Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations
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Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityThe Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future ChallengesAroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces YeastsStarmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine.Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine CompositionThe yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.Microbial Resources and Enological Significance: Opportunities and BenefitsScreening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model.Yeasts found in vineyards and wineries.Biocontrol Ability and Action Mechanism of Starmerella bacillaris (Synonym Candida zemplinina) Isolated from Wine Musts against Gray Mold Disease Agent Botrytis cinerea on Grape and Their Effects on Alcoholic FermentationMetschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiaeThe Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.Whole-Genome Sequence of Starmerella bacillaris PAS13, a Nonconventional Enological Yeast with Antifungal Activity.Multistarter from organic viticulture for red wine Montepulciano d'Abruzzo productionDraft Genome Sequence of an Acid-Tolerant Yeast, Candida zemplinina NP2, a Potential Producer of Organic Acids.Potential Role of Yeast Strains Isolated from Grapes in the Production of Taurasi DOCG.Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines.Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts.Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.Biocontrol activity of Starmerella bacillaris yeast against blue mold disease on apple fruit and its effect on cider fermentation
P2860
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P2860
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations
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name
Candida zemplinina can reduce ...... ae in sweet wine fermentations
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Candida zemplinina can reduce ...... ae in sweet wine fermentations
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Candida zemplinina can reduce ...... ae in sweet wine fermentations
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Candida zemplinina can reduce ...... ae in sweet wine fermentations
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Candida zemplinina can reduce ...... ae in sweet wine fermentations
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Candida zemplinina can reduce ...... ae in sweet wine fermentations
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Candida zemplinina can reduce ...... ae in sweet wine fermentations
@ast
Candida zemplinina can reduce ...... ae in sweet wine fermentations
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P2093
P2860
P50
P3181
P356
P1476
Candida zemplinina can reduce ...... ae in sweet wine fermentations
@en
P2093
Giovanna Suzzi
Kalliopi Rantsiou
Luca Cocolin
Paola Dolci
P2860
P304
P3181
P356
10.1128/AEM.06768-11
P407
P577
2012-01-13T00:00:00Z