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Hypersaline waters - a potential source of foodborne toxigenic aspergilli and penicillia.
Previous studies of hypersaline environments have revealed the dominant presence of melanized yeast-like fungi and related Cladosporium spp. In this study, we focused on the genera Aspergillus andExpand
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Pre-flowering leaf removal alters grape microbial population and offers good potential for a more sustainable and cost-effective management of a Pinot Noir vineyard
Background and Aims The grapevine canopy microclimate, particularly temperature and relative humidity, is of crucial importance for predisposing grapes to lower or greater incidence of microbialExpand
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Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla
Consumer wine preferences are changing rapidly towards exotic flavours and tastes. In this work, we tested five non-conventional yeast strains for their potential to improve Ribolla Gialla wineExpand
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Controlling microbial infection by managing grapevine canopy.
Pinots (Vitis vinifera L.) are known as tight-clustered grape varieties, where the mechanical pressure of adjacent berries may disrupt cuticle waxes, thus predisposing these sites to greaterExpand
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Combined Effects of Early Season Leaf Removal and Climatic Conditions on Aroma Precursors in Sauvignon Blanc Grapes.
Early leaf removal around the cluster zone is a common technique applied in cool climate viticulture, to regulate yield components and improve fruit quality. Despite the increasing amount ofExpand
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Surface with antimicrobial activity obtained through silane coating with covalently bound polymyxin B
Surfaces exhibiting antimicrobial activity were prepared for potential medical application. A polycationic lipopeptide polymyxin B was selected as the bioactive agent for covalent immobilization ontoExpand
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The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: A laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption
Abstract Wine fermentation is a complex process driven by yeasts, which influence the key properties of wine quality: aroma, flavour and colour. We investigated 95 different Saccharomyces andExpand
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Biodiversity of cider yeasts and their cider-making potential
In the area of Hardanger, a part of the fjord region in Western Norway, the production of apple wine (cider) has a long tradition that goes back to the 12th century, when monks introduced appleExpand
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