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The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
(Elsevier, 2021-03)
Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography ...
Ethanol fermentation of a diluted molasses medium by Saccharomyces cerevisiae immobilized on chrysotile
(Instituto de Tecnologia do Paraná - Tecpar, 2003)
BIOFERTILIZERS AND COMPOSTING ACCELERATORS OF POLLUTING MACROPHYTES OF A COLOMBIAN LAKE
(Chilean Society of Soil Science/Sociedad Chilena de la Ciencia del Suelo, 2011)
Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
(Wiley, 2014-02)
The effect of a new cold-active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) ...
Uso de ultrassom na produção de salame tipo italiano
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2016-05-19)
The aim of this study was to evaluate the effect of ultrasound application (US, bath 25 kHz, 500 W) on physical, chemical and microbiological properties of Italian-type fermented sausage during processing and storage. The ...
Silage Fermentation Quality, Anthocyanin Stability, and in vitro Rumen Fermentation Characteristic of Ferrous Sulfate Heptahydrate-Treated Black Cane (Saccharum sinensis R.)Silage Fermentation Quality, Anthocyanin Stability, and in vitro Rumen Fermentation Characteristic of Ferrous Sulfate Heptahydrate-Treated Black Cane (Saccharum sinensis R.)
(Frontiers in Veterinary Science, 2022)