相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。The Effect of Non-SaccharomycesandSaccharomycesNon-CerevisiaeYeasts on Ethanol and Glycerol Levels in Wine
Nedret Neslihan Ivit et al.
FERMENTATION-BASEL (2020)
Modelling the sensory space of varietal wines: Mining of large, unstructured text data and visualisation of style patterns
Carlo C. Valente et al.
SCIENTIFIC REPORTS (2018)
The Yeast Torulaspora delbrueckii: An Interesting But Difficult-To-Use Tool for Winemaking
Manuel Ramirez et al.
FERMENTATION-BASEL (2018)
What does the term 'complexity' mean in the world of wine?
Charles Spence et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2018)
Alcohol reduction in red wines by technological and microbiological approaches: a comparative study
L. Rolle et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2018)
Yeast's balancing act between ethanol and glycerol production in low-alcohol wines
Hugh D. Goold et al.
MICROBIAL BIOTECHNOLOGY (2017)
Starmerella bacillaris in winemaking: opportunities and risks
Vasileios Englezos et al.
CURRENT OPINION IN FOOD SCIENCE (2017)
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine
Vasileios Englezos et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Usage of different aerobic non-Saccharomyces yeasts and experimental conditions as a tool for reducing the potential ethanol content in wines
Jessica Roecker et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity
Beatriz Padilla et al.
FRONTIERS IN MICROBIOLOGY (2016)
Non-conventional Yeast Species for Lowering Ethanol Content of Wines
Maurizio Ciani et al.
FRONTIERS IN MICROBIOLOGY (2016)
Strategies for reducing alcohol concentration in wine
C. Varela et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content
A. Contreras et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine
A. Contreras et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2014)
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
Neil P. Jolly et al.
FEMS YEAST RESEARCH (2014)
Different techniques for reducing alcohol levels in wine: A review
Burcu Ozturk et al.
37TH WORLD CONGRESS OF VINE AND WINE AND 12TH GENERAL ASSEMBLY OF THE OIV (PT 1) (2014)
Physiological features of Schizosaccharomyces pombe of interest in making of white wines
S. Benito et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
Partial Dealcoholization of Red Wines by Membrane Contactor Technique: Effect on Sensory Characteristics and Volatile Composition
Maria T. Lisanti et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine
Mirko Gobbi et al.
FOOD MICROBIOLOGY (2013)
Yeast respiration of sugars by non-Saccharomyces yeast species: A promising and barely explored approach to lowering alcohol content of wines
Ramon Gonzalez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
Mohand Sadoudi et al.
FOOD MICROBIOLOGY (2012)
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae
Francesca Comitini et al.
FOOD MICROBIOLOGY (2011)
Climate change associated effects on grape and wine quality and production
Ramon Mira de Orduna
FOOD RESEARCH INTERNATIONAL (2010)
Characterization of Selected South African Young Cultivar Wines Using FTMIR Spectroscopy, Gas Chromatography, and Multivariate Data Analysis
Leanie Louw et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Cyberlindnera, a replacement name for Lindnera Kurtzman et al., nom. illegit.
D. W. Minter
MYCOTAXON (2009)
Analytical characterization of the aroma of five premium red wines.: Insights into the role of odor families and the concept of fruitiness of wines
Ana Escudero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Pilot scale vinification process using immobilized Candida stellata cells and Saccharomyces cerevisiae
L Ferraro et al.
PROCESS BIOCHEMISTRY (2000)
分享论文
