Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

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Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

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im Juni 2017 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в червні 2017

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Use of non-Saccharomyces in si ...... on to improve red wine quality

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Use of non-Saccharomyces in si ...... on to improve red wine quality

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Use of non-Saccharomyces in si ...... on to improve red wine quality

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Use of non-Saccharomyces in si ...... on to improve red wine quality

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Use of non-Saccharomyces in si ...... on to improve red wine quality

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Use of non-Saccharomyces in si ...... on to improve red wine quality

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P1476

Use of non-Saccharomyces in si ...... on to improve red wine quality

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P2093

Antonio Morata

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Carlos Escott

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Carmen González Chamorro

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Iris Loira

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José Antonio Suárez-Lepe

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Juan Manuel Del Fresno

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María Antonia Bañuelos

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Santiago Benito

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P2860

Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids.

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity.

Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

The role of acetaldehyde outside ethanol metabolism in the carcinogenicity of alcoholic beverages: evidence from a large chemical survey.

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.

Selection of appropriate Schizosaccharomyces strains for winemaking.

Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety.

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality.

Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.

Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must.

P2888

s00217-017-2920-4

P304

2175-2185

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P31

scholarly article

P356

10.1007/S00217-017-2920-4

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P433

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P478

243

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P577

2017-06-05T00:00:00Z

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P921

red wine