CONTROLLED FERMENTATION AND SELECTION OF WINE YEASTS

被引：0
|
作者：
MELERO, R
机构：
来源：
REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS | 1992年 / 32卷 / 04期
关键词：
D O I：
暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
引用
收藏
页码：371 / 379
页数：9
相关论文
共 50 条
  • [21] Metabolomic Characterization of Malolactic Fermentation and Fermentative Behaviors of Wine Yeasts in Grape Wine
    Son, Hong-Seok
    Hwang, Geum-Sook
    Park, Won-Mok
    Hong, Young-Shick
    Lee, Cherl-Ho
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2009, 57 (11) : 4801 - 4809
  • [22] Characterization of specialized flocculent yeasts to improve sparkling wine fermentation
    Tofalo, R.
    Perpetuini, G.
    Di Gianvito, P.
    Arfelli, G.
    Schirone, M.
    Corsetti, A.
    Suzzi, G.
    JOURNAL OF APPLIED MICROBIOLOGY, 2016, 120 (06) : 1574 - 1584
  • [23] The cellular symphony of redox cofactor management by yeasts in wine fermentation
    Duncan, James D.
    Setati, Mathabatha E.
    Divol, Benoit
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2025, 427
  • [24] Spontaneous must fermentation: Identification and biotechnological properties of wine yeasts
    Jesus Ortiz, Maria
    Barrajon, Nuria
    Alves Baffi, Milla
    Arevalo-Villena, Maria
    Briones, Ana
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2013, 50 (02) : 371 - 377
  • [25] Thiamine: a key nutrient for yeasts during wine alcoholic fermentation
    Labuschagne, P. W. J.
    Divol, B.
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2021, 105 (03) : 953 - 973
  • [26] Thiamine: a key nutrient for yeasts during wine alcoholic fermentation
    PWJ Labuschagne
    B Divol
    Applied Microbiology and Biotechnology, 2021, 105 : 953 - 973
  • [27] EVALUATION OF SELECTIVE MEDIA FOR ENUMERATION OF YEASTS DURING WINE FERMENTATION
    HEARD, GM
    FLEET, GH
    JOURNAL OF APPLIED BACTERIOLOGY, 1986, 60 (06): : 477 - 481
  • [28] Mezcal as a Novel Source of Mixed Yeasts Inocula for Wine Fermentation
    De la Torre-Gonzalez, Francisco Javier
    Narvaez-Zapata, Jose Alberto
    Taillandier, Patricia
    Larralde-Corona, Claudia Patricia
    PROCESSES, 2020, 8 (10) : 1 - 15
  • [29] The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation
    Zohre, DE
    Erten, H
    PROCESS BIOCHEMISTRY, 2002, 38 (03) : 319 - 324
  • [30] EVALUATING COMMERCIAL ACTIVE DRY WINE YEASTS BY FERMENTATION ACTIVITY
    REED, G
    CHEN, SL
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1978, 29 (03): : 165 - 168
12345