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Items: 1 to 20 of 111

1.

Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees.

Rowe JD, Harbertson JF, Osborne JP, Freitag M, Lim J, Bakalinsky AT.

J Agric Food Chem. 2010 Feb 24;58(4):2337-46. doi: 10.1021/jf903660a.

PMID:
20108898
2.

Three different targets for the genetic modification of wine yeast strains resulting in improved effectiveness of bentonite fining.

Gonzalez-Ramos D, Quirós M, Gonzalez R.

J Agric Food Chem. 2009 Sep 23;57(18):8373-8. doi: 10.1021/jf901093v.

PMID:
19705828
4.

Effects of yeast cell-wall characteristics on 4-ethylphenol sorption capacity in model wine.

Pradelles R, Alexandre H, Ortiz-Julien A, Chassagne D.

J Agric Food Chem. 2008 Dec 24;56(24):11854-61. doi: 10.1021/jf802170p.

PMID:
19053375
5.

The effect of polysaccharide-degrading wine yeast transformants on the efficiency of wine processing and wine flavour.

Louw C, La Grange D, Pretorius IS, van Rensburg P.

J Biotechnol. 2006 Oct 1;125(4):447-61. Epub 2006 Apr 27.

PMID:
16644051
6.

Enological functions of parietal yeast mannoproteins.

Caridi A.

Antonie Van Leeuwenhoek. 2006 Apr-May;89(3-4):417-22. Epub 2006 Apr 19. Review.

PMID:
16622788
8.

Genetic determinants of the release of mannoproteins of enological interest by Saccharomyces cerevisiae.

Gonzalez-Ramos D, Gonzalez R.

J Agric Food Chem. 2006 Dec 13;54(25):9411-6.

PMID:
17147426
9.

Saccharomyces cerevisiae mannoproteins that protect wine from protein haze: their release during fermentation and lees contact and a proposal for their mechanism of action.

Dupin IV, McKinnon BM, Ryan C, Boulay M, Markides AJ, Jones GP, Williams PJ, Waters EJ.

J Agric Food Chem. 2000 Aug;48(8):3098-105.

PMID:
10956076
10.

Protein haze formation in white wines: effect of saccharomyces cerevisiae cell wall components prepared with different procedures.

Lomolino G, Curioni A.

J Agric Food Chem. 2007 Oct 17;55(21):8737-44. Epub 2007 Sep 20.

PMID:
17880153
11.

Flocculation and transcriptional adaptation to fermentation conditions in a recombinant wine yeast strain defective for KNR4/SMI1.

Penacho V, Blondin B, Valero E, Gonzalez R.

Biotechnol Prog. 2012 Mar-Apr;28(2):327-36. doi: 10.1002/btpr.734. Epub 2011 Nov 7.

PMID:
22065482
12.

A new methodology to obtain wine yeast strains overproducing mannoproteins.

Quirós M, Gonzalez-Ramos D, Tabera L, Gonzalez R.

Int J Food Microbiol. 2010 Apr 30;139(1-2):9-14. doi: 10.1016/j.ijfoodmicro.2010.02.014. Epub 2010 Feb 19.

PMID:
20219260
13.

Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation.

Giovani G, Rosi I, Bertuccioli M.

Int J Food Microbiol. 2012 Nov 15;160(2):113-8. doi: 10.1016/j.ijfoodmicro.2012.10.007. Epub 2012 Oct 22.

PMID:
23177050
14.

Yeast adapted to wine: nitrogen compounds released during induced autolysis in a model wine.

Perrot L, Charpentier M, Charpentier C, Feuillat M, Chassagne D.

J Ind Microbiol Biotechnol. 2002 Sep;29(3):134-9.

PMID:
12242635
15.

Yeast effects on Pinot noir wine phenolics, color, and tannin composition.

Carew AL, Smith P, Close DC, Curtin C, Dambergs RG.

J Agric Food Chem. 2013 Oct 16;61(41):9892-8. doi: 10.1021/jf4018806. Epub 2013 Oct 3.

PMID:
24011384
16.

Release of nucleotides and nucleosides during yeast autolysis: kinetics and potential impact on flavor.

Charpentier C, Aussenac J, Charpentier M, Prome JC, Duteurtre B, Feuillat M.

J Agric Food Chem. 2005 Apr 20;53(8):3000-7.

PMID:
15826051
17.

Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines.

Rinaldi A, Blaiotta G, Aponte M, Moio L.

Food Microbiol. 2016 Feb;53(Pt B):128-34. doi: 10.1016/j.fm.2015.09.013. Epub 2015 Sep 25.

PMID:
26678140
18.

Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan.

Mekoue Nguela J, Poncet-Legrand C, Sieczkowski N, Vernhet A.

Food Chem. 2016 Nov 1;210:671-82. doi: 10.1016/j.foodchem.2016.04.050. Epub 2016 Apr 20.

PMID:
27211695
19.

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.

20.

Patagonian wines: implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars.

Lopes CA, Rodríguez ME, Sangorrín M, Querol A, Caballero AC.

J Ind Microbiol Biotechnol. 2007 Feb;34(2):139-49. Epub 2006 Sep 29.

PMID:
17008994

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