Analysis of yeasts derived from natural fermentation in a Tokaj winery.
about
Evidence for domesticated and wild populations of Saccharomyces cerevisiae.Overwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines.A Gondwanan imprint on global diversity and domestication of wine and cider yeast Saccharomyces uvarumEffect 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 CompositionCharacterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard.Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from different grape varieties and winemaking regions.Evolution of ecological dominance of yeast species in high-sugar environments.Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods.Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern ItalyPhenotypic and genotypic diversity of wine yeasts used for acidic musts.Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine.Combined application of methods to taxonomic identification of Saccharomyces strains in fermenting botrytized grape must.Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey.Predominance of Saccharomyces uvarum during spontaneous alcoholic fermentation, for three consecutive years, in an Alsatian winery.Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts From V. vinifera L. and V. labrusca L. Grapes Harvested in the Same Geographic Location.Molecular tools for assessing genetic diversity inSaccharomyces cerevisiaeand in the grapevine cultivar aglianico del vulture typical of South ItalyExploitation of autochthonous micro-organism potential to enhance the quality of Apulian wines
P2860
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P2860
Analysis of yeasts derived from natural fermentation in a Tokaj winery.
description
2001 nî lūn-bûn
@nan
2001年の論文
@ja
2001年学术文章
@wuu
2001年学术文章
@zh-cn
2001年学术文章
@zh-hans
2001年学术文章
@zh-my
2001年学术文章
@zh-sg
2001年學術文章
@yue
2001年學術文章
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2001年學術文章
@zh-hant
name
Analysis of yeasts derived from natural fermentation in a Tokaj winery.
@en
Analysis of yeasts derived from natural fermentation in a Tokaj winery.
@nl
type
label
Analysis of yeasts derived from natural fermentation in a Tokaj winery.
@en
Analysis of yeasts derived from natural fermentation in a Tokaj winery.
@nl
prefLabel
Analysis of yeasts derived from natural fermentation in a Tokaj winery.
@en
Analysis of yeasts derived from natural fermentation in a Tokaj winery.
@nl
P2093
P356
P1476
Analysis of yeasts derived from natural fermentation in a Tokaj winery.
@en
P2093
P2888
P304
P356
10.1023/A:1010249408975
P577
2001-01-01T00:00:00Z
P6179
1047617726