Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
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Non-conventional Yeast Species for Lowering Ethanol Content of WinesSelected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for WinemakingThe impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture.Starmerella 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.Influence of Lachancea thermotolerans on cv. Emir wine fermentation.Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine CompositionGenetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its DetectionYeast population dynamics reveal a potential 'collaboration' between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation.Alternative yeasts for winemaking: Saccharomyces non-cerevisiae and its hybrids.Microbial Resources and Enological Significance: Opportunities and BenefitsUnraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.Changes in volatile composition and sensory attributes of wines during alcohol content reduction.Reduction of ethanol yield and improvement of glycerol formation by adaptive evolution of the wine yeast Saccharomyces cerevisiae under hyperosmotic conditionsYeasts found in vineyards and wineries.Yeast's balancing act between ethanol and glycerol production in low-alcohol wines.Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae.Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiaeThe Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation.Outlining the influence of non-conventional yeasts in wine ageing over lees.Molecular and oenological characterization of Touriga Nacional non-Saccharomyces yeasts.On the origins and industrial applications of Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids.Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality.Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content.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.Combine Use of Selected Schizosaccharomyces pombe and Lachancea thermotolerans Yeast Strains as an Alternative to the Traditional Malolactic Fermentation in Red Wine Production.Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation.Employing oxygen pulses to modulate Lachancea thermotolerans–Saccharomyces cerevisiae Chardonnay fermentations
P2860
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P2860
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
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2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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name
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
@en
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
@nl
type
label
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
@en
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
@nl
prefLabel
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
@en
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
@nl
P2093
P2860
P356
P1476
Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.
@en
P2093
A Contreras
P A Henschke
P J Chambers
P2860
P304
P356
10.1128/AEM.03780-13
P407
P577
2013-12-27T00:00:00Z