Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.

Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.

Item
http://www.wikidata.org/entity/Q34447469
Non-conventional Yeast Species for Lowering Ethanol Content of WinesOverwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines.Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for WinemakingStarmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine.Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine.Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.Spatial and compositional variation in the fungal communities of organic and conventionally grown apple fruit at the consumer point-of-purchaseThe impact of non-Saccharomyces yeasts in the production of alcoholic beverages.Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content.Modern technology homogenizes enological traits of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional wine in China.The effects of co- and sequential inoculation of Torulaspora delbrueckii and Pichia kluyveri on chemical compositions of durian wine.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.
P2860

Yeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.

Item
http://www.wikidata.org/entity/Q34447469
description
2014 nî lūn-bûn
@nan
2014 թուականի Նոյեմբերին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի նոյեմբերին հրատարակված գիտական հոդված
@hy
2014年の論文
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2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Yeast population dynamics reve ...... es during Shiraz fermentation.
@ast
Yeast population dynamics reve ...... es during Shiraz fermentation.
@en
Yeast population dynamics reve ...... es during Shiraz fermentation.
@nl
type
label
Yeast population dynamics reve ...... es during Shiraz fermentation.
@ast
Yeast population dynamics reve ...... es during Shiraz fermentation.
@en
Yeast population dynamics reve ...... es during Shiraz fermentation.
@nl
prefLabel
Yeast population dynamics reve ...... es during Shiraz fermentation.
@ast
Yeast population dynamics reve ...... es during Shiraz fermentation.
@en
Yeast population dynamics reve ...... es during Shiraz fermentation.
@nl
P1433
P1476
P2093
P2860
P2888
P304
P31
P356
P407
P433
P478
P50
P577
P6179
P698
P921
P356
P1433
P1476
Yeast population dynamics reve ...... nes during Shiraz fermentation
@en
P2093
P2860
P2888
P304
P31
P356
P407
P433
P478
P50
P577
P6179
P698
P921