Similar Items: Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
- Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
- Influence of fruit maturity, maceration length, and Ethanol amount on chemical and sensory properties of Merlot wines
- Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
- Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines
- Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
- Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
Author: Mestre Furlani, Maria Victoria
- 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
- Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking
- Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines
- 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
Author: Maturano, Yolanda Paola
- 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
- 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
- Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples