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Refinado por: Nome da Publicação: American Journal Of Enology And Viticulture remover
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1
review of the effect of winemaking techniques on phenolic extraction in red wines
review of the effect of winemaking techniques on phenolic extraction in red wines
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review of the effect of winemaking techniques on phenolic extraction in red wines

Sacchi, K.L ; Bisson, L.F ; Adams, D.O

American journal of enology and viticulture, 2005-09, Vol.56 (3), p.197-206 [Periódico revisado por pares]

Davis, CA: American Society for Enology and Viticulture

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2
Stuck and sluggish fermentations
Stuck and sluggish fermentations
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Stuck and sluggish fermentations

Bisson, L.F

American journal of enology and viticulture, 1999, Vol.50 (1), p.107-119 [Periódico revisado por pares]

Davis, CA: American Society for Enology and Viticulture

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3
Geographic Origin and Diversity of Wine Strains of Saccharomyces
Geographic Origin and Diversity of Wine Strains of Saccharomyces
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Geographic Origin and Diversity of Wine Strains of Saccharomyces

Bisson, Linda F

American journal of enology and viticulture, 2012-06, Vol.63 (2), p.165-176 [Periódico revisado por pares]

Davis, CA: American Society for Enology and Viticulture

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4
Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion
Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion
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Sulfur Dioxide Treatment Alters Wine Microbial Diversity and Fermentation Progression in a Dose-Dependent Fashion

Bokulich, Nicholas A. ; Swadener, Michael ; Sakamoto, Koichi ; Mills, David A. ; Bisson, Linda F.

American journal of enology and viticulture, 2015-02, Vol.66 (1), p.73-79 [Periódico revisado por pares]

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5
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production
Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production
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Evaluation of the Yeast Schizosaccharomyces japonicus for Use in Wine Production

Domizio, Paola ; Lencioni, Livio ; Calamai, Luca ; Portaro, Lorenzo ; Bisson, Linda F.

American journal of enology and viticulture, 2018-07, Vol.69 (3), p.266-277 [Periódico revisado por pares]

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6
Nitrogen Status and Fermentation Dynamics for Merlot on Two Rootstocks
Nitrogen Status and Fermentation Dynamics for Merlot on Two Rootstocks
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Nitrogen Status and Fermentation Dynamics for Merlot on Two Rootstocks

STOCKERT, Christine M ; BISSON, Linda F ; ADAMS, Douglas O ; SMART, David R

American journal of enology and viticulture, 2013-06, Vol.64 (2), p.195-202 [Periódico revisado por pares]

Davis, CA: American Society for Enology and Viticulture

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7
Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines
Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines
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Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines

Conterno, L ; Joseph, C.M.L ; Arvik, T.J ; Henick-Kling, T ; Bisson, L.F

American journal of enology and viticulture, 2006-01, Vol.57 (2), p.139-147 [Periódico revisado por pares]

American Society for Enology and Viticulture

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8
Diagnosis and Rectification of Stuck and Sluggish Fermentations
Diagnosis and Rectification of Stuck and Sluggish Fermentations
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Diagnosis and Rectification of Stuck and Sluggish Fermentations

BISSON, L. F ; BUTZKE, C. E

American journal of enology and viticulture, 2000-01, Vol.51 (2), p.168-177 [Periódico revisado por pares]

Davis, CA: American Society for Enology and Viticulture

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9
Use of WL Medium to Profile Native Flora Fermentations
Use of WL Medium to Profile Native Flora Fermentations
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Use of WL Medium to Profile Native Flora Fermentations

PALLMANN, Christina L ; BROWN, James A ; OLINEKA, Tammi L ; COCOLIN, Luca ; MILLS, David A ; BISSON, Linda F

American journal of enology and viticulture, 2001-01, Vol.52 (3), p.198-203 [Periódico revisado por pares]

Davis, CA: American Society for Enology and Viticulture

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10
Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates
Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates
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Production of Volatile Compounds by Wine Strains of Brettanomyces bruxellensis Grown in the Presence of Different Precursor Substrates

JOSEPH, C. M. Lucy ; GORTON, Laura W ; EBELER, Susan E ; BISSON, Linda F

American journal of enology and viticulture, 2013-06, Vol.64 (2), p.231-240 [Periódico revisado por pares]

Davis, CA: American Society for Enology and Viticulture

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