Novel Wine Yeast for Improved Utilisation of Proline during Fermentation

Author： Long Danfeng   Wilkinson Kerry L.   Taylor Dennis K.   Jiranek Vladimir  

Publisher： MDPI

E-ISSN： 2311-5637|4|1|10-10

ISSN： 2311-5637

Source： Fermentation, Vol.4, Iss.1, 2018-02, pp. : 10-10

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

Impact of yeast starter formulations on the production of volatile compounds during wine fermentation

By  

YEAST, Vol. 32, Iss. 1, 2015-01 ,pp. : 245-256

John Wiley & Sons Inc

Access to resources Recommend Favorite

Proteomic yeast stress response to pressure in a final stage in the second fermentation during sparkling wine elaboration

By Moreno-Garcia Jaime  

Bio Web of conference, Vol. 5, Iss. issue, 2015-06 ,pp. : 02002-02002

Edp Sciences

Access to resources Recommend Favorite

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

By Verzeletti Andrelise  

Bio Web of conference, Vol. 7, Iss. issue, 2016-10 ,pp. : 02019-02019

Edp Sciences

Access to resources Recommend Favorite

Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation

By Sommer Stephan   Wegmann-Herr Pascal   Wacker Michael   Fischer Ulrich  

Fermentation, Vol. 4, Iss. 1, 2018-01 ,pp. : 5-5

MDPI

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