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Date: 2015
Language: eng
Resource Type: book chapter
Identifier: http://hdl.handle.net/1959.14/343695
Description: 30 page(s)
Date: 2012
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/219982
Description: 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 anaer ... More
Reviewed: Reviewed
Date: 2010
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/225447
Description: The objective of this study was to evaluate different infrared spectroscopy methods in combination with chemometrics for the differentiation between Brettanomyces bruxellensis strains. These methods o ... More
Reviewed: Reviewed
Date: 2009
Language: eng
Resource Type: book chapter
Identifier: http://hdl.handle.net/1959.14/310985
Description: 25 page(s)
Date: 2008
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/227056
Description: Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeas ... More
Reviewed: Reviewed
Date: 2008
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/221573
Description: Aims: The main objective of this study was to identify amino acid residues in the AGT1-encoded α-glucoside transporter (Agt1p) that are critical for efficient transport of maltotriose in the yeast Sac ... More
Reviewed: Reviewed
Date: 2007
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/221331
Description: Surveys conducted worldwide have shown that a significant proportion of grape musts are suboptimal for yeast nutrients, especially assimilable nitrogen. Nitrogen deficiencies are linked to slow and st ... More
Reviewed: Reviewed
Date: 2007
Subject Keyword: Aroma | Fermented beverages | Flavor | Thiols | Wine | Yeast
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/221340
Description: Sulfur compounds in wine can be a 'double-edged sword'. On the one hand, certain sulfur-containing volatile compounds such as hydrogen sulfide, imparting a rotten egg-like aroma, can have a negative i ... More
Reviewed: Reviewed
Date: 2007
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/221591
Description: Aims: The main objective of this study was to develop polysaccharide-degrading wine strains of Saccharomyces cerevisiae, which are able to improve aspects of wine processing and clarification, as well ... More
Reviewed: Reviewed
Authors: Pretorius, I. S
Date: 2006
Language: eng
Resource Type: book chapter
Identifier: http://hdl.handle.net/1959.14/1183639
Description: 37 page(s)
Date: 2006
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/221604
Description: Commercial polysaccharase preparations are applied to winemaking to improve wine processing and quality. Expression of polysaccharase-encoding genes in Saccharomyces cerevisiae allows for the recombin ... More
Reviewed: Reviewed
Date: 2005
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/222689
Description: To illustrate the effect of a cellulose-binding domain (CBD) on the enzymatic characteristics of non-cellulolytic exoglucanases, 10 different recombinant enzymes were constructed combining the Sacchar ... More
Reviewed: Reviewed
Date: 2005
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/289910
Description: Drinking wine is a manifestly sensuous experience. Wine stimulates most of our senses; particularly smell (olfaction) and taste, and, to a lesser extent, sight and touch. These sensory inputs interact ... More
Reviewed: Reviewed
Date: 2005
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/221594
Description: Aims: The objective of this study was to investigate the effects of free molecular and bound forms of sulphur dioxide and oxygen on the viability and culturability of a selected strain of Acetobacter ... More
Reviewed: Reviewed
Date: 2005
Subject Keyword: Acids | Aroma | Bacteria | Esters | Higher alcohols | Terpenes | Thiols | Wine | Yeast
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/222692
Description: Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties. The compounds responsible for those attributes have been derived in turn fr ... More
Reviewed: Reviewed