The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.
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Non-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 ComplexityStarmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine.The phenotypic characterization of yeast strains to stresses inherent to wine fermentation in warm climates.Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.Changes in volatile composition and sensory attributes of wines during alcohol content reduction.Yeasts found in vineyards and wineries.Identification of target genes to control acetate yield during aerobic fermentation with Saccharomyces cerevisiae.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.The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation.Performance of non-conventional yeasts in co-culture with brewers' yeast for steering ethanol and aroma production.Genetic and phenotypic intraspecific variability of non-Saccharomyces yeasts populations from La Rioja winegrowing region (Spain).Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction.Effect of sequential fermentations and grape cultivars on volatile compounds and sensory profiles of Danish wines.Physiology, ecology and industrial applications of aroma formation in yeast.Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
P2860
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P2860
The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.
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2015 nî lūn-bûn
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name
The application of non-Sacchar ...... with reduced alcohol content.
@en
The application of non-Sacchar ...... with reduced alcohol content.
@nl
type
label
The application of non-Sacchar ...... with reduced alcohol content.
@en
The application of non-Sacchar ...... with reduced alcohol content.
@nl
prefLabel
The application of non-Sacchar ...... with reduced alcohol content.
@en
The application of non-Sacchar ...... with reduced alcohol content.
@nl
P2093
P50
P1476
The application of non-Sacchar ...... e with reduced alcohol content
@en
P2093
A Contreras
P A Henschke
P356
10.1016/J.IJFOODMICRO.2015.03.027
P577
2015-03-31T00:00:00Z