Results 311 to 320 of about 63,644 (328)

BREWING WITH DIFFERENT NON-SACCHAROMYCES YEAST STRAINS

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

Polysaccharides and glycerol production by non-Saccharomyces wine yeasts

2011
In 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, DOMIZIO, PAOLA, LENCIONI, LIVIO, Gobbi M., Comitini F., Ciani M., Mannazzu I.   +6 more
openaire   +1 more source

Controlled mixed culture wine fermentations using non-Saccharomyces yeasts.

2012
Results 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, DOMIZIO, PAOLA, Francesca Comitini   +2 more
openaire   +1 more source

Non-Saccharomyces Yeasts in the Winemaking Process

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

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

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

Sugar Metabolism by Saccharomyces and non-Saccharomyces Yeasts

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

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

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

What non-Saccharomyces Yeasts Can Bring to your Wines

2017
From new strains of Saccharomyces to non-Saccharomyces yeast, there are more choices than ever for making wines in your own unique style. This session will cover the techniques used to produce new strains of Saccharomyces, what non-traditional yeasts can contribute to wines, and methods to help you analyze what is going on in your fermentations.
openaire   +1 more source

Are live saccharom yces yeasts harmful to patients?

Lancet, The, 1999
Renaud Piarroux
exaly  

Transformation Systems of non-SaccharomycesYeasts

Critical Reviews in Biotechnology, 2001
Byong H Lee
exaly