Results 281 to 290 of about 155,969 (299)

Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Biomolecules, 2020
Antonio Dionisio Morata Barrado, Carlos Escott, Iris Loira   +2 more
exaly  

Non-Saccharomyces Yeasts in the Winemaking Process

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

Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector

Recent Patents on Food, Nutrition & Agriculture, 2020
Pasquale Russo, Carmen Berbegal, Warren Albertin   +2 more
exaly  

Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

Fermentation, 2019
Santiago Benito Saez
exaly  

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Food Microbiology, 2011
Francesca Comitini, Paola Domizio, Livio Lencioni   +2 more
exaly  

Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts

2008
Rosaura Rodicio, Jürgen J. Heinisch
openaire   +1 more source

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Microorganisms, 2020
Rui Liu, Xiaohong Wang
exaly  

Effect on quality and composition of Riesling wines fermented by sequential inoculation with non-Saccharomyces and Saccharomyces cerevisiae

European Food Research and Technology, 2015
Santiago Benito Saez, Armin Schüttler
exaly  

The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Fermentation, 2019
Santiago Benito Saez
exaly  

Genetics of non-saccharomyces industrial yeasts

1999
Wery, J., Verdoes, J.C., van Ooyen, A.J.J.   +2 more
openaire   +1 more source