4.4 Article

Aromatic components produced by non-Saccharomyces Cerevisiae derived from natural fermentation of grape

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Characterization of novel killer toxins secreted by wine-related non-Saccharomyces yeasts and their action on Brettanomyces spp.

Ngwekazi N. Mehlomakulu et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Food Science & Technology

Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation

Karina Medina et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Article Food Science & Technology

Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation

Giovanna Giovani et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Article Food Science & Technology

Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation

Y. Paola Maturano et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Article Biochemical Research Methods

An optimized protocol for the production of interdelta markers in Saccharomyces cerevisiae by using capillary electrophoresis

Mariana Tristezza et al.

JOURNAL OF MICROBIOLOGICAL METHODS (2009)

Article Food Science & Technology

Yeast interactions and wine flavour

GH Fleet

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)