Evaluation of different co-inoculation time of non-Saccharomyces/Saccharomyces yeasts in order to obtain reduced ethanol wines

Author： Mestre María Victoria  

Publisher： Edp Sciences

E-ISSN： 2117-4458|7|issue|02025-02025

ISSN： 2117-4458

Source： Bio Web of conference, Vol.7, Iss.issue, 2016-10, pp. : 02025-02025

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

Application of Non-Saccharomyces Yeasts to Wine-Making Process

By Mateo José Juan   Maicas Sergi  

Fermentation, Vol. 2, Iss. 3, 2016-06 ,pp. : 14-14

MDPI

Access to resources Recommend Favorite

Molecular and oenological characterization of Touriga Nacional non‐Saccharomyces yeasts

By  

JOURNAL OF APPLIED MICROBIOLOGY, Vol. 118, Iss. 3, 2015-03 ,pp. : 658-671

John Wiley & Sons Inc

Access to resources Recommend Favorite

Sequential fermentation using non-Saccharomyces yeasts for the reduction of alcohol content in wine

By Ciani Maurizio  

Bio Web of conference, Vol. 3, Iss. issue, 2015-01 ,pp. : 02015-02015

Edp Sciences

Access to resources Recommend Favorite

A population study of killer viruses reveals different evolutionary histories of two closely related Saccharomyces sensu stricto yeasts

By  

MOLECULAR ECOLOGY, Vol. 24, Iss. 16, 2015-08 ,pp. : 4312-4322

John Wiley & Sons Inc

Access to resources Recommend Favorite

Non‐Saccharomyces yeasts protect against epithelial cell barrier disruption induced by Salmonella enterica subsp. enterica serovar Typhimurium

By  

LETTERS IN APPLIED MICROBIOLOGY, Vol. 61, Iss. 5, 2015-11 ,pp. : 491-497

John Wiley & Sons Inc

Access to resources Recommend Favorite