F. F. Bauer

• Artículos de revistas (16)
• Colaboraciones en obras colectivas (1)

• Artículos de revistas

  • Perceptual interactions and characterisation of odour quality of binary mixtures of volatile phenols and 2-isobutyl-3-methoxypyrazine in a red wine matrix

    Marianne Mckay, F. F. Bauer, Valeria Panzeri, Astrid Buica

    Journal of wine research, ISSN 0957-1264, Vol. 31, Nº 1, 2020, págs. 49-66

    • Resumen
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  • Modulation of Yeast-Derived Volatile Aromas by Oleic Acid and Sterols

    S. C. Fairbairn, Antonio C. da Silva Ferreira, F. F. Bauer

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 40, Nº 2, 2019, págs. 210-220

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  • Profiling Potentially Smoke Tainted Red Wines: Volatile Phenols and Aroma Attributes

    Marianne Mckay, F. F. Bauer, V. Panzeri, L. M. Mokwena, A. Buica

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 40, Nº 2, 2019, págs. 221-236

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  • Agitation impacts fermentation performance as well as carbon and nitrogen metabolism in Saccharomyces cerevisiae under winemaking conditions

    Stéfhanie Rollero, S. Roberts, F. F. Bauer, Benoit Divol

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 24, Nº 3, 2018, págs. 360-367

    • Resumen
    

  • The Impact of Changes in Environmental Conditions on Organic Acid Production by Commercial Wine Yeast Strains

    B. S. Chidi, F. F. Bauer, D. Rossouw

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 39, Nº 2, 2018, págs. 297-304

    • Resumen
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  • Organic Acid Metabolism and the Impact of Fermentation Practices on Wine Acidity - A Review

    B. S. Chidi, F. F. Bauer, D. Rossouw

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 39, Nº 2, 2018, págs. 315-329

    • Resumen
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  • Determining the Impact of Industrial Wine Yeast Strains on Organic Acid Production Under White and Red Wine-like Fermentation Conditions

    B. S. Chidi, D. Rossouw, A. S. Buica, F. F. Bauer

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 36, Nº 3, 2015, págs. 316-327

    • Resumen
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  • The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation

    B. Bagheri, F. F. Bauer, M. E. Setati

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 36, Nº 2, 2015, págs. 243-251

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  • Environmental stress and aroma production during wine fermentation

    S. C. Fairbairn, A. Y. Smit, D. Jacobson, B. A. Prior, F. F. Bauer

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 35, Nº 2, 2014, págs. 168-177

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  • Influence of yeast strain, extended lees contact and nitrogen supplementation on glutathione concentration in wine

    E.C. Kritzinger, F. F. Bauer, W. J. Du Toit

    Australian journal of grape and wine research, ISSN 1322-7130, Vol. 19, Nº 2, 2013, págs. 161-170

    • Resumen
    

  • Wine science in the omics era: the impact of systems biology on the future of wine research

    D. Rossouw, F. F. Bauer

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 30, Nº 2, 2009, págs. 101-109

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  • La biologie systémique, les levures et le secteur vitivinicole

    Benoit Divol, F. F. Bauer

    Revue des oenologues et des techniques vitivinicoles et oenologiques: magazine trimestriel d'information professionnelle, ISSN 0760-9868, Vol. 35, Nº 129, 2008, págs. 55-58

    

  • Understanding problem fermentations: a review

    S. Malherbe, F. F. Bauer, Maret Du Toit

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 28, Nº 2, 2007, págs. 169-186

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  • The assessment of the environmental impact of genetically modified wine yeast strains

    F. F. Bauer

    Bulletin de l' OIV: Revue Internatione de Viticulture, Oenologie, Economie, Droit Viti-Vinicole, ISSN 0029-7127, Vol. 77, Nº 881, 2004, págs. 515-528

    

  • Glycerol in South African Table Wines: an Assessment of its Relationship to Wine Quality

    F. F. Bauer, Isak S. Pretorius, H. Nieuwoudt, B. A. Prior

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 23, Nº 1, 2002, págs. 22-30

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  • Yeast stress response and fermentation efficiency: how to survive the making of wine : a review

    F. F. Bauer, Isak S. Pretorius

    South african journal of enology and viticulture, ISSN 0253-939X, Vol. 21, Nº Extra 1, 2000, págs. 27-51

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• Colaboraciones en obras colectivas

  • Identifying the main drivers in microbial diversity for Cabernet-Sauvignoncultivar, from Europe to South Africa

    Jordi Tronchoni, M. E. Setati, Federica Valdetara, D. Fracassetti, David Maghradze, Roberto Foschino, Paloma Morales Gómez, R. Gonzalez, Ileana Vigentini, F. F. Bauer

    International Congress on Grapevine and Wine Sciences: abstracts Book, 2018, pág. 28

    • Texto Completo Libro
    

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