Related references
Note: Only part of the references are listed.Exploring the suitability of Saccharomyces cerevisiae strains for winemaking under aerobic conditions
Jordi Tronchoni et al.
FOOD MICROBIOLOGY (2022)
Historical and Heritage Sustainability for the Revival of Ancient Wine-Making Techniques and Wine Styles
Mkrtich Harutyunyan et al.
BEVERAGES (2022)
Effect of withering process on the evolution of phenolic acids in winegrapes: A systematic review
Giulia Scalzini et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation
Xiaolin Zhu et al.
FOODS (2021)
Historical Wines of Portugal: The Classification, Consumer Associations and Marketing Implications
Ana Isabel de Almeida Costa et al.
FOODS (2021)
Variation in the mineral composition of wine produced using different winemaking techniques
Hideaki Shimizu et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2020)
Influence of Different Dehydration Levels on Volatile Profiles, Phenolic Contents and Skin Hardness of Alkaline Pre-Treated Grapes cv Muscat of Alexandria (Vitis vinifera L.)
Onofrio Corona et al.
FOODS (2020)
Preliminary Study of Microelements, Phenolics as well as Antioxidant Activity in Local, Homemade Wines from North-East Greece
Adriana Skendi et al.
FOODS (2020)
Influence of Saccharomyces cerevisiae and Lachancea thermotolerans co-inoculation on volatile profile in fermentations of a must with a high sugar content
M. L. Morales et al.
FOOD CHEMISTRY (2019)
Roman Wine in Barbaricum. Preliminary Studies on Ancient Wine Recreation
Iwona Feier et al.
HERITAGE (2019)
Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds by Saccharomyces cerevisiae
I. Andorra et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2018)
Influence of different withering conditions on phenolic composition of Avana, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines
Fabrizio Torchio et al.
FOOD CHEMISTRY (2016)
Ethanol Production and Maximum Cell Growth Are Highly Correlated with Membrane Lipid Composition during Fermentation as Determined by Lipidomic Analysis of 22 Saccharomyces cerevisiae Strains
Clark M. Henderson et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)
Incidence of the Winemaking Technique on Metal Content and Phenolic Composition of Red Wines
Elvira Soto Vazquez et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2013)
CIEL*a*b* parameters of white dehydrated grapes as quality markers according to chemical composition, volatile profile and mechanical properties
Luca Rolle et al.
ANALYTICA CHIMICA ACTA (2012)
Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations
Kalliopi Rantsiou et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2012)
FactoMineR: An R package for multivariate analysis
Sebastien Le et al.
JOURNAL OF STATISTICAL SOFTWARE (2008)