Influence of killer strains of Saccharomyces cerevisiae on wine fermentation

By Pérez F.  

Antonie van Leeuwenhoek, Vol. 79, Iss. 3-4, 2001-09 ,pp. : 393-399

Springer Publishing Company

Access to resources Recommend Favorite

Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine

By Vernocchi Pamela   Ndagijimana Maurice   Serrazanetti Diana   López Clemencia   Fabiani Alessandra   Gardini Fausto   Elisabetta Guerzoni M.   Lanciotti Rosalba  

World Journal of Microbiology and Biotechnology, Vol. 27, Iss. 6, 2011-06 ,pp. : 1423-1433

Springer Publishing Company

Access to resources Recommend Favorite

Evolved Saccharomyces cerevisiae wine strains with enhanced glutathione production obtained by an evolution-based strategy

By Mezzetti Francesco   De Vero Luciana   Giudici Paolo  

FEMS Yeast Research, Vol. 14, Iss. 6, 2014-09 ,pp. : 977-987

Blackwell Publishing

Access to resources Recommend Favorite

Interaction effects of lactic acid and acetic acid at different temperatures on ethanol production by Saccharomyces cerevisiae in corn mash

By Graves Tara   Narendranath Neelakantam   Dawson Karl   Power Ronan  

Applied Microbiology and Biotechnology, Vol. 73, Iss. 5, 2007-01 ,pp. : 1190-1196

Springer Publishing Company

Access to resources Recommend Favorite

Influence of Saccharomyces cerevisiae strains on wine total antioxidant capacity evaluated by photochemiluminescence

By Brandolini Vincenzo   Fiore Concetta   Maietti Annalisa   Tedeschi Paola   Romano Patrizia  

World Journal of Microbiology and Biotechnology, Vol. 23, Iss. 4, 2007-04 ,pp. : 581-586

Springer Publishing Company

Access to resources Recommend Favorite