Dynamics and quantitative analysis of the synthesis of fermentative aromas by an evolved wine strain of Saccharomyces cerevisiae

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0061|32|1|257-269

ISSN： 0749-503x

Source： YEAST, Vol.32, Iss.1, 2015-01, pp. : 257-269

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

A Saccharomyces cerevisiae Wine Strain Inhibits Growth and Decreases Ochratoxin A Biosynthesis by Aspergillus carbonarius and Aspergillus ochraceus

By Cubaiu Loredana   Abbas Hamid   Dobson Alan D. W.   Budroni Marilena   Migheli Quirico  

Toxins, Vol. 4, Iss. 12, 2012-12 ,pp. : 1468-1481

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

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

Metabolomic and 13C‐metabolic flux analysis of a xylose‐consuming Saccharomyces cerevisiae strain expressing xylose isomerase

By  

BIOTECHNOLOGY & BIOENGINEERING, Vol. 112, Iss. 3, 2015-03 ,pp. : 470-483

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