Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

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http://www.wikidata.org/entity/Q26749597
Purification and characterization of an extracellular β-xylosidase from Pseudozyma hubeiensis NCIM 3574 (PhXyl), an unexplored yeastTechnological Microbiology: Development and ApplicationsThe Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon SequencingMicrobial Resources and Enological Significance: Opportunities and BenefitsIsolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must.Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions.Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity.The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition.Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.Physiology, ecology and industrial applications of aroma formation in yeast.Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation.Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile.Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts From V. vinifera L. and V. labrusca L. Grapes Harvested in the Same Geographic Location.Specific Volumetric Weight-Driven Shift in Microbiota Compositions With Saccharifying Activity Change in Starter for Chinese Baijiu Fermentation
P2860

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

Item
http://www.wikidata.org/entity/Q26749597
description
2016 nî lūn-bûn
@nan
2016 թուականին հրատարակուած գիտական յօդուած
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2016 թվականին հրատարակված գիտական հոդված
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2016年の論文
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2016年論文
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2016年論文
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2016年論文
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2016年論文
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2016年論文
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2016年论文
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Past and Future of Non-Sacchar ...... mproving Wine Aroma Complexity
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Past and Future of Non-Sacchar ...... mproving Wine Aroma Complexity
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Past and Future of Non-Sacchar ...... mproving Wine Aroma Complexity
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Past and Future of Non-Sacchar ...... mproving Wine Aroma Complexity
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Past and Future of Non-Sacchar ...... mproving Wine Aroma Complexity
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Past and Future of Non-Sacchar ...... mproving Wine Aroma Complexity
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Past and Future of Non-Sacchar ...... mproving Wine Aroma Complexity
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Past and Future of Non-Sacchar ...... mproving Wine Aroma Complexity
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Past and Future of Non-Sacchar ...... mproving Wine Aroma Complexity
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Past and Future of Non-Sacchar ...... mproving Wine Aroma Complexity
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P2093
P2860
P304
P31
P3181
P356
P407
P478
P50
P577
P5875
P698
P921
P932