Results 111 to 120 of about 3,415 (192)

I lieviti del Vino Fiano di Avellino DOCG: la tipicità attraverso le biotecnologie [PDF]

, 2013
I microrganismi caratteristici di un prodotto tipico fermentato come il vino, dai quali dipendono molte delle proprietà organolettiche, riflettono, in molti casi, le caratteristiche dell’ambiente e dei sistemi di produzione.
FRANCESCA, Nicola, MOSCHETTI, Giancarlo
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Yeast Population Dynamics in Spontaneous and Inoculated Alcoholic Fermentations of Zametovka Must

Food Technology and Biotechnology, 2002
Inoculated fermentations, which are more rapid and more reliable than spontaneous fermentations, and assure predictable wine quality, are nowadays prevalent in Slovenia’s large-scale wine production.
Franc Cus, Katja Povhe Jemec, Tatjana Zagorc, Neza Cadez, Julij Nemanic, Peter Raspor   +5 more
doaj  

Evaluation of the effectiveness of killer toxins produced by some strains of yeasts against other strains killer. [PDF]

, 2014
To make the wine, you do not need killer strains used for the purpose of dominance. It is only necessary that the yeasts are neutral. The aim of this study was to evaluate the effectiveness of killer toxins produced by some strains to produce a lethal ...
AGUSTINI, B. C., CANOSSA, S., SILVA, G. A. da   +2 more
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Insight into the Yeast Diversity of Hungarian Honeys

Diversity
To learn about the yeast biodiversity of Hungarian honeys and to isolate osmotolerant yeasts, fifteen different honey varieties, beeswax, and bee bread were purchased, and samples of another, but highly osmotic material, tree sap (cherry, sour cherry ...
Mónika Molnár, Lajos Ács-Szabó, László Attila Papp, Zoltán Cziáky, Ida Miklós   +4 more
doaj   +1 more source

Hanseniaspora uvarum [PDF]

, 2020
openaire   +1 more source

Biodiversity of a Natural Population of Saccharomyces cerevisiae and Hanseniaspora uvarum from Aglianico del Vulture

Food Technology and Biotechnology, 2004
A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes and musts in the Basilicata region in Italy, were differentiated on the basis of fermentation behaviour and production of secondary compounds in Aglianico ...
Margherita Paraggio
doaj  

Identification of wine related yeast species by capillary electrophoresis single- strand conformation polymorphism [PDF]

, 2007
Fundação para a Ciência e a Tecnologia (FCT) - POCI 2010; POCTI/AGR/56102/2004.FEDER.AGRO (ENOSAFE, Nº 762)
Casal, Margarida, Dellinger, B., Graça, Magda Maria Couto da Silva, Schuller, Dorit Elisabeth   +3 more
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Importancia de las levaduras no-Saccharomyces durante la fermentacion de bebidas alcoholicas [PDF]

, 2015
Durante la fermentación de bebidas alcohólicas intervienen principalmente levaduras del genero Saccharomyces. Sin embargo, existen otros géneros de levaduras que también participan en los procesos fermentativos, y rara vez son tomados en cuenta, estas ...
Aguilar González, Cristóbal Noé, Casas Acevedo, Aarón, de la Garza Toledo, Heliodoro, Montet, Didier, Morlett Chávez, Jésús Antonio, Rodríguez Herrera, Rául   +5 more
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Guía sobre la utilización de levaduras no Saccharomyces en la elaboración de vinos [PDF]

, 2017
Blanco Camba, Pilar et al.-- Trabajo presentado en la XXVIII Reunión Anual del Grupo de Trabajo de Experimentación en Viticultura y Enología, celebrada en Murcia el 16 y 17 de abril de 2013.Peer ...
Blanco Camba, Pilar, Martínez García, Juana   +1 more
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[The antigenic relationships between Hanseniaspora osmophila, H. uvarum and H. valbyensis strains].

Mikrobiyoloji bulteni, 1983
The agglutinating sera against Hanseniaspora osmophila. H. uvarum and H. valbyensis agglutinated the homologous and heterologous Hanseiaspora strains. Cross agglutination and absorption tests showed that there was a common antigenic factor (s) among these three Hanseniaspora species. On the other hand, the tests have shown that the antigenic structures
openaire   +1 more source