Bartowsky, Eveline J.

Yeast and bacterial modulation of wine aroma and flavour

SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 1,216

The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

Bartowsky, E. J., & Henschke, P. A. (2004) · International Journal of Food Microbiology

Fermentation and Sensory AnalysisBiochemical and biochemical processes

Cited by 370

Variation in 4-mercapto-4-methyl-pentan-2-one release by Saccharomyces cerevisiae commercial wine strains

Howell, K. S., Swiegers, J. H., Elsey, G. M., Siebert, T. E., Bartowsky, E. J., Fleet, G. H., Pretorius, I. S., & Barros Lopes, M. A. (2004) · FEMS Microbiology Letters

Fermentation and Sensory AnalysisHorticultural and Viticultural Research

Cited by 132

Spoilage of bottled red wine by acetic acid bacteria

Bartowsky, E. J., Xia, D., Gibson, R. L., Fleet, G. H., & Henschke, P. A. (2003) · Letters in Applied Microbiology

Fermentation and Sensory AnalysisMicrobial metabolism and enzyme function

Cited by 119