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International Microbiology, ISSN 1139-6709, 1998, Volume 1, Issue 2, pp. 143 - 148
The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play a central role. Traditionally, identification and... 
Wine | Enzymes | Aroma | Yeast identification | Non-saccharoiuyces wine yeasts | Industrial Microbiology | Yeasts - enzymology | Yeasts - metabolism
Journal Article
Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, ISSN 0003-6072, 2000, Volume 78, Issue 1, pp. 87 - 97
Journal Article
Antonie van Leeuwenhoek, ISSN 0003-6072, 02/2004, Volume 85, Issue 2, pp. 151 - 158
Yeasts involved in velum formation during biological ageing of sherry wine have to date been classified into four races of Saccharomyces cerevisiae (beticus,... 
Aging | Genetics | Bacteria | Mitochondrial DNA | Yeast | Microbiology | Wine | rRNA 26S | Sherry | rRNA | rRNA 5.8S | Phylogeny | Fermentation | Succession | Races | Culture collections | Differentiation | Sugar
Journal Article
Applied and Environmental Microbiology, ISSN 0099-2240, 11/2006, Volume 72, Issue 11, p. 7148
  Real-time PCR, or quantitative PCR (QPCR), has been developed to rapidly detect and quantify the total number of yeasts in wine without culturing. Universal... 
Wines | Biotechnology | Yeast | Bacteria
Journal Article
Applied and Environmental Microbiology, ISSN 0099-2240, 11/2006, Volume 72, Issue 11, pp. 7148 - 7155
Real-time PCR, or quantitative PCR (QPCR), has been developed to rapidly detect and quantify the total number of yeasts in wine without culturing. Universal... 
Journal Article
FEMS Yeast Research, ISSN 1567-1356, 12/2007, Volume 7, Issue 8, pp. 1340 - 1349
Journal Article
Journal Article
Food Research International, ISSN 0963-9969, 2008, Volume 41, Issue 7, pp. 738 - 744
Arbequina table olives are produced according to a traditional process involving an spontaneous fermentation in brine. The aim of this study was to evaluate... 
Lactobacillus pentosus | Lactic acid bacteria | Table olives | Yeast | Lactobacillus paraplantarum | Arbequina | Brine | Candida diddensiae | Candida boidinii | LACTOBACILLUS-PLANTARUM | BACTERIA | table olives | FOOD SCIENCE & TECHNOLOGY | NATURALLY BLACK OLIVES | brine | IDENTIFICATION | lactic acid bacteria | SACCHAROMYCES-CEREVISIAE | yeast | MICROORGANISMS | SPANISH | PENTOSUS | YEASTS | FERMENTATION | Bacteria
Journal Article
Food Research International, ISSN 0963-9969, 04/2010, Volume 43, Issue 3, pp. 773 - 779
The population dynamics of micro-organisms during grape-must fermentation has been thoroughly studied. However, the main approach has relied on microbiological... 
Wine | QPCR | Acetobacter aceti | Cloning | Grape | DGGE | RFLP ANALYSIS | FOOD SCIENCE & TECHNOLOGY | ENUMERATION | TIME QUANTITATIVE PCR | COMMUNITIES | IDENTIFICATION | GRADIENT GEL-ELECTROPHORESIS | YEAST | ACETIC-ACID BACTERIA | DYNAMICS | BOTRYTIS-AFFECTED WINE | Genetic research | Grapes | Microbiology | Fermentation | Methods | Microorganisms | Dynamic tests | Plating | Evolution | Foods | Sampling
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2010, Volume 43, Issue 10, pp. 1480 - 1484
A simplified method of AFLP (Amplified Fragment Length Polymorphisms) is presented for typing yeast present during wine fermentations. The changes introduced... 
Wine | Hanseniaspora uvarum | Candida zemplinina | AFLP | DEKKERA-BRUXELLENSIS | RFLP ANALYSIS | FOOD SCIENCE & TECHNOLOGY | POPULATIONS | IDENTIFICATION | SACCHAROMYCES-CEREVISIAE | CULTURE | GENETIC DIVERSITY | FERMENTATION | FLAVOR
Journal Article
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