Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines

A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI

J. C. de Man, Morrison Rogosa, M. Elisabeth Sharpe · Journal of Applied Bacteriology · 1960 · 5.3K citations

Probiotic, Food Fermentation, In Vitro Fermentation +12

The origin of ethylphenols in wines

Pascal Chatonnet, Denis Dubourdie, Jean‐Noël Boidron et al. · Journal of the Science of Food and Agriculture · 1992 · 620 citations

Food Chemistry, Abstract Ethylphenols, Polyphenolics +15

Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains

Amparo Querol, Eladio Barrio, Tomás Huerta et al. · Applied and Environmental Microbiology · 1992 · 495 citations · Full text

Genetics, Molecular Biology, Molecular Genetics +20

Polyamines in microorganisms.

C W Tabor, Herbert Tabor · Microbiological Reviews · 1985 · 425 citations

Antimicrobial Compound, Microbiology, Bioorganic Chemistry

The viable but non-culturable state of wine micro-organisms during storage

V. Millet, Aline Lonvaud‐Funel · Letters in Applied Microbiology · 2000 · 284 citations