Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition.
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Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma ComplexityYeast Interactions in Inoculated Wine FermentationMicrobial Resources and Enological Significance: Opportunities and BenefitsUnraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.The impact of non-Saccharomyces yeasts in the production of alcoholic beverages.Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production.Different Non-Saccharomyces Yeast Species Stimulate Nutrient Consumption in S. cerevisiae Mixed Cultures.Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: a strategy to obtain wines with reduced ethanol content.
P2860
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P2860
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition.
description
2015 nî lūn-bûn
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name
Enzymatic activities produced ...... ith wine volatile composition.
@en
Enzymatic activities produced ...... ith wine volatile composition.
@nl
type
label
Enzymatic activities produced ...... ith wine volatile composition.
@en
Enzymatic activities produced ...... ith wine volatile composition.
@nl
prefLabel
Enzymatic activities produced ...... ith wine volatile composition.
@en
Enzymatic activities produced ...... ith wine volatile composition.
@nl
P2093
P2860
P1476
Enzymatic activities produced ...... with wine volatile composition
@en
P2093
Fabio Vazquez
Leticia Anahí Rodríguez Assaf
Lucía Inés Castellanos de Figueroa
Mariela Assof
María Cristina Nally
María Eugenia Toro
Viviana Jofré
Yolanda Paola Maturano
P2860
P2888
P304
P356
10.1007/S10482-015-0578-0
P577
2015-09-19T00:00:00Z