Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
about
Winemaking and bioprocesses strongly shaped the genetic diversity of the ubiquitous yeast Torulaspora delbrueckiiCandida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentationsNon-conventional Yeast Species for Lowering Ethanol Content of WinesPast 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 ChallengesYeast Interactions in Inoculated Wine FermentationAroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces YeastsSequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.Influence of Lachancea thermotolerans on cv. Emir wine fermentation.Fungemia due to Lachancea fermentati: a case report.Starter culture selection for making Chinese sesame-flavored liquor based on microbial metabolic activity in mixed-culture fermentation.Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non-Saccharomyces subspecies.Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts.Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.Improving industrial yeast strains: exploiting natural and artificial diversity.Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.Yeast Biodiversity from DOQ Priorat Uninoculated FermentationsCell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization.Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.Microbial Resources and Enological Significance: Opportunities and BenefitsEnhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial StrainsEvaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.Evaluating fermentation characteristics of Kazachstania spp. and their potential influence on wine quality.Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates.Isolation, identification and characterization of regional indigenous Saccharomyces cerevisiae strainsCorrelation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques.Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiaeSequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making.The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness.An indirect assay for volatile compound production in yeast strains.Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiaeAnti-oxidant effects of pomegranate juice on Saccharomyces cerevisiae cell growthStarmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation.Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene.Effects of new Torulaspora delbrueckii killer yeasts on the must fermentation kinetics and aroma compounds of white table wine.Potential Role of Yeast Strains Isolated from Grapes in the Production of Taurasi DOCG.
P2860
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P2860
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae.
description
2010 nî lūn-bûn
@nan
2010 թուականի Դեկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2010 թվականի դեկտեմբերին հրատարակված գիտական հոդված
@hy
2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
name
Selected non-Saccharomyces win ...... with Saccharomyces cerevisiae.
@ast
Selected non-Saccharomyces win ...... with Saccharomyces cerevisiae.
@en
type
label
Selected non-Saccharomyces win ...... with Saccharomyces cerevisiae.
@ast
Selected non-Saccharomyces win ...... with Saccharomyces cerevisiae.
@en
prefLabel
Selected non-Saccharomyces win ...... with Saccharomyces cerevisiae.
@ast
Selected non-Saccharomyces win ...... with Saccharomyces cerevisiae.
@en
P50
P356
P1433
P1476
Selected non-Saccharomyces win ...... with Saccharomyces cerevisiae
@en
P2093
Cristina Romani
Mirko Gobbi
P304
P356
10.1016/J.FM.2010.12.001
P577
2010-12-10T00:00:00Z