Pt 2:915-24.

PMID:
10319518
32.

Differentiation and species identification of yeasts using PCR.

de Barros Lopes M, Soden A, Martens AL, Henschke PA, Langridge P.

Int J Syst Bacteriol. 1998 Jan;48 Pt 1:279-86.

PMID:
9542098
33.

PCR differentiation of commercial yeast strains using intron splice site primers.

de Barros Lopes M, Soden A, Henschke PA, Langridge P.

Appl Environ Microbiol. 1996 Dec;62(12):4514-20.

34.
35.
36.

Determination of killer yeast activity in fermenting grape juice by using a marked Saccharomyces wine yeast strain.

Petering JE, Symons MR, Langridge P, Henschke PA.

Appl Environ Microbiol. 1991 Nov;57(11):3232-6.

37.

A microprocessor-controlled photometer for monitoring microbial growth in multi-welled plates.

Thomas DS, Henschke PA, Garland B, Tucknott OG.

J Appl Bacteriol. 1985 Oct;59(4):337-46.

PMID:
3905742

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