Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
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Synthetic genome engineering forging new frontiers for wine yeast.Metschnikowia pulcherrima Influences the Expression of Genes Involved in PDH Bypass and Glyceropyruvic Fermentation in Saccharomyces cerevisiaeP-body proteins regulate transcriptional rewiring to promote DNA replication stress resistance.Physiology, ecology and industrial applications of aroma formation in yeast.Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?Mead production: fermentative performance of yeasts entrapped in different concentrations of alginate
P2860
Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
description
2013 nî lūn-bûn
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name
Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
@en
Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
@nl
type
label
Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
@en
Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
@nl
prefLabel
Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
@en
Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
@nl
P2093
P2860
P356
P1433
P1476
Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine.
@en
P2093
Christopher J Walkey
Hennie J J Van Vuuren
Lufiani L Madilao
Vivien Measday
Zongli Luo
P2860
P304
P356
10.1111/1567-1364.12053
P577
2013-06-13T00:00:00Z