Results 281 to 290 of about 7,255,024 (307)

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

Foods, 2021
Bin Tian
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

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

Foods, 2023
Liang Dong, Xinping Lin, Yingxi Chen
exaly  

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

Microorganisms, 2023
Sergi Maicas, JOSÉ Juan Mateo, Maicas Sergi   +2 more
exaly  

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

Fermentation, 2020
Rocco Longo, Belinda Kemp
exaly  

New Approaches for the Fermentation of Beer: Non-Saccharomyces Yeasts from Wine

Fermentation, 2022
Vanesa Postigo, Ana Sanchez-Arroyo, Arroyo TERESA   +2 more
exaly  

Non-Saccharomyces Yeasts in the Winemaking Process

2011
Paloma Manzanares, Salvador Vallés, Fernando Viana   +2 more
openaire   +1 more source

Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking

Journal of Agricultural and Food Chemistry, 2022
Shuxun Liu, Oskar Laaksonen, Qing Gu
exaly  

Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation

Foods, 2022
Vanesa Postigo, Margarita Garcia, Arroyo TERESA   +2 more
exaly  

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

FEMS Yeast Research, 2010
Maurizio Ciani, Francesca Comitini, Ilaria Mannazzu   +2 more
exaly