Search Results - "Lucy Joseph, C.M."

Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines by Conterno, L, Joseph, C.M.L, Arvik, T.J, Henick-Kling, T, Bisson, L.F

Get full text

Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates by JOSEPH, C. M. Lucy, GORTON, Laura W, EBELER, Susan E, BISSON, Linda F

Get full text

Adhesion and biofilm production by wine isolates of Brettanomyces bruxellensis by Joseph, C.M.L, Kumar, G, Su, E, Bisson, L.F

Get full text

Real-time PCR assay for detection and enumeration of Hanseniaspora species from wine and juice by Phister, T.G, Rawsthorne, H, Joseph, C.M.L, Mills, D.A

Get full text

Insight into the growth and metabolic characteristics of indigenous commercial S. cerevisiae NX11424 at high and low levels of yeast assimilable nitrogen based on metabolomic approach by Lu, Yao, Qin, Yi, Sun, Yue, Joseph, C.M. Lucy, Bisson, Linda F., Song, Yuyang, Liu, Yanlin

“…Yeast assimilable nitrogen (YAN) is one of the important factors affecting yeast growth and metabolism. However, the nitrogen requirement of indigenous…”
Get full text

Metabolomic analysis reveals the interactions between Chinese indigenous and commercial Saccharomyces cerevisiae strains during wine co-fermentations at low YAN concentration by Sun, Yue, Lu, Yao, Joseph, C.M. Lucy, Ma, Lingjun, Bisson, Linda F., Liu, Yanlin

“…The successful use of indigenous strains as starter cultures is dependent not only upon their capacity to complete a fermentation but also on their ability to…”
Get full text

Comparative analysis of intracellular metabolites, proteins and their molecular functions in a flor yeast strain under two enological conditions by Moreno-García, Jaime, Ogawa, Minami, Joseph, C. M. Lucy, Mauricio, Juan C., Moreno, Juan, García-Martínez, Teresa

“…Flor yeasts confer a wide range of organoleptic properties to Sherry-type wines during a process called “biological aging” that takes place after alcoholic…”
Get full text

Evaluation of Chinese Saccharomyces cerevisiae Wine Strains from Different Geographical Origins by Sun, Yue, Qin, Yi, Pei, Yingfang, Wang, Guoping, Joseph, C.M. Lucy, Bisson, Linda F., Liu, Yanlin

Get full text

Brettanomyces bruxellensis Aroma-Active Compounds Determined by SPME GC-MS Olfactory Analysis by Joseph, C.M. Lucy, Albino, Elizabeth A., Ebeler, Susan E., Bisson, Linda F.

Get full text

Assessment of the Brettanomyces bruxellensis metabolome during sulphur dioxide exposure by Vigentini, Ileana, Lucy Joseph, C.M., Picozzi, Claudia, Foschino, Roberto, Bisson, Linda F.

“…Abstract Brettanomyces bruxellensis displays a high degree of genotypic and phenotypic polymorphism and is the main yeast species involved in wine spoilage…”
Get full text

Metabolic Changes by Wine Flor-Yeasts with Gluconic Acid as the Sole Carbon Source by Ogawa, Minami, Moreno-García, Jaime, Joseph, Lucy C M, Mauricio, Juan C, Moreno, Juan, García-Martínez, Teresa

“…Gluconic acid consumption under controlled conditions by a flor yeast was studied in artificial media. Gluconic acid was the sole carbon source and the…”
Get full text

Comparison of Two PCR-Based Genetic Fingerprinting Methods for Assessment of Genetic Diversity in Saccharomyces Strains by Liu, Yanlin, Wang, Chunxiao, Joseph, C.M. Lucy, Bisson, Linda F.

Get full text