Results 231 to 240 of about 121,600 (261)
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Improvement of wine organoleptic characterisitcs by non-saccharomyces yeasts
2011Fil: 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 +1 more
openaire +1 more source
Flocculation in Saccharomyces and non-Saccharomyces wine yeasts
Journal of Biotechnology, 2010TOFALO, ROSANNA +4 more
openaire +2 more sources
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
Foods, 2021Bin Tian
exaly
BREWING WITH DIFFERENT NON-SACCHAROMYCES YEAST STRAINS
2018Drosou, Fotini +4 more
openaire +1 more source
Polysaccharides and glycerol production by non-Saccharomyces wine yeasts
2011In the last few years the attention of wine industry has been addressed to the research of new and improved wine-yeast strains useful for the production of different types and styles of wines. In this context, several studies report on the advantages deriving from the utilization of non-Saccharomyces yeasts in mixed starter cultures with Saccharomyces ...
ROMANI, CRISTINA +6 more
openaire +1 more source
Controlled mixed culture wine fermentations using non-Saccharomyces yeasts.
2012Results of the investigations on Saccharomyces and non-Saccharomyces yeasts in wine fermentation allows the prospect of managing controlled mixed fermentations at an industrial level, even though further investigations on yeast interactions are still needed.
Maurizio Ciani +2 more
openaire +1 more source
Non-Saccharomyces Yeasts in the Winemaking Process
2011Paloma Manzanares +2 more
openaire +1 more source
Transcriptome visualization and data availability at the Saccharomyces Genome Database
Nucleic Acids Research, 2020Patrick Chi-sun Ng +2 more
exaly