Results 271 to 280 of about 155,969 (299)

Transformation and Cloning Systems in Non-Saccharomyces Yeasts

2020
R D, Klein, P G, Zaworski
openaire   +2 more sources

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

Foods, 2021
Bin Tian
exaly  

Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety

Fermentation, 2021
Ricardo Vejarano
exaly  

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

Molecules, 2021
Maria Tufariello, Mariagiovanna Fragasso, Annarita Panighel   +2 more
exaly  

Chemical Composition and Flavor Characteristics of Cider Fermented with Saccharomyces cerevisiae and Non-Saccharomyces cerevisiae

Foods, 2023
Liang Dong, Xinping Lin, Chaofan Ji
exaly  

Flocculation in Saccharomyces and non-Saccharomyces wine yeasts

Journal of Biotechnology, 2010
TOFALO, ROSANNA, TELERA G. C, SCHIRONE, MARIA, CORSETTI, Aldo, SUZZI, Giovanna   +4 more
openaire   +2 more sources

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

Fermentation, 2020
Belinda S Kemp, Rocco Longo
exaly  

The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine

Microorganisms, 2023
Sergi Maicas, Jose Juan Mateo
exaly  

BREWING WITH DIFFERENT NON-SACCHAROMYCES YEAST STRAINS

2018
Drosou, Fotini, Anastasakou, Katerina, Tataridis, Panagiotis, Vasso Oreopoulou, Vassilis Dourtoglou   +4 more
openaire   +1 more source

Improvement of wine organoleptic characterisitcs by non-saccharomyces yeasts

2011
Fil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán.
Mendoza, Lucia Margarita, Farias, Marta Elena   +1 more
openaire   +1 more source