Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Maren Scharfenberger-Schmeer"'
Autor:
Louis Backmann, Katharina Schmidtmann, Pascal Wegmann-Herr, Andreas Jürgens, Maren Scharfenberger-Schmeer
Publikováno v:
Microbiology Research, Vol 15, Iss 2, Pp 567-581 (2024)
Botrytis cinerea is a well-known pathogen that can be challenging to control in crops, such as wine grapes. To adapt to the increasing problems of climate change and strain resistance, it is important to find new methods to detect Botrytis cinerea an
Externí odkaz:
https://doaj.org/article/9e9593b7659443fa91752e6a18c085ea
Autor:
Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, Maren Scharfenberger-Schmeer, Dominik Durner
Publikováno v:
OENO One, Vol 58, Iss 1 (2024)
UV‑C treatment is a non-thermal technology that could be used for the microbiological stabilisation of must and wine. However, light - in this case UV‑C light - has an impact on wine. UV‑C is a high-energy light source and can promote photo-ind
Externí odkaz:
https://doaj.org/article/a787355d811141619888f7b4a4fded09
Autor:
Lea Franziska Stahl, Manon Edo, Timon Nonnenmacher, Daniela Reif, Friederike Rex, Pascal Wegmann-Herr, Andreas Kortekamp, Jochen Fischer-Schuch, Eckhard Thines, Maren Scharfenberger-Schmeer
Publikováno v:
Ecologies, Vol 3, Iss 3, Pp 292-307 (2022)
In this study, an amplicon metagenomic approach was used to determine the effect of repeated treatments with ozonized oleic acid on the microbial community of grapevine carpoplane. Differences in community composition of treated vineyards were compar
Externí odkaz:
https://doaj.org/article/6f616c90c936464eaa7df08be3f14528
Publikováno v:
Fermentation, Vol 6, Iss 4, p 101 (2020)
Considering that many Saccharomyces cerevisiae strains exist and that they have different fermentation capacities, the challenge is to select the yeast strain that generates the most interesting wine character and wine flavor for the winemaker. A met
Externí odkaz:
https://doaj.org/article/41b242e19abc4970aacd50487a655a58
UV-C treatment: A non-thermal inactivation method for microbiological stabilisation of must and wine
Publikováno v:
BIO Web of Conferences. 56:02035
UV-C treatment is discussed as an effective and efficient method to inactivate harmful microorganisms in wine and other viticultural products. In comparison to other stabilisation techniques, the application of UV-C is thought to be beneficial to red
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a955dad1895a45e940ff422705d6553
https://doi.org/10.1051/bioconf/20235602035
https://doi.org/10.1051/bioconf/20235602035
Autor:
Benedikt Hirt, Jaayke Fiege, Svetlana Cvetkova, Volker Gräf, Maren Scharfenberger-Schmeer, Dominik Durner, Mario Stahl
Publikováno v:
LWT. 169:114062
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::faa54cdb5335d41bacd0dbebc42cb006
https://doi.org/10.1016/j.lwt.2022.114062
https://doi.org/10.1016/j.lwt.2022.114062
Autor:
Mario Stahl, Dominik Durner, Patricia Golombek, Kathrin Diesler, Ulrich Fischer, Karlis Briviba, Lisa Kromm, Hans-Georg Schmarr, Maren Scharfenberger-Schmeer
Publikováno v:
Innovative Food Science & Emerging Technologies. 52:291-304
UV-C was investigated to inactivate microorganisms in grape must. The aim was to evaluate the effect of UV-C on wine-related yeasts under winery conditions, to investigate the toxicological potential and to analyze the effects on chemical and sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8294101daff5835e798ca7d7cd311d3e
https://doi.org/10.1016/j.ifset.2019.01.005
https://doi.org/10.1016/j.ifset.2019.01.005
Autor:
Maren Scharfenberger-Schmeer, Patricia Golombek, Kathrin Diesler, Lisa Kromm, Dominik Durner, Karlis Briviba, Ulrich Fischer, Mario Stahl
Publikováno v:
BIO Web of Conferences, Vol 9, p 02001 (2017)
The objective was to investigate the applicability of UV-C technology to inactivate yeasts and bacteria in must and wine. Experiments were carried out in vintage 2016 with Riesling musts of different quality containing their natural microflora. Yeast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6635f36c3d269f0578578185890aece8
https://doaj.org/article/1e47c3448e2f4d8296a2cca93997bcf8
https://doaj.org/article/1e47c3448e2f4d8296a2cca93997bcf8
Publikováno v:
American Journal of Enology and Viticulture. 66:85-90
Pyruvate is the central metabolite in diacetyl synthesis by Oenococcus oeni. Therefore, any substrate that increases intracellular pyruvate concentration can induce diacetyl accumulation. This study evaluates the effect of exogenous pyruvate on diace
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab03ba607994563797f78054b296eecd
https://doi.org/10.5344/ajev.2014.14056
https://doi.org/10.5344/ajev.2014.14056
Publikováno v:
Australian Journal of Grape and Wine Research. 20:194-198
Background and Aims Diacetyl accumulation in wine, which has undergone malolactic fermentation by Oenococcus oeni, is often associated with aromatic off-flavours. Characterisation of the diacetyl-related metabolic pathway helps to explain bacterial d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57114a7dc60a67961ba6709f05f2a854
https://doi.org/10.1111/ajgw.12076
https://doi.org/10.1111/ajgw.12076