Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.
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Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexitySequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiaeAcetaldehyde kinetics of enological yeast during alcoholic fermentation in grape must.Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts.Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines.Yeast Immobilization Systems for Alcoholic Wine Fermentations: Actual Trends and Future Perspectives.Effect of on the Formation of Polymeric Pigments during Sequential Fermentation with andGrape Processing by High Hydrostatic Pressure: Effect on Use of Non-Saccharomyces in Must FermentationGrape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine QualityUse of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine qualityPyranoanthocyanin Derived Pigments in Wine: Structure and Formation during Winemaking
P2860
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P2860
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.
description
2012 nî lūn-bûn
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2012年の論文
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2012年学术文章
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2012年学术文章
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2012年学术文章
@zh-cn
2012年学术文章
@zh-hans
2012年学术文章
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2012年学术文章
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2012年學術文章
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2012年學術文章
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name
Formation of pyranoanthocyanin ...... the fermentation of red must.
@en
Formation of pyranoanthocyanin ...... the fermentation of red must.
@nl
type
label
Formation of pyranoanthocyanin ...... the fermentation of red must.
@en
Formation of pyranoanthocyanin ...... the fermentation of red must.
@nl
prefLabel
Formation of pyranoanthocyanin ...... the fermentation of red must.
@en
Formation of pyranoanthocyanin ...... the fermentation of red must.
@nl
P2093
P1476
Formation of pyranoanthocyanin ...... the fermentation of red must.
@en
P2093
F Palomero
J A Suárez-Lepe
M C González
P356
10.1016/J.IJFOODMICRO.2012.08.007
P577
2012-08-18T00:00:00Z