Publications by authors named "Manfred GroSSmann"

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The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation.
Niël van Wyk, Manfred Grossmann, Jürgen Wendland, Christian von Wallbrunn, Isak S Pretorius

J Agric Food Chem· December 2019

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Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation.
Anne-Kathrin Langenberg, Frauke J Bink, Lena Wolff, Stefan Walter, Christian von Wallbrunn, Manfred Grossmann

Appl Environ Microbiol· November 2017

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The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine.
Jessica Röcker, Matthias Schmitt, Ludwig Pasch, Kristin Ebert, Manfred Grossmann

Food Chem· November 2016

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Nitrogen fertilisation increases biogenic amines and amino acid concentrations in Vitis vinifera var. Riesling musts and wines.
Inga Smit, Marco Pfliehinger, Antonie Binner, Manfred Großmann, Walter J Horst

J Sci Food Agric· August 2014

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Impact of different malolactic fermentation inoculation scenarios on Riesling wine aroma.
Caroline Knoll, Stefanie Fritsch, Sylvia Schnell, Manfred Grossmann, Sibylle Krieger-Weber

World J Microbiol Biotechnol· March 2012

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