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Journal Article
Applied and Environmental Microbiology, ISSN 0099-2240, 03/2012, Volume 78, Issue 6, pp. 1987 - 1994
Journal Article
Food Research International, ISSN 0963-9969, 11/2013, Volume 54, Issue 1, pp. 139 - 147
In this study, attention has been focused on microbial ecology, during an on-vine withering period of 120 days, of Mondeuse grapes, an autochthonous variety... 
Icewine | Yeast ecology | Grape withering | Culture-dependent and -independent methods | CANADIAN ICE WINES | FOOD SCIENCE & TECHNOLOGY | ECOLOGY | CANDIDA-ZEMPLININA | IDENTIFICATION | SACCHAROMYCES-CEREVISIAE | Grapes | Analysis | Fermentation | Biological diversity | Withering | Yeast | Aureobasidium pullulans | Dynamics | Foods | Biodiversity
Journal Article
American Journal of Enology and Viticulture, ISSN 0002-9254, 2017, Volume 68, Issue 3, pp. 378 - 385
Journal Article
PLoS ONE, ISSN 1932-6203, 04/2014, Volume 9, Issue 4, p. e94457
Journal Article
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 06/2016, Volume 35, pp. 21 - 28
Electrolyzed water (EW) has recently attracted much attention due to its efficacy against a broad spectrum of microorganisms. In this study, we investigated... 
Wine | Yeast dynamics | Sanitization | Electrolyzed water | Grape | Innovative treatment | STRAINS | SULFUR-DIOXIDE | FOOD SCIENCE & TECHNOLOGY | CEREVISIAE | POPULATIONS | NON-SACCHAROMYCES YEASTS | GROWTH | FERMENTATION | DYNAMICS | Wine and wine making | Sulfur compounds | Usage | Grapes | Analysis | Fermentation | Acetic acid | Organic acids | Esters | Wines | Inoculation | Yeast | Spontaneous | Aroma | Sulfur dioxide
Journal Article