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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 ...
INFLUÊNCIA DA MICROBIOTA NO PERFIL AROMÁTICO DE FERMENTADO DE MAÇÃ
(UNIVERSIDADE ESTADUAL DE PONTA GROSSABRCiências e Tecnologia de AlimentosPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUEPG, 2017)
Population and oenological characteristics of non-saccharomyces yeasts associated with grapes of northwestern Argentina
(Springer, 2019-03)
Yeasts population associated with grapes from Northwest Argentina, a region with a significant vine-growing increase over the past years, was evaluated. Ten species of non-Saccharomyces yeasts were identified from four ...
Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts
(MDPI, 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 ...
Yeast diversity isolated from grape musts during spontaneous fermentation from a brazilian winery
(2013-09-01)
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during ...
Yeast diversity isolated from grape musts during spontaneous fermentation from a brazilian winery
(2013-09-01)
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during ...