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Publisher: Wiley-Blackwell

Volume 33, Number 7, 1 July 2016

ISSY32 Highlights
pp. 241-242(2)
Authors: Liti, Gianni; Buzzini, Pietro

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Yeast culture collections in the twenty‐first century: new opportunities and challenges
pp. 243-260(18)
Authors: Boundy‐Mills, Kyria L.; Glantschnig, Ewald; Roberts, Ian N.; Yurkov, Andrey; Casaregola, Serge; Daniel, Heide‐Marie; Groenewald, Marizeth; Turchetti, Benedetta

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A stable phylogeny of the large‐spored Metschnikowia clade
pp. 261-275(15)
Authors: Lachance, Marc‐André; Hurtado, Emilia; Hsiang, Tom

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Social wasp intestines host the local phenotypic variability of Saccharomyces cerevisiae strains
pp. 277-287(11)
Authors: Dapporto, Leonardo; Stefanini, Irene; Rivero, Damariz; Polsinelli, Mario; Capretti, Paolo; De Marchi, Paolo; Viola, Roberto; Turillazzi, Stefano; Cavalieri, Duccio

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Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey
pp. 289-301(13)
Authors: Leventdurur, Sezgi; Sert‐Aydın, Selvihan; Boyaci‐Gunduz, C. Pelin; Agirman, Bilal; Ben Ghorbal, Akram; Francesca, Nicola; Martorana, Alessandra; Erten, Hüseyin

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Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation
pp. 303-312(10)
Authors: Perpetuini, Giorgia; Di Gianvito, Paola; Arfelli, Giuseppe; Schirone, Maria; Corsetti, Aldo; Tofalo, Rosanna; Suzzi, Giovanna

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Influence of Lachancea thermotolerans on cv. Emir wine fermentation
pp. 313-321(9)
Authors: Balikci, Eren Kemal; Tanguler, Hasan; Jolly, Neil P.; Erten, Huseyin

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Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains
pp. 323-328(6)
Authors: Martin, Valentina; Boido, Eduardo; Giorello, Facundo; Mas, Albert; Dellacassa, Eduardo; Carrau, Francisco

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Outlining the influence of non‐conventional yeasts in wine ageing over lees
pp. 329-338(10)
Authors: Belda, Ignacio; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Calderón, Fernando; Benito, Santiago

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Non‐Saccharomyces and Saccharomyces strains co‐fermentation increases acetaldehyde accumulation: effect on anthocyanin‐derived pigments in Tannat red wines
pp. 339-343(5)
Authors: Medina, Karina; Boido, Eduardo; Fariña, Laura; Dellacassa, Eduardo; Carrau, Francisco

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