about
Phenotypic and metabolic traits of commercial Saccharomyces cerevisiae yeastsBiodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines.The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components--a preliminary study.Accumulation of non-superoxide anion reactive oxygen species mediates nitrogen-limited alcoholic fermentation by Saccharomyces cerevisiae.Transcriptional response of Saccharomyces cerevisiae to different nitrogen concentrations during alcoholic fermentation.Optimization of honey-must preparation and alcoholic fermentation by Saccharomyces cerevisiae for mead production.Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines.Effects of acetic acid, ethanol, and SO(2) on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains.Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O.Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells.Growth and fermentation patterns of Saccharomyces cerevisiae under different ammonium concentrations and its implications in winemaking industry.High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production.Nitrogen addition influences formation of aroma compounds, volatile acidity and ethanol in nitrogen deficient media fermented by Saccharomyces cerevisiae wine strains.Reduction of volatile acidity of wines by selected yeast strains.Differences in odor-active compounds of trincadeira wines obtained from five different clones.H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: the role of initial nitrogen concentration.Improvement of mead fermentation by honey-must supplementationThe production of hydrogen sulphide and other aroma compounds by wine strains of Saccharomyces cerevisiae in synthetic media with different nitrogen concentrationsMead production: effect of nitrogen supplementation on growth, fermentation profile and aroma formation by yeasts in mead fermentationEffect of Saccharomyces cerevisiae cells immobilisation on mead productionThe nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentationPotential virulence factors of Candida spp. isolated from clinical and food sourcesThe timing of diammonium phosphate supplementation of wine must affects subsequent H2S release during fermentationThe nature of the nitrogen source added to nitrogen depleted vinifications conducted by a Saccharomyces cerevisiae strain in synthetic must affects gene expression and the levels of several volatile compoundsProduction of blueberry wine and volatile characterization of young and bottle-aging beveragesVolatile Composition and Sensory Properties of Mead
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description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Arlete Mendes-Faia
@ast
Arlete Mendes-Faia
@en
Arlete Mendes-Faia
@es
Arlete Mendes-Faia
@nl
type
label
Arlete Mendes-Faia
@ast
Arlete Mendes-Faia
@en
Arlete Mendes-Faia
@es
Arlete Mendes-Faia
@nl
prefLabel
Arlete Mendes-Faia
@ast
Arlete Mendes-Faia
@en
Arlete Mendes-Faia
@es
Arlete Mendes-Faia
@nl
P1053
K-3095-2013
P106
P1153
6507216030
P21
P2456
P31
P3829
P496
0000-0002-3033-3418