Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must.
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Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentationsYeast communities associated with artisanal mezcal fermentations from Agave salmianaIsolation and characterization of a Pichia anomala strain: a promising candidate for bioethanol productionThe phenotypic characterization of yeast strains to stresses inherent to wine fermentation in warm climates.The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments.Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives.Sequence-based Analysis of the Vitis vinifera L. cv Cabernet Sauvignon Grape Must Mycobiome in Three South African Vineyards Employing Distinct Agronomic SystemsDynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation.From grape berries to wine: population dynamics of cultivable yeasts associated to "Nero di Troia" autochthonous grape cultivar.Evaluation of non-Saccharomyces yeasts for the reduction of alcohol content in wine.Isolation, identification and characterization of regional indigenous Saccharomyces cerevisiae strainsStepwise Functional Evolution in a Fungal Sugar Transporter Family.Implementing principles of traditional concentrated grape must fermentation to the production of new generation balsamic vinegars. Starter selection and effectiveness.Effect of different sanitizers against Zygosaccharomyces rouxii.High-Quality Draft Genome Sequence of Candida apicola NRRL Y-50540Genome Sequence of Torulaspora delbrueckii NRRL Y-50541, Isolated from Mezcal Fermentation.Multistarter from organic viticulture for red wine Montepulciano d'Abruzzo productionSweet wine production by two osmotolerant Saccharomyces cerevisiae strains.Influence of freezing temperatures prior to freeze-drying on viability of yeasts and lactic acid bacteria isolated from wine.Characterization of Osmotolerant Yeasts and Yeast-Like Molds from Apple Orchards and Apple Juice Processing Plants in China and Investigation of Their Spoilage Potential.Food-Associated Lactobacillus plantarum and Yeasts Inhibit the Genotoxic Effect of 4-Nitroquinoline-1-Oxide.Selection of Yeast Strains for Tequila Fermentation Based on Growth Dynamics in Combined Fructose and Ethanol Media.Selection and identification of autochthonous yeasts in Slovakian wine samples using a rapid and reliable three-step approach.Heat Resistances ofCandida ApicolaandAspergillus NigerSpores Isolated From Date Fruit SurfaceImpact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines
P2860
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P2860
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must.
description
2009 nî lūn-bûn
@nan
2009年の論文
@ja
2009年学术文章
@wuu
2009年学术文章
@zh-cn
2009年学术文章
@zh-hans
2009年学术文章
@zh-my
2009年学术文章
@zh-sg
2009年學術文章
@yue
2009年學術文章
@zh
2009年學術文章
@zh-hant
name
Molecular identification and o ...... rment a high sugar grape must.
@en
type
label
Molecular identification and o ...... rment a high sugar grape must.
@en
prefLabel
Molecular identification and o ...... rment a high sugar grape must.
@en
P2093
P50
P1476
Molecular identification and o ...... rment a high sugar grape must.
@en
P2093
Antonello Paparella
Clemencia Chaves-López
Federico Di Fabio
Giovanna Suzzi
Maria Schirone
P304
P356
10.1016/J.IJFOODMICRO.2009.01.024
P577
2009-01-30T00:00:00Z