Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0061|32|1|271-279

ISSN： 0749-503x

Source： YEAST, Vol.32, Iss.1, 2015-01, pp. : 271-279

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The Interaction of Two Saccharomyces cerevisiae Strains Affects Fermentation-Derived Compounds in Wine

By Gustafsson Frida S.   Jiranek Vladimir   Neuner Marissa   Scholl Chrystal M.   Morgan Sydney C.   Durall Daniel M.  

Fermentation, Vol. 2, Iss. 2, 2016-03 ,pp. : 9-9

MDPI

Access to resources Recommend Favorite

The effect of the fungicide captan on Saccharomyces cerevisiae and wine fermentation

By Scariot Fernando J.  

Bio Web of conference, Vol. 7, Iss. issue, 2016-10 ,pp. : 02027-02027

Edp Sciences

Access to resources Recommend Favorite

Aroma formation by immobilized yeast cells in fermentation processes

By  

YEAST, Vol. 32, Iss. 1, 2015-01 ,pp. : 173-216

John Wiley & Sons Inc

Access to resources Recommend Favorite

Improvement of Malvar Wine Quality by Use of Locally-Selected Saccharomyces cerevisiae Strains

By Cordero-Bueso Gustavo   Esteve-Zarzoso Braulio   Gil-Díaz Mar   García Margarita   Cabellos Juan Mariano   Arroyo Teresa  

Fermentation, Vol. 2, Iss. 1, 2016-03 ,pp. : 7-7

MDPI

Access to resources Recommend Favorite

Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foam properties of sparkling wine (Cava)

By Medina-Trujillo Laura  

Bio Web of conference, Vol. 7, Iss. issue, 2016-10 ,pp. : 02024-02024

Edp Sciences

Access to resources Recommend Favorite