Winemaking biochemistry and microbiology: current knowledge and future trends.
about
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.Genome-wide association analysis on five isolated populations identifies variants of the HLA-DOA gene associated with white wine liking.Wine flavor and aroma.Correlation between ethanol stress and cellular fatty acid composition of alcohol producing non-Saccharomyces in comparison with Saccharomyces cerevisiae by multivariate techniques.Malolactic enzyme from Oenococcus oeni: heterologous expression in Escherichia coli and biochemical characterization.Heterologous expression of Oenococcus oeni malolactic enzyme in Lactobacillus plantarum for improved malolactic fermentation.Assessing the efficacy of PEF treatments for improving polyphenol extraction during red wine vinifications.Suppression of type-I allergic responses by oral administration of grape marc fermented with Lactobacillus plantarum.Outlining the influence of non-conventional yeasts in wine ageing over lees.Scientific Opinion on the substantiation of health claims related to non characterised bacteria and yeasts pursuant to Article 13(1) of Regulation (EC) No 1924/2006Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey.Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits
P2860
Q36260794-EF8AEADD-F5A8-412C-815E-70D19E3FD64FQ36695794-E3C4155D-6825-4D29-8357-B25FED11AB7DQ37904860-E5A769CA-E6BA-45B8-90B1-D626D80D9965Q40512275-E3510E18-3718-41CC-9E95-26D82DA84F55Q41316566-02C46DAD-AB8C-42E0-BBF2-4874AF215D17Q41972736-6C7322F3-DA82-4F6B-B025-D149F46AFE2BQ42321058-4628E3D1-9244-46CA-9B3A-C14ED36C22AAQ43171529-F87D5E29-64E7-4F2B-883F-BEEB026EC434Q46573284-A8DD4889-9497-430D-92E7-8A182020178FQ47147899-398704C6-F2C1-4A0E-9492-F66A3E1F27F3Q50974595-16F2CBBC-3835-4FA8-B952-DB3998F04614Q53618281-C3D9395F-A8EF-4E72-A5C1-8D88A8F58212Q58814953-C0BE0242-4C7B-4CC2-9923-66EE751A8410
P2860
Winemaking biochemistry and microbiology: current knowledge and future trends.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
2005年论文
@zh
2005年论文
@zh-cn
name
Winemaking biochemistry and microbiology: current knowledge and future trends.
@ast
Winemaking biochemistry and microbiology: current knowledge and future trends.
@en
type
label
Winemaking biochemistry and microbiology: current knowledge and future trends.
@ast
Winemaking biochemistry and microbiology: current knowledge and future trends.
@en
prefLabel
Winemaking biochemistry and microbiology: current knowledge and future trends.
@ast
Winemaking biochemistry and microbiology: current knowledge and future trends.
@en
P2860
P1476
Winemaking biochemistry and microbiology: current knowledge and future trends
@en
P2093
M Carmen Polo
P2860
P304
P356
10.1080/10408690490478118
P577
2005-01-01T00:00:00Z