All Stories

  1. Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation

    Article • Applied Microbiology and Biotechnology, November 2014, Springer Science + Business Media

    Dr Cristian A Varela

  2. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 2. Wine sensory properties and consumer preference

    Article • Food Chemistry, July 2014, Elsevier

    Dr Cristian A Varela

  3. Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

    Article • Applied and Environmental Microbiology, December 2013, ASM Journals

    Dr Cristian A Varela

  4. Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered

    Article • FEMS Yeast Research, November 2013, Oxford University Press (OUP)

    Dr Cristian A Varela

  5. Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry

    Article • Food Chemistry, June 2013, Elsevier

    Dr Cristian A Varela

  6. Production of aromatics in Saccharomyces cerevisiae—A feasibility study

    Article • Journal of Biotechnology, January 2013, Elsevier

    Dr Cristian A Varela

  7. Effect of oxygen and lipid supplementation on the volatile composition of chemically defined medium and Chardonnay wine fermented with Saccharomyces cerevisiae

    Article • Food Chemistry, December 2012, Elsevier

    Dr Cristian A Varela

  8. Flavour-active wine yeasts

    Article • Applied Microbiology and Biotechnology, September 2012, Springer Science + Business Media

    Dr Cristian A Varela

  9. Effect of ammonium nitrogen supplementation of grape juice on wine volatiles and non-volatiles composition of the aromatic grape variety Albariño

    Article • Food Chemistry, July 2012, Elsevier

    Dr Cristian A Varela

  10. Evaluation of Gene Modification Strategies for the Development of Low-Alcohol-Wine Yeasts

    Article • Applied and Environmental Microbiology, June 2012, ASM Journals

    Dr Cristian A Varela

  11. Two strings to the systems biology bow: co-extracting the metabolome and proteome of yeast

    Article • Metabolomics, June 2012, Springer Science + Business Media

    Dr Cristian A Varela

  12. Adaptive evolution of Saccharomyces cerevisiae to generate strains with enhanced glycerol production

    Article • Applied Microbiology and Biotechnology, October 2011, Springer Science + Business Media

    Dr Cristian A Varela

  13. Comparison of inorganic and organic nitrogen supplementation of grape juice – Effect on volatile composition and aroma profile of a Chardonnay wine fermented with Saccharomyces cerevisiae yeast

    Article • Food Chemistry, August 2011, Elsevier

    Dr Cristian A Varela

  14. Microbiological approaches to lowering ethanol concentration in wine

    Article • Trends in Food Science & Technology, June 2010, Elsevier

    Dr Cristian A Varela

  15. Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains

    Article • Food Chemistry, November 2009, Elsevier

    Dr Cristian A Varela

  16. Discovering a chemical basis for differentiating wines made by fermentation with ‘wild’ indigenous and inoculated yeasts: role of yeast volatile compounds

    Article • Australian Journal of Grape and Wine Research, October 2009, Wiley

    Dr Cristian A Varela, Dr Daniel Cozzolino

  17. Non-Genetic Engineering Approaches for Isolating and Generating Novel Yeasts for Industrial Applications

    Article • January 2009, Springer Science + Business Media

    Dr Cristian A Varela

  18. Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

    Article • Applied Microbiology and Biotechnology, October 2007, Springer Science + Business Media

    Dr Cristian A Varela

  19. Assimilable nitrogen utilisation and production of volatile and non-volatile compounds in chemically defined medium by Saccharomyces cerevisiae wine yeasts

    Article • Applied Microbiology and Biotechnology, September 2007, Springer Science + Business Media

    Dr Cristian A Varela

  20. Coupling kinetic expressions and metabolic networks for predicting wine fermentations

    Article • Biotechnology and Bioengineering, January 2007, Wiley

    Dr Cristian A Varela, Jose Perez

  21. Quantitative analysis of wine yeast gene expression profiles under winemaking conditions

    Article • Yeast, April 2005, Wiley

    Dr Cristian A Varela

  22. Osmotic Stress Response: Quantification of Cell Maintenance and Metabolic Fluxes in a Lysine-Overproducing Strain of Corynebacterium glutamicum

    Article • Applied and Environmental Microbiology, July 2004, ASM Journals

    Dr Cristian A Varela

  23. Biomass Content Governs Fermentation Rate in Nitrogen-Deficient Wine Musts

    Article • Applied and Environmental Microbiology, June 2004, ASM Journals

    Dr Cristian A Varela

  24. Metabolic flux redistribution in Corynebacterium glutamicum in response to osmotic stress

    Article • Applied Microbiology and Biotechnology, January 2003, Springer Science + Business Media

    Dr Cristian A Varela