Understanding The Wine Microbiota: The Challenges and Opportunities

21k
Total downloads
100k
Total views and downloads

Download PDF Download EPUB

Articles

ORIGINAL RESEARCH

Published on 13 Jul 2018

Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

Donatella Ganucci
Simona Guerrini
Silvia Mangani
Massimo Vincenzini
Lisa Granchi

doi 10.3389/fmicb.2018.01563

4,457 views
31 citations

ORIGINAL RESEARCH

Published on 03 Jul 2018

GPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation

Sebastián M. Tapia
Mara Cuevas
Valentina Abarca
Verónica Delgado
Vicente Rojas
Verónica García
Claire Brice
Claudio Martínez
Francisco Salinas
1 more
Francisco A. Cubillos

doi 10.3389/fmicb.2018.01460

3,312 views
10 citations

ORIGINAL RESEARCH

Published on 19 Jun 2018

Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts From V. vinifera L. and V. labrusca L. Grapes Harvested in the Same Geographic Location

María L. Raymond Eder
Francisco Conti
Alberto L. Rosa

doi 10.3389/fmicb.2018.01320

3,023 views
14 citations

ORIGINAL RESEARCH

Published on 11 Jun 2018

Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method

Marta Avramova
Amélie Vallet-Courbin
Julie Maupeu
Isabelle Masneuf-Pomarède
Warren Albertin

doi 10.3389/fmicb.2018.01260

4,034 views
47 citations

REVIEW

Published on 16 May 2018

Metagenomic Approaches to Investigate the Contribution of the Vineyard Environment to the Quality of Wine Fermentation: Potentials and Difficulties

Irene Stefanini
Duccio Cavalieri

doi 10.3389/fmicb.2018.00991

11,138 views
81 citations

ORIGINAL RESEARCH

Published on 07 May 2018

Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines

Peter Morrison-Whittle
Soon A. Lee
Bruno Fedrizzi
Matthew R. Goddard

doi 10.3389/fmicb.2018.00910

2,865 views
15 citations

ORIGINAL RESEARCH

Published on 11 Apr 2018

Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species

Beatriz González
Jennifer Vázquez
Paul J. Cullen
Albert Mas
Gemma Beltran
María-Jesús Torija

doi 10.3389/fmicb.2018.00670

4,322 views
41 citations

REVIEW

Published on 22 Feb 2018

Copy Number Variation in Fungi and Its Implications for Wine Yeast Genetic Diversity and Adaptation

Jacob L. Steenwyk
Antonis Rokas

doi 10.3389/fmicb.2018.00288

9,402 views
44 citations

REVIEW

Published on 15 Feb 2018

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives

Jaime Moreno-García
Teresa García-Martínez
Juan C. Mauricio
Juan Moreno

doi 10.3389/fmicb.2018.00241

31,316 views
80 citations

ORIGINAL RESEARCH

Published on 13 Feb 2018

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

Stephanie Rollero
Audrey Bloem
Anne Ortiz-Julien
Carole Camarasa
Benoit Divol

doi 10.3389/fmicb.2018.00196

6,040 views
53 citations

ORIGINAL RESEARCH

Published on 02 Feb 2018

Impact of Chemical and Biological Fungicides Applied to Grapevine on Grape Biofilm, Must, and Wine Microbial Diversity

Rocío Escribano-Viana
Isabel López-Alfaro
Rosa López
Pilar Santamaría
Ana R. Gutiérrez
Lucía González-Arenzana

doi 10.3389/fmicb.2018.00059

6,427 views
33 citations

ORIGINAL RESEARCH

Published on 02 Feb 2018

Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling

David Henriques
Javier Alonso-del-Real
Amparo Querol
Eva Balsa-Canto

doi 10.3389/fmicb.2018.00088

5,340 views
23 citations

Share on

Frontiers in Microbiology

Food Microbiology

Participating Journals

Frontiers in Nutrition
- Food MicrobiologyOffline
- 4.0 impact factor
- 5.2 citescore

Impact

100kTopic views
75kArticle views
21kArticle downloads

View impact

Submit your idea

Articles

Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

GPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation

Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts From V. vinifera L. and V. labrusca L. Grapes Harvested in the Same Geographic Location

Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method

Metagenomic Approaches to Investigate the Contribution of the Vineyard Environment to the Quality of Wine Fermentation: Potentials and Difficulties

Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines

Aromatic Amino Acid-Derived Compounds Induce Morphological Changes and Modulate the Cell Growth of Wine Yeast Species

Copy Number Variation in Fungi and Its Implications for Wine Yeast Genetic Diversity and Adaptation

Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives

Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium

Impact of Chemical and Biological Fungicides Applied to Grapevine on Grape Biofilm, Must, and Wine Microbial Diversity

Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling

Frontiers in Microbiology

Participating Journals

Impact