Winemaking biochemistry and microbiology: current knowledge and future trends. - Wikidata - awgldk - TriplyDB

Winemaking biochemistry and microbiology: current knowledge and future trends.

Winemaking biochemistry and microbiology: current knowledge and future trends.

http://www.wikidata.org/entity/Q36209073

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Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.Genome-wide association analysis on five isolated populations identifies variants of the HLA-DOA gene associated with white wine liking.Wine flavor and aroma.Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques.Malolactic enzyme from Oenococcus oeni: heterologous expression in Escherichia coli and biochemical characterization.Heterologous expression of Oenococcus oeni malolactic enzyme in Lactobacillus plantarum for improved malolactic fermentation.Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications.Suppression of type-I allergic responses by oral administration of grape marc fermented with Lactobacillus plantarum.Outlining the influence of non-conventional yeasts in wine ageing over lees.Scientific Opinion on the substantiation of health claims related to non characterised bacteria and yeasts pursuant to Article 13(1) of Regulation (EC) No 1924/2006 Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey.Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits

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P2860

Winemaking biochemistry and microbiology: current knowledge and future trends.

http://www.wikidata.org/entity/Q36209073

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2005 nî lūn-bûn

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2005年の論文

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2005年論文

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2005年論文

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2005年論文

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2005年論文

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2005年論文

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2005年论文

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2005年论文

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2005年论文

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Winemaking biochemistry and microbiology: current knowledge and future trends.

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Winemaking biochemistry and microbiology: current knowledge and future trends.

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Winemaking biochemistry and microbiology: current knowledge and future trends.

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Winemaking biochemistry and microbiology: current knowledge and future trends.

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Winemaking biochemistry and microbiology: current knowledge and future trends.

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Winemaking biochemistry and microbiology: current knowledge and future trends.

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Critical Reviews in Food Science and Nutrition

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Winemaking biochemistry and microbiology: current knowledge and future trends

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M Carmen Polo

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P2860

Histidine carboxylase of Leuconostoc oenos 9204: purification, kinetic properties, cloning and nucleotide sequence of the hdc gene

Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years.

Influence of storage conditions on the formation of some volatile compounds in white fortified wines (Vins doux naturels) during the aging process.

Purification and characterization of tyrosine decarboxylase of Lactobacillus brevis IOEB 9809 isolated from wine.

Biogenic amine production by Lactobacillus.

Purification method for the isolation of monophosphate nucleotides from Champagne wine and their identification by mass spectrometry.

Lactic acid bacteria in the quality improvement and depreciation of wine.

Sulfur aroma precursor present in S-glutathione conjugate form: identification of S-3-(hexan-1-ol)-glutathione in must from Vitis vinifera L. cv. Sauvignon blanc.

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.

Differentiation of industrial wine yeast strains using microsatellite markers.

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265-286

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scholarly article

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10.1080/10408690490478118

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4

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M V Moreno-Arribas

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16047495

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