Periodo de publicación recogido
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Management of malolactic fermentation to enhance red wine colour
Eveline Bartowsky, Sibylle Krieger-Weber
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 673, 2020, págs. 66-70
Co-inoculación de bacterias durante la fermentación alcohólica: una práctica reconocida
Sibylle Krieger-Weber, Eveline Bartowsky, José María Heras Manso, Magali Déléris Bou
La Semana vitivinícola, ISSN 0037-184X, Nº 3581, 2020 (Ejemplar dedicado a: Anuario técnico 2020), págs. 2046-2052
Co-inoculación de bacterias durante la fermentación alcohólica: una práctica reconocida
Sibylle Krieger-Weber, Eveline Bartowsky, José María Heras Manso, Magali Déléris Bou
La Semana vitivinícola, ISSN 0037-184X, Nº 3569, 2020 (Ejemplar dedicado a: Productos enológicos), págs. 868-875
Making sense of yeast assimilable nitrogen (YAN)
Neil Scrimgeour, Eric N. Wilkes, Eveline Bartowsky
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 670, 2019, págs. 47-50
Au-delà de la fermentation malolactique: Evaluation et caractérisation de l'impact sensoriel des bactéries oenologiques sur le caractère fruité des vins rouges
Eveline Bartowsky, Peter J. Costello, Sibylle Krieger-Weber, Anthony Silvano, Ann Dumont
Revue des oenologues et des techniques vitivinicoles et oenologiques: magazine trimestriel d'information professionnelle, ISSN 0760-9868, Vol. 40, Nº. Extra 149, 2013, págs. 61-65
Inoculation for MLF reduces overall vinification time
Caroline Abrahamse, Eveline Bartowsky
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 578, 2012, págs. 41-46
Peter J. Costello, Leigh Francis, Eveline Bartowsky
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 18, Nº 3, 2012, págs. 287-301
Influenza della fermentazione malolattica sul carattere fruttato dei vini rossi
Eveline Bartowsky, Peter Costello, Sibylle Krieger-Weber
VVQ, vigne vini & qualita, ISSN 0390-0479, Año nº 39, Nº 7-8, 2012, págs. 30-32
Utilización de la fermentación maloláctica para potenciar el carácter afrutado del vino
Eveline Bartowsky, Peter J. Costello
ACE: Revista de enología, ISSN-e 1697-4123, Nº. 128, 2011
Utilitzacio de la fermentacio malolactica per potenciar el caracter afruitat del vi
Eveline Bartowsky, Peter J. Costello
ACE: revista d'enologia, ISSN 0212-842X, Vol. 28, Nº. 94, 2011, págs. 4-9
Influence of MLF on the fruity characters of red wine
Eveline Bartowsky, Peter J. Costello, Sibylle Krieger-Weber, Andrew J. Markides, Leigh Francis, Brooke Travis
Wine and viticulture journal, ISSN 1838-6547, Nº. 6, 2011, págs. 27-33
Harnessing AWRI's yeast and bacterial research to shape " Next-Gen" Chardonnay Part 2: Influence of yeast, nutritional management and malolactic fermentation
Chris Curtin, Jennifer R. Bellon, Eveline Bartowsky, Paul A. Henschke, Paul J. Chambers, Markus J. Herderich, Isak S. Pretorius
Wine and viticulture journal, ISSN 1838-6547, Nº. 2, 2011 (Ejemplar dedicado a: Wine Business & Marketing), págs. 15-24
Harnessing AWRI's yeast and bacterial research to shape " next-gen" Chardonnay Part 1: " Wild" and " non-conventional" yeast
Chris Curtin, Jennifer R. Bellon, Eveline Bartowsky, Paul A. Henschke, Paul J. Chambers, Markus J. Herderich, Isak S. Pretorius
Wine and viticulture journal, ISSN 1838-6547, Nº. 1, 2011 (Ejemplar dedicado a: Sustainability), págs. 15-20
Waiter, is there histamine in my wine?: histamine in Australian wines - a survey over 27 years (1982 to 2009)
Eveline Bartowsky, Creina S. Stockley
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº Extra 557, 2010 (Ejemplar dedicado a: 38th Annual Techical Issue), págs. 69-72
MLF-adding an "extra dimension" to wine flavour and quality
Eveline Bartowsky, Peter J. Costello, Jane M. McCarthy
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº Extra 533, 2008 (Ejemplar dedicado a: 36th Annual Technical Issue), págs. 60-65
The AWRI wine microorganism culture collection: a treasure trove of yeast and bacteria strains for the future
Eveline Bartowsky
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 537, 2008, págs. 101-103
George K. Skouroumounis, Maurizio Ugliano, Paul Henschke, D. L. Capone, Isak S. Pretorius, Eveline Bartowsky, Jane M. McCarthy
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 514, 2006, págs. 91-97
Spontaneous and induced MLF: do we really know what happens?
Paul A. Henschke, Eveline Bartowsky, Jane M. McCarthy
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº Extra 497, 2005 (Ejemplar dedicado a: 33rd Annual Technical Issue), págs. 49-55
Yeast and bacterial modulation of wine aroma and flavour
Paul A. Henschke, Eveline Bartowsky, Isak S. Pretorius, Jan H. Swiegers
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 11, Nº 2, 2005, págs. 139-173
Oenococus oeni and malolactic fermentation, moving into the molecular arena
Eveline Bartowsky
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 11, Nº 2, 2005, págs. 174-187
A survey of glycosidase activities of commercial wine strains of Oenococcus oeni
Vladimir Jiranek, Antonio Grimaldi, Eveline Bartowsky
International journal of food microbiology, ISSN 0168-1605, Vol. 105, Nº. 2, 2005, págs. 233-244
Eveline Bartowsky, Henschke, Paul A.
Revue des oenologues et des techniques vitivinicoles et oenologiques: magazine trimestriel d'information professionnelle, ISSN 0760-9868, Vol. 32, Nº 116, 2005, págs. 16-18
Fermentazione malolattica e impatto del diacetile
Paul A. Henschke, Eveline Bartowsky
VVQ, vigne vini & qualita, ISSN 0390-0479, Año nº 32, Nº 7-8, 2005, págs. 54-58
Acetic acid bacteria and wine: all is well until oxygen enters the scene
Paul A. Henschke, Eveline Bartowsky
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº Extra 485, 2004 (Ejemplar dedicado a: 32nd Annual Technical Issue), págs. 86-91
The potential of "Sacchoromyces cerevisiae" wine yeast to improve red wine colour
Paul A. Henschke, Eveline Bartowsky, Simon J. Dillon
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº 490, 2004, págs. 83-85
Paul Henschke, Nadia D¿Incecco, Stella Kassara, Anna Lante, Paolo Spettoli, Eveline Bartowsky
Food microbiology, ISSN 0740-0020, Vol. 21, Nº 3 (June), 2004, págs. 257-265
The `buttery¿ attribute of wine¿diacetyl¿desirability, spoilage and beyond
Paul A. Henschke, Eveline Bartowsky
International journal of food microbiology, ISSN 0168-1605, Vol. 96, Nº. 3, 2004, págs. 235-252
Eveline Bartowsky
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº Extra 473, 2003, págs. 101-104
Paul A. Henschke, Eveline Bartowsky, Jane M. McCarthy
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 9, Nº 2, 2003, págs. 122-126
Management of malolactic fermentation: wine flavour manipulation
Paul A. Henschke, Peter J. Costello, Eveline Bartowsky
Australian and New Zealand grapegrower and winemaker, ISSN 0727-3606, Nº Extra 461, 2002 (Ejemplar dedicado a: 30th Annual Technical Issue), págs. 7-14
Is buttery aroma perception in wines predictable from the diacetyl concentration?
Jennifer R. Bellon, Paul A. Henschke, I. Leigh Francis, Eveline Bartowsky
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 8, Nº 3, 2002, págs. 180-185
Eveline Bartowsky, Paul A. Henschke
Australian journal of grape and wine research, ISSN 1322-7130, Vol. 5, Nº 2, 1999, págs. 39-44
Lactic Acid Bacteria (LAB) in Grape Fermentations: An example of LAB as Contaminants in Food Processing
Eveline Bartowsky
Lactic Acid Bacteria: Microbiological and Functional Aspects / Gabriel Vinderola (ed. lit.), Arthur C. Ouwehand (ed. lit.), Seppo Salminen (ed. lit.), Atte von Wright (ed. lit.), 2019, ISBN 9780815366485, págs. 287-301
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
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