Author: Combina, Mariana
- 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
- Biodiversity of Saccharomyces cerevisiae populations in Malbec vineyards from the “Zona Alta del Río Mendoza” region in Argentina
- Generation of a non-transgenic genetically improved yeast strain for wine production from nitrogen-deficient musts
- Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
- Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
Author: Mercado, Laura Analia
- Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
- Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
- Biodiversity of Saccharomyces cerevisiae populations in Malbec vineyards from the “Zona Alta del Río Mendoza” region in Argentina
- Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
Similar Items: Hybridization and spore dissection of native wine yeasts for improvement of ethanol resistance and osmotolerance
- Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts
- Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
- Evaluation of different nitrogen sources on growth and fermentation performance for enhancing ethanol production by wine yeasts
- Probabilistic model for the spoilage wine yeast Dekkera bruxellensis as a function of pH, ethanol and free SO2 using time as a dummy variable
- Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
- Efecto combinado de cepa de levadura y Terroir en vinos Malbec de Mendoza = Combined effect of yeast strains and Terroir on Malbec wines from Mendoza
Similar Items: Elaboración de vino Malbec en planta piloto con una levadura OGM diseñada para reducir la graduación alcohólica
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- Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
- Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
- Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
- Construction of low-ethanol-wine yeasts through partial deletion of the Saccharomyces cerevisiae PDC2 gene
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