Ejemplares similares: Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
- Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
- Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content
- Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
- Genomic and phenotypic comparison between similar wine yeast strains of Saccharomyces cerevisiae from different geographic origins
- Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
- Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
Autor: Cuello, Raúl Andrés
- Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts
- Elaboración de vino Malbec en planta piloto con una levadura OGM diseñada para reducir la graduación alcohólica
- Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
- Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices