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

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

Publisher： MDPI

E-ISSN： 2311-5637|2|1|7-7

ISSN： 2311-5637

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

Access to resources Favorite

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

Quality improvement and geographical indication of cachaça (Brazilian spirit) by using locally selected yeast strains

By  

JOURNAL OF APPLIED MICROBIOLOGY, Vol. 121, Iss. 4, 2016-10 ,pp. : 1038-1051

John Wiley & Sons Inc

Access to resources Recommend Favorite

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

By  

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

John Wiley & Sons Inc

Access to resources Recommend Favorite

Increased resveratrol production in wines using engineered wine strains Saccharomyces cerevisiae EC1118 and relaxed antibiotic or auxotrophic selection

By  

BIOTECHNOLOGY PROGRESS (ELECTRONIC), Vol. 31, Iss. 3, 2015-05 ,pp. : 650-655

John Wiley & Sons Inc

Access to resources Recommend Favorite

Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae

By Balogu Tochukwu V.   Towobola Oyinloye  

Fermentation, Vol. 3, Iss. 2, 2017-04 ,pp. : 16-16

MDPI

Access to resources Recommend Favorite