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Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines.

Autor: Hranilovic A; Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, 33882 Villenave d'Ornon, France.; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia., Albertin W; Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, 33882 Villenave d'Ornon, France.; École Nationale Supérieure de Chimie et de Physique de Bordeaux (ENSCBP), Bordeaux INP, 33600 Pessac, France., Capone DL; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia., Gallo A; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia., Grbin PR; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia., Danner L; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia., Bastian SEP; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia., Masneuf-Pomarede I; Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, 33882 Villenave d'Ornon, France.; Bordeaux Sciences Agro, 33170 Gradignan, France., Coulon J; BioLaffort, 33270 Floirac, France., Bely M; Unité de Recherche Œnologie, EA 4577, USC 1366 INRAE, ISVV, University of Bordeaux, Bordeaux INP, 33882 Villenave d'Ornon, France., Jiranek V; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia.; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia.

Publikováno v: Journal of fungi (Basel, Switzerland) [J Fungi (Basel)] 2022 Apr 30; Vol. 8 (5). Date of Electronic Publication: 2022 Apr 30.

Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines.

Autor: Hranilovic A; UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Bordeaux, France; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia. Electronic address: ana.hranilovic@adelaide.edu.au., Albertin W; UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Bordeaux, France; ENSCBP, Bordeaux INP, 33600 Pessac, France. Electronic address: warren.albertin@u-bordeaux.fr., Capone DL; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia. Electronic address: dimitra.capone@adelaide.edu.au., Gallo A; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia., Grbin PR; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia. Electronic address: paul.grbin@adelaide.edu.au., Danner L; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia. Electronic address: lukas.danner@adelaide.edu.au., Bastian SEP; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia. Electronic address: sue.bastian@adelaide.edu.au., Masneuf-Pomarede I; UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Bordeaux, France; Bordeaux Sciences Agro, 33170 Gradignan, France. Electronic address: isabelle.masneuf@agro-bordeaux.fr., Coulon J; BioLaffort, 33270 Floirac, France. Electronic address: joana.coulon@laffort.com., Bely M; UR Oenologie EA 4577, USC 1366 INRAE, Bordeaux INP, Université de Bordeaux, Bordeaux, France. Electronic address: marina.bely@u-bordeaux.fr., Jiranek V; Department of Wine Science, School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, Urrbrae, SA 5064, Australia. Electronic address: vladimir.jiranek@adelaide.edu.au.

Publikováno v: Food chemistry [Food Chem] 2021 Jul 01; Vol. 349, pp. 129015. Date of Electronic Publication: 2021 Jan 09.

Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures.

Autor: Lin MM; Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia., Boss PK; Commonwealth Scientific and Industrial Research Organisation, Locked Bag 2, Glen Osmond, South Australia, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia., Walker ME; Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia., Sumby KM; Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia., Grbin PR; Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia., Jiranek V; Department of Wine & Food Science, School of Agriculture, Food & Wine, University of Adelaide, Waite Campus, South Australia, Australia; Australian Research Council Training Centre for Innovative Wine Production, Glen Osmond, SA 5064, Australia. Electronic address: vladimir.jiranek@adelaide.edu.au.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2020 Jan 02; Vol. 312, pp. 108373. Date of Electronic Publication: 2019 Oct 18.

Measures to improve wine malolactic fermentation.

Autor: Sumby KM; Department of Wine and Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Adelaide, South Australia, Australia.; Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Waite Campus, Adelaide, South Australia, Australia., Bartle L; Department of Wine and Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Adelaide, South Australia, Australia., Grbin PR; Department of Wine and Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Adelaide, South Australia, Australia.; Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Waite Campus, Adelaide, South Australia, Australia., Jiranek V; Department of Wine and Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Adelaide, South Australia, Australia. vladimir.jiranek@adelaide.edu.au.; Australian Research Council Training Centre for Innovative Wine Production, University of Adelaide, Waite Campus, Adelaide, South Australia, Australia. vladimir.jiranek@adelaide.edu.au.

Publikováno v: Applied microbiology and biotechnology [Appl Microbiol Biotechnol] 2019 Mar; Vol. 103 (5), pp. 2033-2051. Date of Electronic Publication: 2019 Jan 16.