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Saccharomyces uvarum de ambientes naturales y bebidas fermentadas de la Norpatagonia: caracterización y potencial para elaborar sidras a bajas temperaturas
(2019-03-25)
Las levaduras responsables de la transformación del mosto de manzana en sidra pertenecen al género Saccharomyces, y en general a la especie Saccharomyces cerevisiae. No obstante, aun cuando ésta es la especie más abundante, ...
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
(Multidisciplinary Digital Publishing Institute, 2019-07)
It is well known that high ethanol levels in wines adversely affect the perception of new wine consumers. Moreover, numerous issues, such as civil restrictions, health risk and trade barriers, are associated with high ...
Effect of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904
(1996-08-01)
The proposal of this work was to study the effects of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904, a yeast used in the industrial production of ethanol. High Test Molasses (HTM) ...
Effect of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904
(1996-08-01)
The proposal of this work was to study the effects of lecithin and soy oil on the fermentative performance of Saccharomyces uvarum I Z 1904, a yeast used in the industrial production of ethanol. High Test Molasses (HTM) ...
Evaluación del potencial para elaboración de sidras de levaduras Patagónicas criotolerantes del género Saccharomyces
Las levaduras son los microorganismos responsables de la transformación del mosto de manzana en sidra, mediante el proceso metabólico conocido como fermentación alcohólica.
Durante este proceso, las ...
Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines
(Elsevier, 2022-03)
Interest in the use of non-conventional yeasts in wine fermentation has been increased in the last years in the wine sector. The main objective of this manuscript was to explore the aromatic diversity produced by wild and ...
Effect of soy oil on the carbohydrate reserves of Saccharomyces uvarum I Z 1904 in fermentative conditions
(Soc Brasileira MicrobiologiaSao PauloBrasil, 1997)