Glycerol and other fermentation products of apiculate wine yeasts

被引：0
|
作者：
Dipto. Biol., Difesa B., Università della Basilicata, Potenza, Italy [1 ]
不详 [2 ]
不详 [3 ]
机构：
来源：
J. APPL. MICROBIOL. | / 5卷 / 615-618期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [1] Glycerol and other fermentation products of apiculate wine yeasts
    Romano, P
    Suzzi, G
    Comi, G
    Zironi, R
    Maifreni, M
    JOURNAL OF APPLIED MICROBIOLOGY, 1997, 82 (05) : 615 - 618
  • [2] WINE YEASTS AND THEIR FERMENTATION PRODUCTS
    VENKATARAMU, K
    PATEL, JD
    RAO, MSS
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 1977, 14 (05): : 227 - 228
  • [3] Aroma compounds in wine as influenced by apiculate yeasts
    Gil, JV
    Mateo, JJ
    Jimenez, M
    Pastor, A
    Huerta, T
    JOURNAL OF FOOD SCIENCE, 1996, 61 (06) : 1247 - &
  • [4] Molecular and technological biodiversity in apiculate yeasts of wine origin
    Capece, A.
    Fiore, C.
    Romano, P.
    PROCEEDINGS OF THE INTERNATIONAL WORKSHOP ON ADVANCES IN GRAPEVINE AND WINE RESEARCH, 2007, (754): : 139 - 146
  • [5] FORMATION OF KILLER TOXIN BY APICULATE YEASTS AND INTERFERENCE WITH FERMENTATION
    RADLER, F
    VITIS, 1988, 27 (02) : 111 - 132
  • [6] HIGHER ALCOHOL AND ACETIC-ACID PRODUCTION BY APICULATE WINE YEASTS
    ROMANO, P
    SUZZI, G
    COMI, G
    ZIRONI, R
    JOURNAL OF APPLIED BACTERIOLOGY, 1992, 73 (02): : 126 - 130
  • [7] Evaluation of Fermentation Products of Palm Wine Yeasts and Role of Sacoglottis gabonensis Supplement on Products Abundance
    Nwaiwu, Ogueri
    Ibekwe, Vincent I.
    Amadi, Ekperechi S.
    Udebuani, Angela C.
    Nwanebu, Ferdinand C.
    Oguoma, Okechukwu, I
    Nnokwe, Justin C.
    BEVERAGES, 2016, 2 (02):
  • [8] Wine Saccharomyces Yeasts for Beer Fermentation
    Postigo, Vanesa
    Garcia, Margarita
    Cabellos, Juan Mariano
    Arroyo, Teresa
    FERMENTATION-BASEL, 2021, 7 (04):
  • [9] THE INFLUENCE OF THIAMINE IN THE FERMENTATION OF THE WINE YEASTS
    Tita, Ovidiu
    Oprean, Letitia
    Tita, Mihaela
    Gaspar, Eniko
    Mandrean, Nicoleta
    Pacala, Mariana
    Lengyel, Ecaterina
    SCIENTIFIC STUDY AND RESEARCH-CHEMISTRY AND CHEMICAL ENGINEERING BIOTECHNOLOGY FOOD INDUSTRY, 2011, 12 (04): : 381 - 386
  • [10] CONTROLLED FERMENTATION AND SELECTION OF WINE YEASTS
    MELERO, R
    REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS, 1992, 32 (04): : 371 - 379
12345