From here. |
Monday, November 12, 2012
How did I miss this? The botrytized wine microbiome ... from #UCDavis colleague David Mills
Subscribe to:
Post Comments (Atom)
Most recent post
Best pics from Trip to Monterey - Day 1 - May 25, 2022
Went on a brief trip to Monterey, CA last week. Took lots of pics. Here are some of the better ones. Also see postings with identificati...
-
I have a new friend in Google Scholar Updates I have written about the Updates system before and if you want more information please see...
-
See Isolation and sequence-based characterization of a koala symbiont: Lonepinella koalarum Paper based on PhD thesis work of Katie Dahlha...
-
Just got this press release by email. I am sick of receiving dozens of unsolicited press releases, especially those in topics not related ...
Thanks for the post Jon. This is a wine fermentation my lab has been following for some time (http://goo.gl/EupnH) in part because it is a bit of microbial zoo and yet the resulting product is valued so highly. We have previously profiled the indigenous yeast of this fermentation and wanted to look at the bacterial ecology here. Interesting that inoculation S. cerevisiae suppressed some bacterial populations (acetic acid bacteria) but actually enriched others (Zymobacter and Dyella). We are pondering why those latter genera were enriched....
ReplyDeleteThanks ... added an image from that web site to the post now ...
DeleteDolce is both the wine and the winery. (http://www.dolcewine.com/). Greg Allen the winemaker is one of my former students.
ReplyDelete