The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
CHARACTERIZATION OF WINE YEASTS FOR GENETICALLY MODIFIABLE PROPERTIES
Abstract
Forty-eight wine yeast strains were screened for genetically modifiable properties of winemaking significance. Forty-one yeast strains were resistant to 200 ppm CuSO4, eight strains did not produce H2S and twenty-six strains did not produce phenolic off-flavour. Only sixteen yeast strains did not exhibit some degree of flocculation. Four yeast strains possessed K+2 zymocidal activity, three were neutral and fifteen were zymocide sensitive. Two strains were identified as possessing desirable properties.
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“The ability of a strain to produce hydrogen sulfide is, at least, partly genetic, since hydrogen sulfide production by different wine strains varies under the same conditions (Thornton and Bunker 1989, Henschke and Jiranek 1993, Jiranek et al. 1995b, Spiropoulis et al. 2000).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Thornton and Bunker 1989
Citations
Cites
Effect of Yeast Strain and Type of Sulfur Compound on Hydrogen Sulfide Production
Acree, T. E., Sonoff, E. P., & Splittstoesser, D. F. (1972) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1972.23.1.6 · Cited by 50
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Cited by
Sorted by citations
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 · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216
Metadata
- Authors
- Thornton, R. J., & Bunker, A.
- Venue
- Journal of the Institute of Brewing
- Published
- 1989-05-06
- Volume
- 95
- Issue
- 3
- Pages
- 181-184
- ISSN
- 0046-9750
- Cited by
- 15
- References
- 1
- Language
- en
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