Number of the records: 1
Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené)
Title Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené) Author Godálová Z. Co-authors Kraková Lucia SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Puškárová Andrea SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Bučková Mária SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Kuchta T. Piknova L. Pangallo Domenico SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Source document International journal of food microbiology. Vol. 217 (2016), p. 110–116 Language eng - English Document kind rozpis článkov z periodík (rbx) Citations MARZANO, M. - FOSSO, B. - MANZARI, C. - GRIECO, F. - INTRANUOVO, M. - COZZI, G. - MULE, G. - SCIOSCIA, G. - VALIENTE, G. - TULLO, A. - SBISA, E. - PESOLE, G. - SANTAMARIA, M. In PLOS ONE. JUN 14 2016, vol. 11, no. 6. WEI, Y. - ZHAO, L. - BAI, C.Q. - JIANG, Y. - YUAN, M.L. - CHEN, L.L. In JOURNAL OF FOOD AND NUTRITION RESEARCH. 2016, vol. 55, no. 3, p. 270-277. SILVA-ILLANES, F. - TAPIA-VENEGAS, E. - SCHIAPPACASSE, M.C. - TRABLY, E. - RUIZ-FILIPPI, G. In ENERGY. DEC 15 2017, vol. 141, p. 358-367. VERON, H.E. - DI RISIO, H.D. - ISLA, M.I. - TORRES, S. In LWT-FOOD SCIENCE AND TECHNOLOGY. OCT 2017, vol. 84, p. 231-240. FRANQUES, J. - ARAQUE, I. - PALAHI, E. - PORTILLO, M.D. - REGUANT, C. - BORDONS, A. In LWT-FOOD SCIENCE AND TECHNOLOGY. AUG 2017, vol. 81, p. 326-334. PRAET, J. - CNOCKAERT, M. - MEEUS, I. - SMAGGHE, G. - VANDAMME, P. In SYSTEMATIC AND APPLIED MICROBIOLOGY. JUN 2017, vol. 40, no. 4, p. 199-204. GUZZON, R. - FRANCIOSI, E. - MOSER, S. - CARAFA, I. - LARCHER, R. Application of ozone during grape drying for the production of straw wine. Effects on the microbiota and compositive profile of grapes. In JOURNAL OF APPLIED MICROBIOLOGY. AUG 2018, vol. 125, no. 2, p. 513-527. DIEZ-OZAET, I. - AMARITA, F. - LAVILLA, M. - RAINIERI, S. Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, DEC 2019, vol. 116. MORGAN, S.C. - MCCARTHY, G.C. - WATTERS, B.S. - TANTIKACHORNKIAT, M. - ZIGG, I. - CLIFF, M.A. - DURALL, D.M. Effect of sulfite addition and pied de cuve inoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenous Saccharomyces uvarum at a commercial winery. In FEMS YEAST RESEARCH. ISSN 1567-1356, AUG 2019, vol. 19, no. 5. BARTLE, L. - SUMBY, K. - SUNDSTROM, J. - JIRANEK, V. The microbial challenge of winemaking: yeast-bacteria compatibility. In FEMS YEAST RESEARCH. ISSN 1567-1356, JUN 2019, vol. 19, no. 4. SUMBY, K.M. - BARTLE, L. - GRBIN, P.R. - JIRANEK, V. Measures to improve wine malolactic fermentation. In APPLIED MICROBIOLOGY AND BIOTECHNOLOGY. ISSN 0175-7598, MAR 2019, vol. 103, no. 5, p. 2033-2051. KIOROGLOU, D. - LLEIXA, J. - MAS, A. - PORTILLO, M.D. Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?. In FERMENTATION-BASEL. MAR 2018, vol. 4, no. 1. ZHANG, S.W. - WANG, Y. - CHEN, X. - CUI, B.J. - BAI, Z.H. - ZHUANG, G.Q. Variety features differentiate microbiota in the grape leaves. In CANADIAN JOURNAL OF MICROBIOLOGY. ISSN 0008-4166, NOV 2020, vol. 66, no. 11, p. 653-663. TANTIKACHORNKIAT, M. - MORGAN, S.C. - LEPITRE, M. - CLIFF, M.A. - DURALL, D.M. Yeast and bacterial inoculation practices influence the microbial communities of barrel-fermented Chardonnay wines. In AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH. ISSN 1322-7130, JUL 2020, vol. 26, no. 3, p. 279-289. CHEN, Y. - ZHANG, W. - YI, H. - WANG, B. - XIAO, J. - ZHOU, X.Y. - XU, J.K. - JIANG, L. - SHI, X.W. Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes. In PROCESS BIOCHEMISTRY. ISSN 1359-5113, MAY 2020, vol. 92, p. 365-377. YU, A.O. - LEVEAU, J.H.J. - MARCO, M.L. Abundance, diversity and plant-specific adaptations of plant-associated lactic acid bacteria. In ENVIRONMENTAL MICROBIOLOGY REPORTS. ISSN 1758-2229, FEB 2020, vol. 12, no. 1, p. 16-29. WANG, H.L. - HOPFER, H. - COCKBURN, D.W. - WEE, J. Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions. In FRONTIERS IN MICROBIOLOGY. JAN 11 2021, vol. 11. ZHENG, H.L. - WEI, P. - ZHANG, G.Q. - XU, W. - LI, Y.D. The impact of different Saccharomyces cerevisiae strains on microbial composition and quality of Chinese rice wine fermentations. In YEAST. ISSN 0749-503X, FEB 2021, vol. 38, no. 2, p. 147-156. GARCÍA-MUÑOZ, Miguel A. - CRUZ-VELAZCO, Nancy - CHÁVEZ-MARTÍNEZ, América - NOLASCO-HIPÓLITO, Cirilo - ABAD-ZAVALETA, José. Genetic characterization of the microbiota of artisan fresh cheese from the Papaloapan region. In Mexican Journal of Biotechnology, 2021-01-01, 6, 2, pp. 61-85. Dostupné na: https://doi.org/10.29267/MXJB.2021.6.2.61. SHI, X. - LIU, Y.Q. - MA, Q.Y. - WANG, J. - LUO, J.H. - SUO, R. - SUN, J.F. Effects of low temperature on the dynamics of volatile compounds and their correlation with the microbial succession during the fermentation of Longyan wine. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, JAN 15 2022, vol. 154. Dostupné na: https://doi.org/10.1016/j.lwt.2021.112661. WEI, R.T. - CHEN, N. - DING, Y.T. - WANG, L. - LIU, Y.H. - GAO, F.F. - ZHANG, L. - LI, H. - WANG, H. Correlations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (iVitis vinifera/i L.) wine. In LWT-FOOD SCIENCE AND TECHNOLOGY. ISSN 0023-6438, JUN 15 2022, vol. 163. Dostupné na: https://doi.org/10.1016/j.lwt.2022.113529. WANG, M.Q. - WANG, J.R. - CHEN, J.W. - PHILIPP, C. - ZHAO, X.N. - WANG, J. - LIU, Y.Q. - SUO, R. Effect of Commercial Yeast Starter Cultures on Cabernet Sauvignon Wine Aroma Compounds and Microbiota. In FOODS. JUN 2022, vol. 11, no. 12. Dostupné na: https://doi.org/10.3390/foods11121725. REGECOVá, I. - SEMJON, B. - JEVINOVá, P. - OCENáS, P. - VYROSTKOVá, J. - SULáKOVá, L. - NOSKOVá, E. - MARCINCáK, S. - BARTKOVSKY, M. Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content. In FOODS. OCT 2022, vol. 11, no. 19. Dostupné na: https://doi.org/10.3390/foods11193061. PORTILLO, M. Carmen - MAS, Albert. Microbiological control of wine production. In Improving Sustainable Viticulture and Winemaking Practices, 2022-01-01, pp. 239-258. Dostupné na: https://doi.org/10.1016/B978-0-323-85150-3.00024-4. OHWOFASA, A. - DHAMI, M. - TIAN, B. - WINEFIELD, C. - ON, S.L.W. Environmental influences on microbial community development during organic pinot noir wine production in outdoor and indoor fermentation conditions. In HELIYON. MAY 2023, vol. 9, no. 5. Dostupné na: https://doi.org/10.1016/j.heliyon.2023.e15658. JAMES, A. - YAO, T. - KE, H.M. - WANG, Y.S. Microbiota for production of wine with enhanced functional components. In FOOD SCIENCE AND HUMAN WELLNESS. SEP 2023, vol. 12, no. 5, p. 1481-1492. Dostupné na: https://doi.org/10.1016/j.fshw.2023.02.008. Category ADCA - Scientific papers in foreign journals registered in Current Contents Connect with IF (impacted) Category of document (from 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Type of document článok Year 2016 Registered in WOS Registered in SCOPUS Registered in CCC DOI 10.1016/j.ijfoodmicro.2015.10.015 
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rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2016 2015 3.445 Q1 1.614 Q1
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