Results 251 to 260 of about 28,793 (283)

Acetaldehyde released by Lactobacillus plantarum enhances accumulation of pyranoanthocyanins in wine during malolactic fermentation

Food Research International, 2018
Shaoyang Wang, Hongfei Zhao, Bolin Zhang   +2 more
exaly  

Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation

Food Research International, 2020
Cristina Reguant, Albert Bordons, Joaquin Bautista-Gallego   +2 more
exaly  

Effect of Issatchenkia terricola and Pichia kudriavzevii on wine flavor and quality through simultaneous and sequential co-fermentation with Saccharomyces cerevisiae

LWT - Food Science and Technology, 2019
Fusheng Chen
exaly  

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Food Microbiology, 2013
Livio Lencioni, Francesca Comitini, Ilaria Mannazzu   +2 more
exaly  

Energy Conservation for Wine Fermentation

2021
Jan Bartsch, Alfio Borzi, Jonas Müller, Christina Schenk, Dominik Schmidt, Volker Schulz, Kai Velten   +6 more
openaire   +1 more source

Wine fermentation microbiome: a landscape from different Portuguese wine appellations

Frontiers in Microbiology, 2015
Valeria Custódio, Diogo Pinho, Conceição Egas   +2 more
exaly  

WINES | Malolactic Fermentation

1999
T. Faruk Bozoğ lu, Seyhun Yurdugül
openaire   +1 more source

Influence of sequential yeast mixtures on wine fermentation

International Journal of Food Microbiology, 2005
Sérgio Martínez-Rodríguez, Josefa María Clemente Jiménez   +1 more
exaly  

Malolactic fermentation of wine.

1992
FLEET GRAHAM H, COSTELLO PETER J
openaire   +2 more sources

Wine Fermentation

2010
openaire   +1 more source