| P50 | author | María Victoria Moreno-Arribas | Q73187972 |
| P2093 | author name string | M Carmen Polo | |
| P2860 | cites work | Histidine carboxylase of Leuconostoc oenos 9204: purification, kinetic properties, cloning and nucleotide sequence of the hdc gene | Q28274252 |
| | Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years. | Q30802821 |
| | Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging process | Q31405643 |
| | Purification and characterization of tyrosine decarboxylase of Lactobacillus brevis IOEB 9809 isolated from wine | Q31889536 |
| | Biogenic amine production by Lactobacillus | Q31901493 |
| | Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry | Q32055398 |
| | Lactic acid bacteria in the quality improvement and depreciation of wine | Q33758008 |
| | Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc | Q33959843 |
| | Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates | Q33986646 |
| | Differentiation of industrial wine yeast strains using microsatellite markers | Q34083279 |
| | Biogenic amines in wines: role of lactic acid bacteria | Q34253306 |
| | The use of alternative technologies to develop malolactic fermentation in wine. | Q34333777 |
| | The potential of genetic engineering for improving brewing, wine-making and baking yeasts | Q34401487 |
| | A review: malolactic fermentation in wine -- beyond deacidification | Q34609653 |
| | Adaptive evolution of wine yeast | Q35189485 |
| | Proposal to reclassify Leuconostoc oenos as Oenococcus oeni [corrig.] gen. nov., comb. nov.. | Q36678228 |
| | Enhancing volatile phenol concentrations in wine by expressing various phenolic acid decarboxylase genes in Saccharomyces cerevisiae. | Q40569800 |
| | The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components--a preliminary study. | Q40698364 |
| | Biogenic amines: their importance in foods | Q41105062 |
| | Cloning, sequence and expression of the gene encoding the malolactic enzyme from Lactococcus lactis | Q42617537 |
| | The arcABC gene cluster encoding the arginine deiminase pathway of Oenococcus oeni, and arginine induction of a CRP-like gene. | Q42661647 |
| | Cloning and characterization of a second alpha-amylase gene (LKA2) from Lipomyces kononenkoae IGC4052B and its expression in Saccharomyces cerevisiae. | Q42691083 |
| | Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts | Q43674294 |
| | Influence of aeration on the physiological activity of flor yeasts | Q43674323 |
| | Protease A activity and nitrogen fractions released during alcoholic fermentation and autolysis in enological conditions | Q43682281 |
| | Polydimethylsiloxane solid-phase microextraction-gas chromatography method for the analysis of volatile compounds in wines. Its application to the characterization of varietal wines | Q43696559 |
| | Intraspecific diversity of Oenococcus oeni isolated during red wine-making in Japan | Q43708409 |
| | Release of nitrogen compounds to the extracellular medium by three strains of Saccharomyces cerevisiae during induced autolysis in a model wine system | Q43729639 |
| | Studies on acetate ester production by non-saccharomyces wine yeasts | Q43838177 |
| | Monitoring the aroma production during wine-must fermentation with an electronic nose | Q43864403 |
| | Correlation between acetaldehyde and ethanol resistance and expression of HSP genes in yeast strains isolated during the biological aging of sherry wines | Q43914231 |
| | Biogenic amine production by Oenococcus oeni. | Q43943733 |
| | Purification and partial gene sequence of the tyrosine decarboxylase of Lactobacillus brevis IOEB 9809. | Q44019699 |
| | Study of the first hours of microvinification by the use of osmotic stress-response genes as probes. | Q44042679 |
| | Method for determining nitrogenous heterocycle compounds in wine | Q44162637 |
| | Characterization of white wine mannoproteins | Q44162777 |
| | Possible mechanism for involvement of cysteine in aroma production in wine | Q44162801 |
| | Acetaldehyde and ethanol are responsible for mitochondrial DNA (mtDNA) restriction fragment length polymorphism (RFLP) in flor yeasts | Q44208677 |
| | Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176. | Q44214314 |
| | Analytical study of aromatic series in sherry wines subjected to biological aging | Q44229794 |
| | The arginine deiminase pathway in the wine lactic acid bacterium Lactobacillus hilgardii X1B: structural and functional study of the arcABC genes | Q44254781 |
| | Influence of some technological parameters on the formation of dimethyl sulfide, 2-mercaptoethanol, methionol, and dimethyl sulfone in port wines | Q44284544 |
| | Quantitative Determination of Sulfur-Containing Wine Odorants at Sub Parts per Billion Levels. 2. Development and Application of a Stable Isotope Dilution Assay | Q44439396 |
| | Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine | Q44462440 |
| | Optimisation of headspace solid-phase microextraction for the analysis of volatile phenols in wine | Q44474300 |
| | Acetate ester formation in wine by mixed cultures in laboratory fermentations | Q44533764 |
| | Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry. | Q44592372 |
| | Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds | Q44602197 |
| | AFLP fingerprinting for analysis of yeast genetic variation | Q45313326 |
| | Molecular identification of Lactobacillus hilgardii and genetic relatedness with Lactobacillus brevis | Q45313358 |
| | Comparison of partial malolactic enzyme gene sequences for phylogenetic analysis of some lactic acid bacteria species and relationships with the malic enzyme | Q45313427 |
| | Monitoring ester formation in grape juice fermentations using solid phase microextraction coupled with gas chromatography-mass spectrometry. | Q45996831 |
| | Purification and some properties of an Aspergillus niger beta-apiosidase from an enzyme preparation hydrolyzing aroma precursors | Q46227914 |
| | The present and future of the international wine industry | Q46426831 |
| | The use of transgenic yeasts expressing a gene encoding a glycosyl-hydrolase as a tool to increase resveratrol content in wine | Q46856965 |
| | Over-expression of the Saccharomyces cerevisiae exo-beta-1,3-glucanase gene together with the Bacillus subtilis endo-beta-1,3-1,4-glucanase gene and the Butyrivibrio fibrisolvens endo-beta-1,4-glucanase gene in yeast | Q48049607 |
| | Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines | Q53380817 |
| | Typification of Oenococcus oeni strains by multiplex RAPD-PCR and study of population dynamics during malolactic fermentation. | Q54764731 |
| | Wine flavor enhancement through the use of exogenous fungal glycosidases | Q56169341 |
| | Optimal Conditions for the Formation of Sotolon from .alpha.-Ketobutyric Acid in the French "Vin Jaune" | Q56454409 |
| | Nuisance Proteins of Wine Are Grape Pathogenesis-Related Proteins | Q56462013 |
| | Yeast autolytic mutants potentially useful for sparkling wine production | Q57611696 |
| | Candida molischiana β-Glucosidase Production by Saccharomyces cerevisiae and its Application in Winemaking | Q58031006 |
| | A preliminary search for anthocyanin-β-D-glucosidase activity in non-Saccharomyceswine yeasts | Q58031010 |
| | Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis | Q58899624 |
| | Influence of Variety and Aging on Foaming Properties of Cava (Sparkling Wine). 2 | Q59158223 |
| | Comparative study of alcohol dehydrogenase activity in flor yeast extracts | Q59243628 |
| P433 | issue | 4 | |
| P304 | page(s) | 265-286 | |
| P577 | publication date | 2005-01-01 | |
| P1433 | published in | Critical Reviews in Food Science and Nutrition | Q15716669 |
| P1476 | title | Winemaking biochemistry and microbiology: current knowledge and future trends | |
| P478 | volume | 45 | |