Henschke PA - Search Results

1

The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond.

Bartowsky EJ, Henschke PA. Bartowsky EJ, et al. Among authors: henschke pa. Int J Food Microbiol. 2004 Nov 15;96(3):235-52. doi: 10.1016/j.ijfoodmicro.2004.05.013. Int J Food Microbiol. 2004. PMID: 15454314 Review.

2

Acetic acid bacteria spoilage of bottled red wine -- a review.

Bartowsky EJ, Henschke PA. Bartowsky EJ, et al. Among authors: henschke pa. Int J Food Microbiol. 2008 Jun 30;125(1):60-70. doi: 10.1016/j.ijfoodmicro.2007.10.016. Epub 2007 Dec 23. Int J Food Microbiol. 2008. PMID: 18237809 Review.

3

Spoilage of bottled red wine by acetic acid bacteria.

Bartowsky EJ, Xia D, Gibson RL, Fleet GH, Henschke PA. Bartowsky EJ, et al. Among authors: henschke pa. Lett Appl Microbiol. 2003;36(5):307-14. doi: 10.1046/j.1472-765x.2003.01314.x. Lett Appl Microbiol. 2003. PMID: 12680944

4

Metabolic profiling as a tool for revealing Saccharomyces interactions during wine fermentation.

Howell KS, Cozzolino D, Bartowsky EJ, Fleet GH, Henschke PA. Howell KS, et al. Among authors: henschke pa. FEMS Yeast Res. 2006 Jan;6(1):91-101. doi: 10.1111/j.1567-1364.2005.00010.x. FEMS Yeast Res. 2006. PMID: 16423074

5

Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation.

Howell KS, Bartowsky EJ, Fleet GH, Henschke PA. Howell KS, et al. Among authors: henschke pa. Lett Appl Microbiol. 2004;38(4):315-20. doi: 10.1111/j.1472-765x.2004.01486.x. Lett Appl Microbiol. 2004. PMID: 15214732

6

Hydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three Saccharomyces yeast strains.

Ugliano M, Bartowsky EJ, McCarthy J, Moio L, Henschke PA. Ugliano M, et al. Among authors: henschke pa. J Agric Food Chem. 2006 Aug 23;54(17):6322-31. doi: 10.1021/jf0607718. J Agric Food Chem. 2006. PMID: 16910726

7

Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma.

Curtin CD, Langhans G, Henschke PA, Grbin PR. Curtin CD, et al. Among authors: henschke pa. Food Microbiol. 2013 Dec;36(2):241-7. doi: 10.1016/j.fm.2013.06.008. Epub 2013 Jun 22. Food Microbiol. 2013. PMID: 24010603

8

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

Contreras A, Hidalgo C, Schmidt S, Henschke PA, Curtin C, Varela C. Contreras A, et al. Among authors: henschke pa. Int J Food Microbiol. 2015 Jul 16;205:7-15. doi: 10.1016/j.ijfoodmicro.2015.03.027. Epub 2015 Mar 31. Int J Food Microbiol. 2015. PMID: 25866906

9

Occurrence of hydrogen sulfide in wine and in fermentation: influence of yeast strain and supplementation of yeast available nitrogen.

Ugliano M, Kolouchova R, Henschke PA. Ugliano M, et al. Among authors: henschke pa. J Ind Microbiol Biotechnol. 2011 Mar;38(3):423-9. doi: 10.1007/s10295-010-0786-6. Epub 2010 Jul 29. J Ind Microbiol Biotechnol. 2011. PMID: 20668912

10

Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition.

Schmidt SA, Dillon S, Kolouchova R, Henschke PA, Chambers PJ. Schmidt SA, et al. Among authors: henschke pa. Appl Microbiol Biotechnol. 2011 Jul;91(2):365-75. doi: 10.1007/s00253-011-3197-3. Epub 2011 Apr 8. Appl Microbiol Biotechnol. 2011. PMID: 21476141

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