Wine
Research News and Information

Sunday, November 22, 2009

Eukaryote-to-eukaryote gene transfer events revealed by the genome sequence of the wine yeast Saccharomyces cerevisiae EC1118.

7 Sep 2009 Saccharomyces cerevisiae has been used for millennia in winemaking, but little is known about the selective forces acting on the wine yeast genome. We sequenced the complete genome of the diploid commercial wine yeast EC1118, resulting in an ... Read more...

The diversity of arbuscular mycorrhizal fungi amplified from grapevine roots (Vitis vinifera L.) in Oregon vineyards is seasonally stable and influenced by soil and vine age.

30 Aug 2009 The diversity of arbuscular mycorrhizal fungi (AMF) in 10 Oregon vineyards was assessed by examining spores in soil and amplifying mycorrhizal DNA from roots. Seventeen spore morphotypes were found in soil, including seven species in the ... Read more...

Comparing the transcriptomes of wine yeast strains: toward understanding the interaction between environment and transcriptome during fermentation.

25 Aug 2009 System-wide "omics" approaches have been widely applied to study a limited number of laboratory strains of Saccharomyces cerevisiae. More recently, industrial S. cerevisiae strains have become the target of such analyses, mainly to improve our ... Read more...

Latest indexed articles for 'Wine'

These are the very latest articles for this heading:

• Eukaryote-to-eukaryote gene transfer events revealed by the genome sequence of the wine yeast Saccharomyces cerevisiae EC1118. 7 Sep 2009
• The diversity of arbuscular mycorrhizal fungi amplified from grapevine roots (Vitis vinifera L.) in Oregon vineyards is seasonally stable and influenced by soil and vine age. 30 Aug 2009
• Comparing the transcriptomes of wine yeast strains: toward understanding the interaction between environment and transcriptome during fermentation. 25 Aug 2009
• Headspace solid-phase microextraction for the determination of volatile organic sulphur and selenium compounds in beers, wines and spirits using gas chromatography and atomic emission detection. 11 Aug 2009
• Changes in antioxidant endogenous enzymes (activity and gene expression levels) after repeated red wine intake. 10 Aug 2009
• Application of amperometric biosensors for analysis of ethanol, glucose, and lactate in wine. 10 Aug 2009
• Aroma release from wines under dynamic conditions. 10 Aug 2009
• Dealcoholized wines by spinning cone column distillation: phenolic compounds and antioxidant activity measured by the 1,1-diphenyl-2-picrylhydrazyl method. 10 Aug 2009
• Comparison of gas chromatography-coupled time-of-flight mass spectrometry and 1H nuclear magnetic resonance spectroscopy metabolite identification in white wines from a sensory study investigating wine body. 10 Aug 2009
• Ultrasound-assisted dispersive liquid-liquid microextraction combined with high-performance liquid chromatography-fluorescence detection for sensitive determination of biogenic amines in rice wine samples. 3 Aug 2009
• Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains. 30 Jul 2009
• Protective effects of red wine flavonols on 4-hydroxynonenal-induced apoptosis in PC12 cells. 30 Jul 2009
• Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae. 28 Jul 2009
• Metabolites are key to understanding health effects of wine polyphenolics. 27 Jul 2009
• Influence of freeze-drying conditions on survival of Oenococcus oeni for malolactic fermentation. 26 Jul 2009
• Volatile compounds of red wines macerated with Spanish, American, and French oak chips. 20 Jul 2009
• The effect of bacterial strain and aging on the secondary volatile metabolites produced during malolactic fermentation of tannat red wine. 20 Jul 2009
• Red wine protects against ethanol-induced oxidative stress in rat liver. 20 Jul 2009
• Grapes and cardiovascular disease. 20 Jul 2009
• Differences in the glucose and fructose consumption profiles in diverse Saccharomyces wine species and their hybrids during grape juice fermentation. 10 Jul 2009

See a longer list of these articles.

Technical information about 'Wine'

Definition: Fermented juice of fresh grapes or of other fruit or plant products used as a beverage.

Descriptor UI: D014920

Alternative terms: Wine; Wines;

Allowable Qualifiers: adverse effects; analysis; classification; economics; history; microbiology; parasitology; poisoning; radiation effects; standards; supply & distribution; toxicity; utilization; statistics & numerical data; virology;

Tree Number: J02.200.100.900;