Similar Items: Yeast identification in grape juice concentrates from Argentina
- 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
- Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
- 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
- Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
Author: Combina, Mariana
- Persistence and reservoirs of Saccharomyces cerevisiae biodiversity in different vineyard niches
- 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
- Effect of transient thermal shocks on alcoholic fermentation performance
- Prevención de la aparición de defectos asociados a Brettanomyces/Dekkera aplicando modelado de variables predisponentes en vinos tintos
- Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions