Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.
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Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexitySelected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for WinemakingInfluence of Lachancea thermotolerans on cv. Emir wine fermentation.Cell wall polysaccharides released during the alcoholic fermentation by Schizosaccharomyces pombe and S. japonicus: quantification and characterization.Microbial Resources and Enological Significance: Opportunities and BenefitsUnraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiaeOutlining the influence of non-conventional yeasts in wine ageing over lees.Ginger fermented with Schizosaccharomyces pombe alleviates memory impairment via protecting hippocampal neuronal cells in amyloid beta1-42 plaque injected mice.Monitoring volatile compounds production throughout fermentation by Saccharomyces and non-Saccharomyces strains using headspace sorptive extraction.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.Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine qualityBiological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
P2860
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P2860
Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.
description
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name
Combine Use of Selected Schizo ...... tation in Red Wine Production.
@en
Combine Use of Selected Schizo ...... tation in Red Wine Production.
@nl
type
label
Combine Use of Selected Schizo ...... tation in Red Wine Production.
@en
Combine Use of Selected Schizo ...... tation in Red Wine Production.
@nl
prefLabel
Combine Use of Selected Schizo ...... tation in Red Wine Production.
@en
Combine Use of Selected Schizo ...... tation in Red Wine Production.
@nl
P2093
P2860
P1433
P1476
Combine Use of Selected Schizo ...... ntation in Red Wine Production
@en
P2093
Felipe Palomero
Fernando Calderón
Santiago Benito
Ángel Benito
P2860
P304
P356
10.3390/MOLECULES20069510
P407
P577
2015-05-26T00:00:00Z