Ejemplares similares: Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
- Biocontrol of Botrytis cinerea in table grapes by non-pathogenic indigenous Saccharomyces cerevisiae yeasts isolated from viticultural environments in Argentina
- Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wine with reduced etanol content
- Biocontrol of fungi isolated from sour rot infected table grapes by Saccharomyces and other yeast species
- The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
- Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
- Control of Ochratoxin A production in grapes
Autor: Vazquez, Fabio
- Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
- Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
- Antifungal activity of native yeasts from different microenvironments against Colletotrichum gloeosporioides on ripe olive fruits
- Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
- Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition
- Biocontrol of fungi isolated from sour rot infected table grapes by Saccharomyces and other yeast species