EDITORIAL
Published on 07 Nov 2018
Editorial: Microorganisms for a Sustainable Viticulture and Winemaking
doi 10.3389/fmicb.2018.02650
- 3,023 views
- 1 citation
- Frontiers in Microbiology
- Food Microbiology
- Research Topics
- Microorganisms for a Sustainable Viticulture and Winemaking
Microorganisms for a Sustainable Viticulture and Winemaking
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Articles
ORIGINAL RESEARCH
Published on 14 Feb 2018
Oenococcus oeni in Chilean Red Wines: Technological and Genomic Characterization
doi 10.3389/fmicb.2018.00090
- 4,213 views
- 13 citations
ORIGINAL RESEARCH
Published on 10 Jan 2018
Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine
doi 10.3389/fmicb.2017.02632
- 4,406 views
- 17 citations
ORIGINAL RESEARCH
Published on 20 Dec 2017
Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. “Vinos de Madrid” Using Real-Time Quantitative PCR
doi 10.3389/fmicb.2017.02520
- 5,874 views
- 27 citations
ORIGINAL RESEARCH
Published on 09 Nov 2017
CRISPR/Cas9 System as a Valuable Genome Editing Tool for Wine Yeasts with Application to Decrease Urea Production
doi 10.3389/fmicb.2017.02194
- 6,895 views
- 48 citations
ORIGINAL RESEARCH
Published on 03 Nov 2017
Wild Grape-Associated Yeasts as Promising Biocontrol Agents against Vitis vinifera Fungal Pathogens
doi 10.3389/fmicb.2017.02025
- 14,026 views
- 82 citations
ORIGINAL RESEARCH
Published on 31 Oct 2017
Different Non-Saccharomyces Yeast Species Stimulate Nutrient Consumption in S. cerevisiae Mixed Cultures
doi 10.3389/fmicb.2017.02121
- 6,380 views
- 68 citations
ORIGINAL RESEARCH
Published on 16 Oct 2017
The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations
doi 10.3389/fmicb.2017.01988
- 11,365 views
- 53 citations
ORIGINAL RESEARCH
Published on 12 Sep 2017
Metatranscriptomics Reveals the Functions and Enzyme Profiles of the Microbial Community in Chinese Nong-Flavor Liquor Starter
doi 10.3389/fmicb.2017.01747
- 7,747 views
- 69 citations
ORIGINAL RESEARCH
Published on 11 Sep 2017
A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499
doi 10.3389/fmicb.2017.01727
- 2,417 views
- 4 citations
ORIGINAL RESEARCH
Published on 18 Jul 2017
Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making
doi 10.3389/fmicb.2017.01293
- 5,753 views
- 41 citations
ORIGINAL RESEARCH
Published on 30 Jun 2017
Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production
doi 10.3389/fmicb.2017.01225
- 4,786 views
- 37 citations
Published in
Frontiers in Microbiology
- Food Microbiology
Participating Journals
Frontiers in Nutrition
Food MicrobiologyOffline
- 4.0 impact factor
- 5.2 citescore
Impact
- 102kTopic views
- 76kArticle views
- 22kArticle downloads