Cargando…

Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region

Wine is a product of grape juice fermentation by yeast. Terroir is a term that encompasses all environmental factors and interactions at a specific geographical site, resulting in the development of regional-specific microbial strains and grape metabolites. In this study we determine the distributio...

Descripción completa

Detalles Bibliográficos
Autores principales:	Cheng, Elaine, Martiniuk, Jonathan T., Hamilton, Jonah, McCarthy, Garrett, Castellarin, Simone Diego, Measday, Vivien
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2020
Materias:	Genetics
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7489054/ https://www.ncbi.nlm.nih.gov/pubmed/33110416 http://dx.doi.org/10.3389/fgene.2020.00908

Ejemplares similares

Impact of Commercial Strain Use on Saccharomyces cerevisiae Population Structure and Dynamics in Pinot Noir Vineyards and Spontaneous Fermentations of a Canadian Winery
por: Martiniuk, Jonathan T., et al.
Publicado: (2016)

The Use of Macro, Micro, and Trace Elemental Profiles to Differentiate Commercial Single Vineyard Pinot noir Wines at a Sub-Regional Level
por: Tanabe, Courtney K., et al.
Publicado: (2020)

Bunch microclimate influence amino acids and phenolic profiles of Pinot noir grape berries
por: Moukarzel, Romy, et al.
Publicado: (2023)

Grape-associated fungal community patterns persist from berry to wine on a fine geographical scale
por: Martiniuk, Jonathan T, et al.
Publicado: (2023)

Saccharomyces cerevisiae Gene Expression during Fermentation of Pinot Noir Wines at an Industrially Relevant Scale
por: Reiter, Taylor, et al.
Publicado: (2021)

Discovering the bacteriome of Vitis vinifera cv. Pinot Noir in a conventionally managed vineyard
por: Gamalero, Elisa, et al.
Publicado: (2020)

The Rhizosphere Bacterial Microbiota of Vitis vinifera cv. Pinot Noir in an Integrated Pest Management Vineyard
por: Novello, Giorgia, et al.
Publicado: (2017)

Whole genome sequencing of Canadian Saccharomyces cerevisiae strains isolated from spontaneous wine fermentations reveals a new Pacific West Coast Wine clade
por: Marr, R Alexander, et al.
Publicado: (2023)

Pinot blanc and Pinot gris arose as independent somatic mutations of Pinot noir
por: Vezzulli, Silvia, et al.
Publicado: (2012)

Effects of Microvibrations and Their Damping on the Evolution of Pinot Noir Wine during Bottle Storage
por: Poggesi, Simone, et al.
Publicado: (2022)

Author Correction: Discovering the bacteriome of Vitis vinifera cv. Pinot Noir in a conventionally managed vineyard
por: Gamalero, Elisa, et al.
Publicado: (2021)

Focus on the role of seed tannins and pectolytic enzymes in the color development of Pinot noir wine
por: Sparrow, Angela M., et al.
Publicado: (2021)

Understanding Quality of Pinot Noir Wine: Can Modelling and Machine Learning Pave the Way?
por: Tiwari, Parul, et al.
Publicado: (2022)

Isolation, Characterization, and Compositional Analysis of Polysaccharides from Pinot Noir Wines: An Exploratory Study
por: Zhu, Danye, et al.
Publicado: (2022)

Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir
por: Terrell, Emily, et al.
Publicado: (2015)

The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma
por: Tomasino, Elizabeth, et al.
Publicado: (2021)

‘Pinore’: The New Red Wine Variety Cross-Bred between ‘Pinot Noir’ and ‘Regent’ Vines
por: Vršič, Stanko, et al.
Publicado: (2021)

Preliminary Study of Australian Pinot Noir Wines by Colour and Volatile Analyses, and the Pivot© Profile Method Using Wine Professionals
por: Longo, Rocco, et al.
Publicado: (2020)

The importance of outlier rejection and significant explanatory variable selection for pinot noir wine soft sensor development
por: An, Jingxian, et al.
Publicado: (2023)

An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery
por: McCarthy, Garrett C., et al.
Publicado: (2021)

Environmental influences on microbial community development during organic pinot noir wine production in outdoor and indoor fermentation conditions
por: Ohwofasa, Aghogho, et al.
Publicado: (2023)

Fungal and bacterial communities of ‘Pinot noir’ must: effects of vintage, growing region, climate, and basic must chemistry
por: Steenwerth, Kerri L., et al.
Publicado: (2021)

Composition of Pinot Noir Wine from Grapevine Red Blotch Disease-Infected Vines Managed with Exogenous Abscisic Acid Applications
por: Huang, Ling, et al.
Publicado: (2022)

High Temperature Alters Anthocyanin Concentration and Composition in Grape Berries of Malbec, Merlot, and Pinot Noir in a Cultivar-Dependent Manner
por: de Rosas, Inés, et al.
Publicado: (2022)

Upcycling flavanol‐rich Chardonnay and Pinot noir grape thinned clusters as potentially functional food ingredients in cocoa‐based products
por: Li, Xueqi, et al.
Publicado: (2023)

Aromatypicity of Austrian Pinot Blanc Wines
por: Philipp, Christian, et al.
Publicado: (2020)

Machine Learning Modeling of Wine Sensory Profiles and Color of Vertical Vintages of Pinot Noir Based on Chemical Fingerprinting, Weather and Management Data
por: Fuentes, Sigfredo, et al.
Publicado: (2020)

Regulation of flavonol content and composition in (Syrah×Pinot Noir) mature grapes: integration of transcriptional profiling and metabolic quantitative trait locus analyses
por: Malacarne, Giulia, et al.
Publicado: (2015)

Assessment of Symptoms of Grapevine Leafroll Disease and Relationship with Yield and Quality of Pinot Noir Grape Must in a 10-Year Study Period
por: Cabaleiro, Cristina, et al.
Publicado: (2023)

PINOT NOIR: Pulmonic INsufficiency imprOvemenT with Nitric Oxide Inhalational Response
por: Hart, Stephen, et al.
Publicado: (2012)

PINOT NOIR: Pulmonic INsufficiency imprOvemenT with Nitric Oxide Inhalational Response
por: Hart, Stephen A, et al.
Publicado: (2013)

Improving the Phenolic Content of Tempranillo Grapes by Sustainable Strategies in the Vineyard
por: Valdés, M. Esperanza, et al.
Publicado: (2022)

Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang
por: Xu, Xiaoyu, et al.
Publicado: (2022)

Metabolite Profiling Reveals Developmental Inequalities in Pinot Noir Berry Tissues Late in Ripening
por: Vondras, Amanda M., et al.
Publicado: (2017)

Monitoring Site-Specific Fermentation Outcomes via Oxidation Reduction Potential and UV-Vis Spectroscopy to Characterize “Hidden” Parameters of Pinot Noir Wine Fermentations
por: Walker, Gordon A., et al.
Publicado: (2021)

Comprehensive and comparative lipidome analysis of Vitis vinifera L. cv. Pinot Noir and Japanese indigenous V. vinifera L. cv. Koshu grape berries
por: Arita, Kayo, et al.
Publicado: (2017)

Enhanced Stilbene Production and Excretion in Vitis vinifera cv Pinot Noir Hairy Root Cultures
por: Tisserant, Leo-Paul, et al.
Publicado: (2016)

Could Collected Chemical Parameters Be Utilized to Build Soft Sensors Capable of Predicting the Provenance, Vintages, and Price Points of New Zealand Pinot Noir Wines Simultaneously?
por: An, Jingxian, et al.
Publicado: (2023)

The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine
por: Liu, Di, et al.
Publicado: (2020)

From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine
por: Liu, Di, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_ag7aqvnqrqo4qn9dpb5bhh3sjv