Hasil Pencarian - Christian von Wallbrunn

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  1. 1
    Assessing the Oenological Potential <i>of Nakazawaea ishiwadae</i>, <i>Candida railenensis</i> and <i>Debaryomyces hansenii</i> Strains in Mixed-Culture Grape Must Fermentation with <i>Saccharomyces cerevisiae</i>

    Assessing the Oenological Potential <i>of Nakazawaea ishiwadae</i>, <i>Candida railenensis</i> and <i>Debaryomyces hansenii</i> Strains in Mixed-Culture Grape Must Fermentation wit... oleh Niel van Wyk, Isak S. Pretorius, Christian von Wallbrunn

    Diterbitkan 2020-05-01
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  2. 2
    Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime

    Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime oleh Katrin Matti, Beatrice Bernardi, Silvia Brezina, Heike Semmler, Christian von Wallbrunn, Doris Rauhut, Jürgen Wendland

    Diterbitkan 2020-01-01
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  3. 3
    Development of Genetic Modification Tools for <i>Hanseniaspora</i><i>uvarum</i>

    Development of Genetic Modification Tools for <i>Hanseniaspora</i><i>uvarum</i> oleh Jennifer Badura, Niël van Wyk, Silvia Brezina, Isak S. Pretorius, Doris Rauhut, Jürgen Wendland, Christian von Wallbrunn

    Diterbitkan 2021-02-01
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  4. 4
    Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast Strains

    Effect of Isomixing on Grape Must Fermentations of <i>ATF1</i>–Overexpressing Wine Yeast Strains oleh Niël van Wyk, Florian Michling, Dennis Bergamo, Sylvia Brezina, Isak S. Pretorius, Christian von Wallbrunn, Jürgen Wendland

    Diterbitkan 2020-06-01
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  5. 5
    Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-<i>Saccharomyces</i> Wine Yeasts

    Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-<i>Saccharomyces</i> Wine Yeasts oleh Jennifer Badura, Marko Medić, Niël van Wyk, Birgit Krause, Heike Semmler, Silvia Brezina, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn

    Diterbitkan 2022-12-01
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  6. 6
    The Use of <i>Hanseniaspora occidentalis</i> in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine

    The Use of <i>Hanseniaspora occidentalis</i> in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine oleh Niël van Wyk, Stefano Scansani, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn

    Diterbitkan 2022-07-01
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  7. 7
    Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp.

    Aroma Profiles of <i>Vitis vinifera</i> L. cv. Gewürztraminer Must Fermented with Co-Cultures of <i>Saccharomyces cerevisiae</i> and Seven <i>Hanseniaspora</i> spp. oleh Jennifer Badura, Florian Kiene, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Doris Rauhut, Isak S. Pretorius, Christian von Wallbrunn, Niël van Wyk

    Diterbitkan 2023-01-01
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  8. 8
    The Influence of <i>Pichia kluyveri</i> Addition on the Aroma Profile of a Kombucha Tea Fermentation

    The Influence of <i>Pichia kluyveri</i> Addition on the Aroma Profile of a Kombucha Tea Fermentation oleh Niël van Wyk, Julia Binder, Marie Ludszuweit, Sarah Köhler, Silvia Brezina, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Martin Senz, Christian von Wallbrunn

    Diterbitkan 2023-05-01
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