Fumonisin B2 by Aspergillus niger in the grape–wine chain: an additional potential mycotoxicological risk
Authors (first, second and last of 7)
Volume 61, issue 1, March 2011
Special Issue: Wine microbiology and safety: From the vineyard to the bottle (Microsafetywine). 19-20 November 2009, Martina Franca (Italy)
28 articles in this issue
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Development and application of a duplex PCR for the detection of Aspergillus carbonarius occurring in grapes
Authors (first, second and last of 4)
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Early detection of ochratoxigenic fungi in wine grapes and of ochratoxin A in wine
Authors (first, second and last of 8)
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Culture independent analyses and wine fermentation: an overview of achievements 10 years after first application
Authors (first, second and last of 5)
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Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast
Authors (first, second and last of 7)
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Influence of organic viticulture on non-Saccharomyces wine yeast populations
Authors (first, second and last of 6)
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Exploitation of autochthonous micro-organism potential to enhance the quality of Apulian wines
Authors (first, second and last of 8)
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Isolation and molecular identification of wine yeasts from a Brazilian vineyard
Authors (first, second and last of 6)
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Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area
Authors (first, second and last of 5)
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Genetically modified wine yeasts and risk assessment studies covering different steps within the wine making process
Authors (first, second and last of 6)
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Effects of yeast inoculation on volatile compound production by grape marcs
Authors (first, second and last of 4)
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Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity
Authors (first, second and last of 5)
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Aglianico and Fiano wines obtained with an autochthonous non-Saccharomyces yeast
Authors (first, second and last of 6)
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Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae
Authors (first, second and last of 7)
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Brettanomyces bruxellensis prevalence in wines produced and marketed in Spain
Authors (first, second and last of 5)
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PCR methods for the detection of biogenic amine-producing bacteria on wine
Authors (first, second and last of 4)
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Chemical and molecular methods for the control of biogenic amine production by microorganisms
Authors (first, second and last of 4)
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Effect of abiotic stress conditions on expression of the Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deiminase genes
Authors (first, second and last of 5)
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Effect of nitrogen addition during alcoholic fermentation on the final content of biogenic amines in wine
Authors (first, second and last of 5)
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Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions
Authors (first, second and last of 5)
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Ethyl carbamate content in wines with malolactic fermentation induced at different points in the vinification process
Authors (first, second and last of 13)
