The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.
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Microbial Resources and Enological Significance: Opportunities and BenefitsThe impact of non-Saccharomyces yeasts in the production of alcoholic beverages.Yeasts found in vineyards and wineries.The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations.Different Non-Saccharomyces Yeast Species Stimulate Nutrient Consumption in S. cerevisiae Mixed Cultures.Glycolytic Functions Are Conserved in the Genome of the Wine Yeast Hanseniaspora uvarum, and Pyruvate Kinase Limits Its Capacity for Alcoholic Fermentation.Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.Factors driving metabolic diversity in the budding yeast subphylum.Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts From V. vinifera L. and V. labrusca L. Grapes Harvested in the Same Geographic Location.
P2860
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P2860
The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.
description
2016 nî lūn-bûn
@nan
2016年の論文
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2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
The Oenological Potential of H ...... or Industrial Wine Production.
@en
type
label
The Oenological Potential of H ...... or Industrial Wine Production.
@en
prefLabel
The Oenological Potential of H ...... or Industrial Wine Production.
@en
P2093
P2860
P50
P356
P1476
The Oenological Potential of H ...... for Industrial Wine Production
@en
P2093
Giovanni Mita
Giuseppe Spano
Mariana Tristezza
P2860
P356
10.3389/FMICB.2016.00670
P577
2016-05-09T00:00:00Z