Freeze—desiccation survival in wild yeasts in the bloom of icewine grapes

No abstract is available for this paper.

• Publication year

  1997

• Venue

  Food Research International

• Publication date

  1997-07-01

• Fields of study

  Biology, Environmental Science

• Identifiers
  DOI 10.1016/S0963-9969(97)00070-7
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Aroma Compounds in Wine as Influenced by Apiculate Yeasts

  1996cited by this paper
• Hard surface carrier test as a quantitative test of disinfection: a collaborative study.

  1995cited by this paper
• Trehalase activity and trehalose content in a freeze-tolerant yeast, Torulaspora delbrueckii, and its freeze-sensitive mutant.

  1995cited by this paper
• Induction of Freeze-sensitive Mutants from a Freeze-tolerant Yeast, Torulaspora delbrueckii.

  1994cited by this paper
• Hard Surface Carrier Test for Efficacy Testing of Disinfectants: Collaborative Study

  1992cited by this paper
• Volatile Metabolites Produced in a Riesling Must by Wild Yeast Isolates

  1991cited by this paper
• The yeasts in a Riesling must from the Niagara grape-growing region of Ontario

  1990cited by this paper
• Trehalose levels and survival ratio of freeze-tolerant versus freeze-sensitive yeasts

  1990cited by this paper
• The relationship between freezing resistance and fatty acid composition of yeasts

  1989cited by this paper
• Trehalose as cryoprotectant for preservation of yeast strains

  1988cited by this paper
• Indigenous Yeast Microflora on Arkansas White Riesling (Vitis vinifera) Grapes and in Model Must Systems

  1988cited by this paper
• New freeze-tolerant yeast for frozen dough preparations

  1987cited by this paper
• Evolution of Yeasts and Lactic Acid Bacteria During Fermentation and Storage of Bordeaux Wines

  1984cited by this paper
• Ester Concentration Differences in Wine Fermented by Various Species and Strains of Yeasts

  1982cited by this paper
• Official Methods of Analysis

  1980cited by this paper
• Methods for analysis of musts and wines

  1980cited by this paper
• THE PRODUCTION OF AROMA COMPOUNDS BY YEAST

  1979cited by this paper
• Flavor composition of wines: a review.

  1979cited by this paper
• Low-temperature preservation of foods and living matter

  1973cited by this paper
• Formation of higher alcohols by wine yeasts, and relationship to taste thresholds

  1967cited by this paper
• FUNDAMENTALS OF LOW-TEMPERATURE FOOD PRESERVATION.

  1964cited by this paper
• The Effect of Cold on Microorganisms in relation to Food.

  1951cited by this paper

• New Ciders Made by an Exhaustion Method: An Option to Val-Orise Subproducts from the Making of Ice Ciders

  2021influential citation
• Great wine from the great white north? Producer’s product positioning and marketing mix for Canadian icewine

  2021cites this paper
• Influence of autoinoculum on basic oenological parameters of wine

  2020cites this paper
• Combined magnetic resonance imaging and high resolution spectroscopy approaches to study the fertilization effects on metabolome, morphology and yeast community of wine grape berries, cultivar Nero di Troia.

  2019cites this paper
• Novel insights into microbial community dynamics during the fermentation of Central European ice wine.

  2018cites this paper
• Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine

  2018cites this paper
• À votre santé – conceptualizing the AO typology for luxury wine and spirits

  2016cites this paper
• Safety Issues in Traditional West African Foods: A Critical Review

  2016influential citation
• Isolation and characterization of lactic acid bacteria and their inhibitory/safety potential in traditionally fermented milk, mursik in Kenya

  2015cites this paper
• Fermentation Characteristics of Ice Wines Prepared with Freeze-dried Muscat Bailey A Grapes

  2014cites this paper
• BACTERIA AND FUNGI AS BIOCONTROL AGENTS AGAINST POME FRUIT POSTHARVEST PATHOGENS

  2014cites this paper
• Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation

  2013cites this paper
• Yeast population diversity on grapes during on-vine withering and their dynamics in natural and inoculated fermentations in the production of icewines.

  2013influential citation
• The microbial ecology of wine grape berries.

  2012cites this paper
• Characteristics of Ice Wine Fermentation of Freeze-Concentrated Campbell Early Grape Juice by S. cerevisiae S13 and D8 Isolated from Korean Grapes

  2011cites this paper
• eVOLUTION OF MeCHaNICaL VarIaBLeS OF WINeGraPeS FOr ICeWINe PrODUCTION DUrING

  2010cites this paper
• Comparative study of 11 phenolic acids and five flavan-3-ols in cv. Vidal: impact of natural icewine making versus concentration technology

  2009cites this paper
• Sour rot-damaged grapes are sources of wine spoilage yeasts.

  2008cites this paper
• Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot

  2008cites this paper
• Ecology of fermented foods

  2008cites this paper
• Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction. I. Method development and optimization.

  2007cites this paper
• Rapid headspace solid-phase microextraction-gas chromatographic-time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction. III. Relative characterization of Canadian and Czech ice wines using self-organizing maps.

  2007cites this paper
• Metschnikowia Strains Isolated from Botrytized Grapes Antagonize Fungal and Bacterial Growth by Iron Depletion

  2006cites this paper
• Autochthonous microbial population in a Niagara Peninsula icewine must

  2003cites this paper
• Autochthonous microbial population in a Niagara Peninsula icewine must

  2003cites this paper
• Control of bitter rot and blue mold of apples by integrating heat and antagonist treatments on 1-MCP treated fruit stored under controlled atmosphere conditions

  2003cites this paper
• Biocontrol Potential of Metchnikowia pulcherrima Strains Against Blue Mold of Apple.

  2001cites this paper