Viral dsRNA in the wine yeast Saccharomyces bayanus var. uvarum

2007 ◽  
Vol 158 (8-9) ◽  
pp. 638-643 ◽  
Author(s):  
Yuliya V. Ivannikova ◽  
Elena S. Naumova ◽  
Gennadi I. Naumov
Keyword(s):  
Wine Yeast ◽  
Viral Dsrna ◽  
Saccharomyces Bayanus

scholarly journals Isolation and Some Properties of Mutants for High Ethanol Yield from the Cryophilic Wine Yeast Saccharomyces bayanus

1995 ◽  
Vol 90 (5) ◽  
pp. 381-386
Author(s):  
Akinari OSHIDA ◽  
Munekazu KISHIMOTO ◽  
Fujitoshi YANAGIDA ◽  
Takashi SHINOHARA ◽  
Shoji GOTO
Keyword(s):  
Ethanol Yield ◽  
Wine Yeast ◽  
Saccharomyces Bayanus ◽  
High Ethanol

Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains

2010 ◽  
Vol 139 (1-2) ◽  
pp. 79-86 ◽  
Author(s):  
Isabelle Masneuf-Pomarède ◽  
Marina Bely ◽  
Philippe Marullo ◽  
Aline Lonvaud-Funel ◽  
Denis Dubourdieu
Keyword(s):  
Wine Yeast ◽  
Phenotypic Traits ◽  
Yeast Strains ◽  
Saccharomyces Bayanus

scholarly journals Isolating Wine Yeasts that are Specific to the Apold Region and Identifying them through RFLP Genetic Methods

2015 ◽  
Vol 44 ◽  
pp. 10-14
Author(s):  
Ecaterina Lengyel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Indigenous Species ◽  
Wine Yeasts ◽  
Cultural Methods ◽  
Yeast Strains ◽  
Saccharomyces Bayanus ◽  
Area Of Origin

The present study aims at isolating, identifying and selecting autochthonous wine yeast strains with a view to establish a crop bank specific to the Apold area. 569 wine yeast strains were isolated during the alcoholic fermentation of must from the Apold area, 458 were identified through cultural methods and with the help of the API 20 C AUX test (Biomeriux, France). Six yeast strains (A87, A169, A296, A314, A132 and A413) were genetically identified through the PCR-ITS RFLP method of the 5.8S-ITS segment; the resulting four strains were Saccharomyces cerevisiae - A87, A169, A296, A314 - and two Saccharomyces bayanus strains - A132 și A413. The strains we identified constitute a base for the multiplication of indigenous species with a view to obtain authentic wines that are typical to their area of origin.

Analysis of temperature-mediated changes in the wine yeast Saccharomyces bayanus var uvarum . An oenological study of how the protein content influences wine quality

PROTEOMICS ◽  
2016 ◽  
Vol 16 (4) ◽  
pp. 576-592 ◽  
Author(s):  
Eugenia Muñoz-Bernal ◽  
Michael J. Deery ◽  
María Esther Rodríguez ◽  
Jesús M. Cantoral ◽  
Julie Howard ◽  
...  
Keyword(s):  
Protein Content ◽  
Wine Yeast ◽  
Wine Quality ◽  
Saccharomyces Bayanus

Molecular typing of wine yeast strains Saccharomyces bayanus var. uvarum using microsatellite markers

2007 ◽  
Vol 30 (1) ◽  
pp. 75-82 ◽  
Author(s):  
I. Masneuf-Pomarède ◽  
C. Le Jeune ◽  
P. Durrens ◽  
M. Lollier ◽  
M. Aigle ◽  
...  
Keyword(s):  
Microsatellite Markers ◽  
Molecular Typing ◽  
Wine Yeast ◽  
Yeast Strains ◽  
Saccharomyces Bayanus

Detection of viral dsRNA in the yeast Saccharomyces bayanus

2006 ◽  
Vol 406 (1-6) ◽  
pp. 100-102 ◽  
Author(s):  
Yu. V. Ivannikova ◽  
E. S. Naumova ◽  
G. I. Naumov
Keyword(s):  
Viral Dsrna ◽  
Saccharomyces Bayanus

Fermentative capacity of residual wine yeast

2005 ◽  
Vol 34 (2) ◽  
pp. 187-191 ◽  
Author(s):  
L. Oprean ◽  
N. Darie ◽  
E. Gaspar
Keyword(s):  
Wine Yeast ◽  
Fermentative Capacity
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