Similar Items: Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
- Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
- Yeast identification in grape juice concentrates from Argentina
- Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
- Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
- Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
- Influencia de diferentes fuentes de nitrógeno sobre el crecimiento y la fermentación de levaduras en mostos de uva
Author: Torres Palazzolo, C.
Author: 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