Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard.
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Cellar-Associated Saccharomyces cerevisiae Population Structure Revealed High-Level Diversity and Perennial Persistence at Sauternes Wine Estates.Application of Multi Locus Sequence Typing to the analysis of the biodiversity of indigenous Saccharomyces cerevisiae wine yeasts from Lebanon.Robust metabolic responses to varied carbon sources in natural and laboratory strains of Saccharomyces cerevisiaeMicrosatellite marker-based assessment of the biodiversity of native bioethanol yeast strains.Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern ItalyThe diversity of yeasts associated with grapes and musts of the Strekov winegrowing region, Slovakia.Evaluation of the oenological suitability of grapes grown using biodynamic agriculture: the case of a bad vintage.Biochemical and molecular characterization of Saccharomyces cerevisiae strains obtained from sugar-cane juice fermentations and their impact in cachaça productionInsights into the bacterial community and its temporal succession during the fermentation of wine grapes.An optimized procedure for the enological selection of non-Saccharomyces starter cultures.Environmental yeast communities in vineyards in the mountains of Santa Catarina State, Brazil.Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China.Rapid and not culture-dependent assay based on multiplex PCR-SSR analysis for monitoring inoculated yeast strains in industrial wine fermentations.Selection of autochthonous Saccharomyces cerevisiae strains as wine starters using a polyphasic approach and ochratoxin A removal.Genetic diversity in commercial wineries: effects of the farming system and vinification management on wine yeasts.Genotyping of Saccharomyces cerevisiae strains by interdelta sequence typing using automated microfluidics.Autochthonous fermentation starters for the industrial production of Negroamaro winesExploitation of autochthonous micro-organism potential to enhance the quality of Apulian wines
P2860
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P2860
Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard.
description
2004 nî lūn-bûn
@nan
2004 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2004 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
name
Characterization of Saccharomy ...... rown in experimental vineyard.
@ast
Characterization of Saccharomy ...... rown in experimental vineyard.
@en
type
label
Characterization of Saccharomy ...... rown in experimental vineyard.
@ast
Characterization of Saccharomy ...... rown in experimental vineyard.
@en
prefLabel
Characterization of Saccharomy ...... rown in experimental vineyard.
@ast
Characterization of Saccharomy ...... rown in experimental vineyard.
@en
P2093
P2860
P1476
Characterization of Saccharomy ...... rown in experimental vineyard.
@en
P2093
P2860
P304
P356
10.1111/J.1365-2672.2004.02412.X
P577
2004-01-01T00:00:00Z