Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
about
Influence of Lachancea thermotolerans on cv. Emir wine fermentation.Microbial Resources and Enological Significance: Opportunities and BenefitsThe evolution of Lachancea thermotolerans is driven by geographical determination, anthropisation and flux between different ecosystems.Outlining the influence of non-conventional yeasts in wine ageing over lees.Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. "Vinos de Madrid" Using Real-Time Quantitative PCR.The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition.Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation.Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine qualityEmploying oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations
P2860
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P2860
Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Quality and Composition of Air ...... s and Saccharomyces cerevisiae
@en
type
label
Quality and Composition of Air ...... s and Saccharomyces cerevisiae
@en
prefLabel
Quality and Composition of Air ...... s and Saccharomyces cerevisiae
@en
P2093
P2860
P1476
Quality and Composition of Air ...... s and Saccharomyces cerevisiae
@en
P2093
Felipe Palomero
Fernando Calderón
Santiago Benito
Ángel Benito
P2860
P304
P356
10.17113/FTB.54.02.16.4220
P577
2016-06-01T00:00:00Z