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    KETBIO Webinar July 2020
    gethomps
    • May 12
    • 1 min

    KETBIO Webinar July 2020

    20
    gethomps
    • May 12
    • 1 min

    Workshop 6: Innovation, Entrepreneurship, and Intellectual Property

    10
    gethomps
    • May 12
    • 1 min

    Workshop 5: Data Management

    10
    Workshop 4: Science Communication
    gethomps
    • May 12
    • 1 min

    Workshop 4: Science Communication

    40
    Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas...
    gethomps
    • May 12
    • 2 min

    Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas...

    40
    gethomps
    • May 11
    • 1 min

    Workshop 4: Science Communication

    20
    Workshop 3: Computation and Bioinformatics
    gethomps
    • May 11
    • 1 min

    Workshop 3: Computation and Bioinformatics

    40
    Workshop 2: Advanced Topics in Yeast Research
    gethomps
    • May 11
    • 1 min

    Workshop 2: Advanced Topics in Yeast Research

    90
    Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromat...
    gethomps
    • May 10
    • 1 min

    Generation of intra- and interspecific Saccharomyces hybrids with improved oenological and aromat...

    20
    Packing a punch: understanding how flavours are produced in lager fermentations
    gethomps
    • May 6
    • 1 min

    Packing a punch: understanding how flavours are produced in lager fermentations

    80
    Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds...
    gethomps
    • May 6
    • 1 min

    Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds...

    40
    Application of a Target-Guided Data Processing Approach in Saturated Peak Correction of GC× GC An...
    gethomps
    • May 6
    • 1 min

    Application of a Target-Guided Data Processing Approach in Saturated Peak Correction of GC× GC An...

    30
    Towards lager beer aroma improvement via selective amino acid release by proteases during mashing
    gethomps
    • May 6
    • 1 min

    Towards lager beer aroma improvement via selective amino acid release by proteases during mashing

    20
    Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharo..
    gethomps
    • May 6
    • 1 min

    Modulation of aroma and chemical composition of Albariño semi-synthetic wines by non-wine Saccharo..

    40
    The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging
    gethomps
    • May 6
    • 1 min

    The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging

    20
    Aneuploidy influences the gene expression profiles in Saccharomyces pastorianus group I and II...
    gethomps
    • May 6
    • 1 min

    Aneuploidy influences the gene expression profiles in Saccharomyces pastorianus group I and II...

    10
    Transcriptional Profile of the Industrial Hybrid Saccharomyces pastorianus Reveals Temperature-Depen
    gethomps
    • May 6
    • 1 min

    Transcriptional Profile of the Industrial Hybrid Saccharomyces pastorianus Reveals Temperature-Depen

    10
    Restoring fertility in yeast hybrids: breeding and quantitative genetics of beneficial traits
    gethomps
    • May 5
    • 1 min

    Restoring fertility in yeast hybrids: breeding and quantitative genetics of beneficial traits

    20
    Homologous Recombination: A GRAS Yeast Genome Editing Tool
    gethomps
    • May 5
    • 1 min

    Homologous Recombination: A GRAS Yeast Genome Editing Tool

    10
    Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application..
    gethomps
    • May 5
    • 1 min

    Development of a New Assay for Measuring H2S Production during Alcoholic Fermentation: Application..

    30
    1
    23
    Funded by
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    Beneficiaries
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    This project has received funding from the European Union's Horizon 2020 research and innovation programme under the Marie Skłodowska-Curie grant agreement No. 764364

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