Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.

Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.

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http://www.wikidata.org/entity/Q46753724
Effects of grape marcs acidification treatment on the evolution of indigenous yeast populations during the production of grappa.Formation of pyranoanthocyanins in red wines: a new and diverse class of anthocyanin derivatives.Applying generalized additive models to unravel dynamic changes in anthocyanin biosynthesis in methyl jasmonate elicited grapevine (Vitis vinifera cv. Gamay) cell cultures.Quality analysis, classification, and authentication of liquid foods by near-infrared spectroscopy: A review of recent research developments.Characterization of polymeric pigments and pyranoanthocyanins formed in microfermentations of non-Saccharomyces yeasts.Effect of Saccharomyces cerevisiae and Candida zemplinina on quercetin, vitisin A and hydroxytyrosol contents in Sangiovese wines.The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.Non-Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines.Combined effects of fermentation temperature and pH on kinetic changes of chemical constituents of durian wine fermented with Saccharomyces cerevisiae.Effect of the prefermentative addition of five enological tannins on anthocyanins and color in red wines.Wine colour adsorption phenotype: an inheritable quantitative trait loci of yeasts.Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni.Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines.Effect of on the Formation of Polymeric Pigments during Sequential Fermentation with andPyranoanthocyanin Derived Pigments in Wine: Structure and Formation during Winemaking
P2860

Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces.

Item
http://www.wikidata.org/entity/Q46753724
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh
2005年學術文章
@zh-hant
name
Effects of pH, temperature and ...... two species of Saccharomyces.
@en
Effects of pH, temperature and ...... two species of Saccharomyces.
@nl
type
label
Effects of pH, temperature and ...... two species of Saccharomyces.
@en
Effects of pH, temperature and ...... two species of Saccharomyces.
@nl
prefLabel
Effects of pH, temperature and ...... two species of Saccharomyces.
@en
Effects of pH, temperature and ...... two species of Saccharomyces.
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P5875
P698
P921
P356
P1433
P1476
Effects of pH, temperature and ...... two species of Saccharomyces.
@en
P2093
P304
P31
P356
10.1016/J.IJFOODMICRO.2005.05.019
P433
P478
P577
P5875
P698
P921