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
  • [31] Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
    Zabukovec, Polona
    Cadez, Neza
    Cus, Franc
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2020, 58 (03) : 337 - 347
  • [32] Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation
    Hu, Lanlan
    Wang, Jia
    Ji, Xueao
    Liu, Rui
    Chen, Fusheng
    Zhang, Xiuyan
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (10): : 4001 - 4012
  • [33] Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation
    Lanlan Hu
    Jia Wang
    Xueao Ji
    Rui Liu
    Fusheng Chen
    Xiuyan Zhang
    Journal of Food Science and Technology, 2018, 55 : 4001 - 4012
  • [34] Formation of biogenic amines as criteria for the selection of wine yeasts
    Caruso, M
    Fiore, C
    Contursi, M
    Salzano, G
    Paparella, A
    Romano, P
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2002, 18 (02): : 159 - 163
  • [35] Formation of biogenic amines as criteria for the selection of wine yeasts
    M. Caruso
    C. Fiore
    M. Contursi
    G. Salzano
    A. Paparella
    P. Romano
    World Journal of Microbiology and Biotechnology, 2002, 18 : 159 - 163
  • [36] Wine Yeasts Selection: Laboratory Characterization and Protocol Review
    Sidari, Rossana
    Zenisova, Katarina
    Tobolkova, Blanka
    Belajova, Elena
    Cabicarova, Tereza
    Buckova, Maria
    Puskarova, Andrea
    Plany, Matej
    Kuchta, Tomas
    Pangallo, Domenico
    MICROORGANISMS, 2021, 9 (11)
  • [37] Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae on alcoholic fermentation behaviour and wine aroma of cherry wines
    Sun, Shu Yang
    Gong, Han Sheng
    Jiang, Xiao Man
    Zhao, Yu Ping
    FOOD MICROBIOLOGY, 2014, 44 : 15 - 23
  • [38] EVOLUTION TOWARDS FERMENTATION WITH PURE CULTURE YEASTS IN WINE-MAKING
    BARRE, P
    VEZINHET, F
    MICROBIOLOGICAL SCIENCES, 1984, 1 (07): : 159 - 163
  • [39] THE EFFECT OF TEMPERATURE ON THE GROWTH AND ETHANOL TOLERANCE OF YEASTS DURING WINE FERMENTATION
    FLEET, GH
    HEARD, GM
    GAO, C
    YEAST, 1989, 5 : 43 - 46
  • [40] Effect of protectants on the fermentation performance of wine yeasts subjected to osmotic stress
    Caridi, A
    FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2003, 41 (02) : 145 - 148
12345