Reduction of volatile acidity of wines by selected yeast strains.

Reduction of volatile acidity of wines by selected yeast strains.

Item
http://www.wikidata.org/entity/Q46447758
Comparative genomics of protoploid SaccharomycetaceaeExtensive Copy Number Variation in Fermentation-Related Genes Among Saccharomyces cerevisiae Wine Strains.The fate of acetic acid during glucose co-metabolism by the spoilage yeast Zygosaccharomyces bailiiLipidomic profiling of Saccharomyces cerevisiae and Zygosaccharomyces bailii reveals critical changes in lipid composition in response to acetic acid stressHybridization within Saccharomyces Genus Results in Homoeostasis and Phenotypic Novelty in Winemaking Conditions.The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.Looking beyond Saccharomyces: the potential of non-conventional yeast species for desirable traits in bioethanol fermentation.Omics analysis of acetic acid tolerance in Saccharomyces cerevisiae.Acetic Acid Causes Endoplasmic Reticulum Stress and Induces the Unfolded Protein Response in Saccharomyces cerevisiae.Molecular mechanisms of Saccharomyces cerevisiae stress adaptation and programmed cell death in response to acetic acidReduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells.Comparative metabolomics profiling of engineered Saccharomyces cerevisiae lead to a strategy that improving β-carotene production by acetate supplementation.Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.Improving truffle mycelium flavour through strain selection targeting volatiles of the Ehrlich pathway.Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
P2860

Reduction of volatile acidity of wines by selected yeast strains.

Item
http://www.wikidata.org/entity/Q46447758
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh
2008年學術文章
@zh-hant
name
Reduction of volatile acidity of wines by selected yeast strains.
@en
Reduction of volatile acidity of wines by selected yeast strains.
@nl
type
label
Reduction of volatile acidity of wines by selected yeast strains.
@en
Reduction of volatile acidity of wines by selected yeast strains.
@nl
prefLabel
Reduction of volatile acidity of wines by selected yeast strains.
@en
Reduction of volatile acidity of wines by selected yeast strains.
@nl
P1433
P1476
P2093
P2860
P2888
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698
P356
P1433
P1476
Reduction of volatile acidity of wines by selected yeast strains.
@en
P2093
P2860
P2888
P304
P31
P356
P407
P433
P478
P50
P577
P5875
P698