Results 381 to 390 of about 620,969 (398)

Parallel evolution of the make–accumulate–consume strategy in Saccharomyces and Dekkera yeasts

Nature Communications, 2011
Olena P Ishchuk, Silvia Galafassi, Concetta Compagno   +2 more
exaly  

Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production

European Food Research and Technology, 2015
Elena González-Royo, Olga Pascual, N. Kontoudakis, M. Esteruelas, Braulio Esteve-Zarzoso, A. Mas, J. Canals, F. Zamora   +7 more
semanticscholar   +1 more source

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

Applied Microbiology and Biotechnology, 2016
Cristian Varela
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
S. Benito, Theresa Hofmann, M. Laier, Bernd Lochbühler, A. Schüttler, Kristin Ebert, S. Fritsch, Jessica Röcker, D. Rauhut   +8 more
semanticscholar   +1 more source

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

Food Microbiology, 2012
Jordi Ballester, Stefania Vichi, Josep Caixach   +2 more
exaly  

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine

Applied and Environmental Microbiology, 2014
Cristian Varela
exaly  

12 Calcium in Saccharomyces cerevisiae

1995
openaire   +3 more sources

Volatile flavour profile of reduced alcohol wines fermented with the non-conventional yeast species Metschnikowia pulcherrima and Saccharomyces uvarum

Food Chemistry, 2016
Cristian Varela
exaly  

Proof and evolutionary analysis of ancient genome duplication in the yeast Saccharomyces cerevisiae

Nature, 2004
Manolis Kellis, B. Birren, E. Lander
semanticscholar   +1 more source

Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

Food Research International, 2016
André Alcarde, Cauré Barbosa Portugal
exaly