Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.
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Candida 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 ChallengesWine fermentation microbiome: a landscape from different Portuguese wine appellations.Yeast diversity isolated from grape musts during spontaneous fermentation from a Brazilian winery.Copper Tolerance and Biosorption of Saccharomyces cerevisiae during Alcoholic Fermentation.Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation.From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry.Perspectives for the biotechnological production of ethyl acetate by yeasts.Fermentation Characteristics and Aromatic Profile of Plum Wines Produced with Indigenous Microbiota and Pure Cultures of Selected Yeast.Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.Killer activity of Saccharomyces cerevisiae strains: partial characterization and strategies to improve the biocontrol efficacy in winemaking.Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates.Evaluation of a potential starter culture for enhance quality of coffee fermentation.The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.Thermotolerant genes essential for survival at a critical high temperature in thermotolerant ethanologenic Zymomonas mobilis TISTR 548.Multistarter from organic viticulture for red wine Montepulciano d'Abruzzo productionQuality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiaeStarmerella 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.Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions.An optimized procedure for the enological selection of non-Saccharomyces starter cultures.An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions.Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity.Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation.Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition.Influence of nitrogen sources on growth and fermentation performance of different wine yeast species during alcoholic fermentation.Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts.Influence of oxygen on alcoholic fermentation by a wine strain of Torulaspora delbrueckii: kinetics and carbon mass balance.Interactions between Kluyveromyces marxianus and Saccharomyces cerevisiae in tequila must type medium fermentation.Optimization of carbon and nitrogen medium components for biomass production using non-Saccharomyces wine yeasts.Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast.Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.
P2860
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P2860
Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations.
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年学术文章
@wuu
2006年学术文章
@zh
2006年学术文章
@zh-cn
2006年学术文章
@zh-hans
2006年学术文章
@zh-my
2006年学术文章
@zh-sg
2006年學術文章
@yue
2006年學術文章
@zh-hant
name
Fermentation behaviour and met ...... rter wine yeast fermentations.
@en
Fermentation behaviour and met ...... rter wine yeast fermentations.
@nl
type
label
Fermentation behaviour and met ...... rter wine yeast fermentations.
@en
Fermentation behaviour and met ...... rter wine yeast fermentations.
@nl
prefLabel
Fermentation behaviour and met ...... rter wine yeast fermentations.
@en
Fermentation behaviour and met ...... rter wine yeast fermentations.
@nl
P1476
Fermentation behaviour and met ...... rter wine yeast fermentations.
@en
P2093
Francesca Comitini
P304
P356
10.1016/J.IJFOODMICRO.2005.11.012
P577
2006-02-17T00:00:00Z