引用次数
引用: 7,485
H-指数: 38
I10-指数 : 58
出版物: 119
Spontaneous and induced MLF: do we really know what happens?
Paul A. Henschke , Eveline Bartowsky , Jane M. McCarthy
The Australian & New Zealand Grapegrower and Winemaker ( 497) 49 -55
2005
Influence of MLF on the fruity characters of red wine
Andrew J. Markides , Leigh Francis , Peter J. Costello , Eveline Bartowsky
Wine and viticulture journal ( 6) 27 -33
2011
Harnessing AWRI's yeast and bacterial research to shape " next-gen" Chardonnay Part 1: " Wild" and " non-conventional" yeast
Isak S. Pretorius , Chris Curtin , Paul J. Chambers , Jennifer R. Bellon
Wine and viticulture journal ( 1) 15 -20
1
2011
MLF-adding an "extra dimension" to wine flavour and quality
Peter J. Costello , Eveline Bartowsky , Jane M. McCarthy
The Australian & New Zealand Grapegrower and Winemaker ( 533) 60 -65
13
2008
Utilitzacio de la fermentacio malolactica per potenciar el caracter afruitat del vi
Peter J. Costello , Eveline Bartowsky
ACE: revista d'enologia 28 ( 94) 4 -9
2011
The potential of "Sacchoromyces cerevisiae" wine yeast to improve red wine colour
Simon J. Dillon , Paul A. Henschke , Eveline Bartowsky
The Australian & New Zealand Grapegrower and Winemaker ( 490) 83 -85
5
2004
Management of malolactic fermentation: wine flavour manipulation
Peter J. Costello , Paul A. Henschke , Eveline Bartowsky
The Australian & New Zealand Grapegrower and Winemaker ( 461) 7 -14
37
2002
Acetic acid bacteria and wine: all is well until oxygen enters the scene
Paul A. Henschke , Eveline Bartowsky
The Australian & New Zealand Grapegrower and Winemaker ( 485) 86 -91
8
2004
Inoculation for MLF reduces overall vinification time
Caroline Abrahamse , Eveline Bartowsky
The Australian & New Zealand Grapegrower and Winemaker ( 578) 41 -46
2012
Fermentazione malolattica e impatto del diacetile
Paul A. Henschke , Eveline Bartowsky
Vignevini: Rivista italiana di viticoltura e di enologia 32 ( 7) 54 -58
2005
Harnessing AWRI's yeast and bacterial research to shape " Next-Gen" Chardonnay Part 2: Influence of yeast, nutritional management and malolactic fermentation
Isak S. Pretorius , Chris Curtin , Paul J. Chambers , Jennifer R. Bellon
Wine and viticulture journal ( 2) 15 -24
2011
The role of yeast in the expression of varietal character by the hydrolysis of glycosidically-bound volatile compounds during fermentation
Isak S. Pretorius , Paul Henschke , Maurizio Ugliano , Eveline Bartowsky
The Australian & New Zealand Grapegrower and Winemaker ( 514) 91 -97
2006
Microbial spoilage of bottled red wine be acetic acid bacteria
Eveline Bartowsky
5th International Symposium on Cool Climate Viticulture and Oenology, 16-20 January 2000, Melbourne, Australia [Archivo de ordenador] : proceedings of the International Symposium on Grapevine Phylloxera Management, 2002, ISBN 1-875130-37-3
2002
The AWRI wine microorganism culture collection: a treasure trove of yeast and bacteria strains for the future
Eveline Bartowsky
The Australian & New Zealand Grapegrower and Winemaker ( 537) 101 -103
1
2008
Au-delà de la fermentation malolactique: Evaluation et caractérisation de l'impact sensoriel des bactéries oenologiques sur le caractère fruité des vins rouges
Peter J. Costello , Eveline Bartowsky , Anthony Silvano , Ann Dumont
Revue des oenologues et des techniques vitivinicoles et oenologicques: magazine trimestriel d'information professionnelle 40 ( 149) 61 -65
2013
Utilización de la fermentación maloláctica para potenciar el carácter afrutado del vino
Peter J. Costello , Eveline Bartowsky
ACE: Revista de enología ( 128) 2
2011
Management of malolactic fermentation to enhance red wine colour
Eveline Bartowsky , Sibylle Krieger-Weber
The Australian & New Zealand Grapegrower and Winemaker ( 673) 66 -70
2020
Co-inoculación de bacterias durante la fermentación alcohólica: una práctica reconocida
José María Heras Manso , Magali Déléris Bou , Eveline Bartowsky , Sibylle Krieger-Weber
La Semana vitivinícola ( 3569) 868 -875
2020
Manejo de la fermentación maloláctica para ensalzar el color del vino tinto y reducir el riesgo de contaminación por Brettanomyces
Eveline Bartowsky , Sibylle Krieger-Weber
Enoviticultura ( 67) 3
2020
Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role.
Krista Sumby , Krista Sumby , Vladimir Jiranek , Vladimir Jiranek
Frontiers in Microbiology 11 612118 -612118
55
2021