Caracterización de un cepario de levaduras para uso enológico mediante técnicas moleculares
Tesina para obtener el grado de Licenciada en Bromatología, de la Universidad Nacional de Cuyo, en 2015
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | info:ar-repo/semantics/tesis de grado |
| Language: | Español |
| Published: |
Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo
2019
|
| Subjects: | |
| Online Access: | http://bdigital.uncu.edu.ar/7236 http://hdl.handle.net/20.500.12123/5762 |
Similar Items: Caracterización de un cepario de levaduras para uso enológico mediante técnicas moleculares
- Caracterización de levaduras endófitas de vid cv. Malbec de Mendoza
- Genomic and phenotypic comparison between similar wine yeast strains of Saccharomyces cerevisiae from different geographic origins
- 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
- Effect of transient thermal shocks on alcoholic fermentation performance
- Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions