Step 1 of 3 33% Publications*Select any of these publications Bellon, J.R., Ford, C.M., Borneman, A.R., Chambers, P.J. A novel approach to isolating improved industrial interspecific wine yeasts using chromosomal mutations as potential markers for increased fitness. Frontiers in Microbiology 9: 1442; 2018. Schmidt, S., Borneman, A., Kolouchova, R., McCarthy, J., Bellon, J., Herderich, M., Johnson, D. Spoilt for choice: picking the right yeast in a vibrant market. Wine & Viticulture Journal 32(5): 35, 37-38; 2017. Chambers, P.J. Borneman, A.R. Varela, C. Cordente, A.G. Bellon, J.R. Tran, T.M.T. Henschke, P.A. Curtin, C.D. Ongoing domestication of wine yeast: past, present and future Australian Journal of Grape and Wine Research 21 (S1) : 642-650; 2015. Bellon, J.R., Yang, F., Day, M.P., Inglis, D.L., Chambers, P.J. Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes. Applied Microbiology and Biotechnology DOI 10.1007/s00253-015-6737-4: 13 p.; 2015. Bellon, J.R., Schmid, F., Capone, D.L., Dunn, B.L., Chambers, P.J. Introducing a new breed of wine yeast: Interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae. PloS ONE 8 (4) e62053: 1-14; 2013. Bellon, J. Cordente, A.G. Curtin, C. Henschke, P. Chambers, P. AWRI-developed Saccharomyces interspecies hybrid yeasts as valuable tools for winemakers. Technical review (200) : 10-13; 2012. Henschke, P. Bellon, J. Curtin, C. Chambers, P. Breeding for success: yeast strain development at the AWRI. Wine & Viticulture Journal. 27 (3) : 35-39; 2012. Bizaj, E. Cordente, A. G. Bellon, J. R. Raspor, P. Curtin, C. D. Pretorius, I. S. A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production. FEMS Yeast Research 12 (4): 456-465; 2012. Bellon, J.R. Eglinton, J.M. Siebert, T.E. Pollnitz, A.P. Rose, L. de Barros Lopes, M. Chambers, P.J. Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines. Applied Microbiology and Biotechnology 91 (3) : 603–612; 2011. Curtin, C.D. Bellon, J.R. Bartowsky, E.J. Henschke, P.A. Chambers, P.J. Herderich, M.J. Pretorius, I.S. Harnessing AWRI’s yeast and bacterial research to shape ‘next- gen’ Chardonnay part 1: ‘wild’ and ‘non- conventional’ yeast. Wine & Viticulture Journal 26 (1) : 15–20; 2011. Schmidt, S.A. Dillon, S. Kolouchova, R. Henschke, P.A. Borneman, A.R. Forgan, A. Chambers, P.J. Pretorius, I.S. Grape juice and wine yeast: happy marriages and how to avoid getting stuck with the wrong partner. Wine & Viticulture Journal 26 (4) : 30–34; 2011. Curtin, C.D. Bellon, J.R. Bartowsky, E.J. Henschke, P.A. Chambers, P.J. Herderich, M.J. Pretorius, I.S. Harnessing AWRI’s yeast and bacterial research to shape ‘ nextgen’ Chardonnay part 2: infl uence of yeast, nutritional management and malolactic fermentation. Wine & Viticulture Journal 26 (2) : 15–24; 2011. 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