Study of the karyotype of wine yeasts isolated in the region of Valdepenas in two consecutive vintages

By Izquierdo Canas P.M.   Ubeda Iranzo J.F.   Briones Perez A.I.  

Food Microbiology, Vol. 14, Iss. 3, 1997-06 ,pp. : 221-225

Academic Press

Access to resources Recommend Favorite

Cycloheximide resistance as marker for monitoring yeasts in wine fermentations

By Perez F.   Regodon J.A.   Valdes M.E.   De Miguel C.   Ramirez M.  

Food Microbiology, Vol. 17, Iss. 2, 2000-04 ,pp. : 119-128

Elsevier

Access to resources Recommend Favorite

Description of the beta-glucosidase activity of wine yeasts

By Mateo J.J.   Di Stefano R.  

Food Microbiology, Vol. 14, Iss. 6, 1997-12 ,pp. : 583-591

Academic Press

Access to resources Recommend Favorite

Indigenous wine killer yeasts and their application as a starter culture in wine fermentation

By Zagorc T.   Maraz A.   Cadez N.   Jemec K.P.   Peter G.   Resnik M.   Nemanic J.   Raspor P.  

Food Microbiology, Vol. 18, Iss. 4, 2001-08 ,pp. : 441-451

Elsevier

Access to resources Recommend Favorite

Improvement on enzymatic hydrolysis of resveratrol glucosides in wine

By La Torre G.L.   Lagana G.   Bellocco E.   Vilasi F.   Salvo F.   Dugo G.  

Food Chemistry, Vol. 85, Iss. 2, 2004-04 ,pp. : 259-266

Elsevier

Access to resources Recommend Favorite