Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
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Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityThe Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future ChallengesAssessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomyces yeasts.Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread.Flavor Profile of Chinese Liquor Is Altered by Interactions of Intrinsic and Extrinsic Microbes.Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.Microbial Terroir in Chilean Valleys: Diversity of Non-conventional Yeast.Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae.Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions.The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production.Multistarter from organic viticulture for red wine Montepulciano d'Abruzzo productionBeta-1,3-glucanase from Delftia tsuruhatensis strain MV01 and its potential application in vinification.The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process.Yeasts Harbored by Vespine Wasps in the Pacific Northwest.Genetic and phenotypic intraspecific variability of non-Saccharomyces yeasts populations from La Rioja winegrowing region (Spain).Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition.A yeast isolated from cashew apple juice and its ability to produce first- and second-generation ethanol.Microbial Community Composition Associated with Maotai Liquor Fermentation.Altered Fermentation Performances, Growth, and Metabolic Footprints Reveal Competition for Nutrients between Yeast Species Inoculated in Synthetic Grape Juice-Like Medium.Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Saccharomyces wine yeasts with poor performance in active dry yeast production.Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
P2860
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P2860
Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must.
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
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-hant
name
Heavy sulphur compounds, highe ...... mixed cultures in grape must.
@en
Heavy sulphur compounds, highe ...... mixed cultures in grape must.
@nl
type
label
Heavy sulphur compounds, highe ...... mixed cultures in grape must.
@en
Heavy sulphur compounds, highe ...... mixed cultures in grape must.
@nl
prefLabel
Heavy sulphur compounds, highe ...... mixed cultures in grape must.
@en
Heavy sulphur compounds, highe ...... mixed cultures in grape must.
@nl
P50
P1476
Heavy sulphur compounds, highe ...... d mixed cultures in grape must
@en
P2093
P304
P356
10.1016/J.IJFOODMICRO.2008.03.025
P577
2008-03-31T00:00:00Z