Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Paul J. Chambers"'
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Wine yeast breeding programs utilizing interspecific hybridization deliver cost-effective tools to winemakers looking to differentiate their wines through the development of new wine styles. The addition of a non-Saccharomyces cerevisiae genome to a
Externí odkaz:
https://doaj.org/article/4697a3ec53f34e8c9bd1190b11fb78fb
Publikováno v:
PLoS ONE, Vol 8, Iss 4, p e62053 (2013)
Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes. T
Externí odkaz:
https://doaj.org/article/11b403fdce854cc79ef0ef0aa2b947f2
Autor:
Paul J. Chambers, Chris Curtin, Dariusz R. Kutyna, Cristian Varela, I.L. Francis, Peter R. Dry, P.A. Henschke
Publikováno v:
Australian Journal of Grape and Wine Research. 21:670-679
Extending the time before harvest—and therefore increasing grape maturity—enhances ripe fruit wine flavours and wine colour intensity, and also decreases unripe green and vegetal wine flavours. Greater maturity, however, increases sugar concentra
Autor:
Paul J. Chambers, Jennifer R. Bellon, Cristian Varela, Tina Tran, Antonio G. Cordente, Paul A. Henschke, Anthony R. Borneman, Chris Curtin
Publikováno v:
Australian Journal of Grape and Wine Research. 21:642-650
Yeast starter cultures for winemaking have traditionally been developed from successful fermentation isolates. Over the past 10–20 years there has been a move to harness genetic techniques to improve production strains. The approaches to achieve th
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 9 (2018)
Frontiers in Microbiology, Vol 9 (2018)
Wine yeast breeding programs utilizing interspecific hybridization deliver cost-effective tools to winemakers looking to differentiate their wines through the development of new wine styles. The addition of a non-Saccharomyces cerevisiae genome to a
Publikováno v:
Australian Journal of Grape and Wine Research. 21:663-669
Deacidification of wines by malolactic fermentation (MLF) is an essential step in the production of most red, many white and some sparkling base wines. While this secondary fermentation can occur spontaneously, the majority of winemakers, particularl
Autor:
Peter J. Costello, Paul J. Chambers, Anthony R. Borneman, Peter R. Sternes, Eveline J. Bartowsky
Publikováno v:
International journal of food microbiology. 257
We report the first whole transcriptome RNAseq analysis of the wine-associated lactic acid bacterium Oenococcus oeni using a combination of reference-based mapping and de novo transcript assembly in three distinct strains during malolactic fermentati
Autor:
Paul J. Chambers, Chris Curtin, Paul A. Henschke, C. Hidalgo, Cristian Varela, Angela Contreras
Publikováno v:
Applied and Environmental Microbiology. 80:1670-1678
Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased
Publikováno v:
Current Opinion in Biotechnology. 24:192-199
The application of Next Generation sequencing to comparative genomics is enabling in-depth characterization of genetic variation between wine yeast strains used in fermentation starter cultures. Knowledge from this work will be harnessed in strain de
Autor:
Paul A. Henschke, Anthony R. Borneman, Cristian Varela, Mark Solomon, Isak S. Pretorius, C. A. Black, Paul J. Chambers, Dariusz R. Kutyna
Publikováno v:
Applied and Environmental Microbiology. 78:6068-6077
Saccharomyces cerevisiae has evolved a highly efficient strategy for energy generation which maximizes ATP energy production from sugar. This adaptation enables efficient energy generation under anaerobic conditions and limits competition from other