Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

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Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.Employing oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations

P2860

Q39134457-AED0FA9B-5973-4FE2-AC57-397F6B383F36 Q59182544-21CB9BCA-7D2A-40EA-A354-A557E5C48C2B

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Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

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http://www.wikidata.org/entity/Q59157283

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im Januar 2014 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована в січні 2014

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Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

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Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

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Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

@en

Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

@nl

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Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

@en

Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

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P1476

Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

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P2093

Eduardo Agosin

http://www.w3.org/2001/XMLSchema#string

J. Ricardo Pérez-Correa

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M. Isabel Moenne

http://www.w3.org/2001/XMLSchema#string

Pedro Saa

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V. Felipe Laurie

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P2860

Oxygen consumption by anaerobic Saccharomyces cerevisiae under enological conditions: effect on fermentation kinetics

Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines.

Oxygen response of the wine yeast Saccharomyces cerevisiae EC1118 grown under carbon-sufficient, nitrogen-limited enological conditions.

Isolation and properties of promitochondria from anaerobic stationary-phase yeast cells.

A comparison of laboratory and pilot-scale fermentations in winemaking conditions.

Modeling oxygen dissolution and biological uptake during pulse oxygen additions in oenological fermentations.

Non-respiratory oxygen consumption pathways in anaerobically-grown Saccharomyces cerevisiae: evidence and partial characterization.

Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen.

Dissolved oxygen distribution during micro-oxygenation. Determination of representative measurement points in hydroalcoholic solution and wines.

Measure the Dissolved Oxygen Consumed by Red Wines in Aging Tanks

P2888

s11947-014-1257-2

P304

2627-2636

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P31

scholarly article

P356

10.1007/S11947-014-1257-2

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2014-01-25T00:00:00Z

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P921

red wine

Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

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P2860

P2860

Oxygen Incorporation and Dissolution During Industrial-Scale Red Wine Fermentations

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type

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P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P433

P478

P577

P921

P356

P1433

P1476

P2093

P2860

P2888

P304

P31

P356

P433

P478

P577

P921