Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification.
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Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityThe impact of non-Saccharomyces yeasts in the production of alcoholic beverages.Yeasts found in vineyards and wineries.Genome Sequences of Cyberlindnera fabianii 65, Pichia kudriavzevii 129, and Saccharomyces cerevisiae 131 Isolated from Fermented Masau Fruits in Zimbabwe.Identification of a novel interspecific hybrid yeast from a metagenomic spontaneously inoculated beer sample using Hi-C.Performance of non-conventional yeasts in co-culture with brewers' yeast for steering ethanol and aroma production.Environmental yeast communities in vineyards in the mountains of Santa Catarina State, Brazil.Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts.
P2860
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P2860
Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification.
description
2014 nî lūn-bûn
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2014年の論文
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2014年学术文章
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2014年学术文章
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2014年学术文章
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name
Selection and characterization ...... evii for wine deacidification.
@en
Selection and characterization ...... evii for wine deacidification.
@nl
type
label
Selection and characterization ...... evii for wine deacidification.
@en
Selection and characterization ...... evii for wine deacidification.
@nl
prefLabel
Selection and characterization ...... evii for wine deacidification.
@en
Selection and characterization ...... evii for wine deacidification.
@nl
P2093
P2860
P356
P1476
Selection and characterization ...... evii for wine deacidification.
@en
P2093
A C Caballero
S M Del Mónaco
P2860
P304
P356
10.1111/JAM.12547
P577
2014-06-11T00:00:00Z