Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production

Author： Martnez-Rodrguez A. Carrascosa A.V. Barcenilla J.M. Angeles Pozo-Bayon M. Carmen Polo M.

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.18, Iss.2, 2001-04, pp. : 183-191

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 simple and effective procedure for selection of wine yeast strains

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

Food Microbiology, Vol. 14, Iss. 3, 1997-06 ,pp. : 247-254

Academic Press

Access to resources Recommend Favorite

Strains selection of baker's yeast with improved technological properties

By Angelov A.I. Karadjov G.I. Roshkova Z.G.

Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 235-239

Elsevier

Access to resources Recommend Favorite

The endogenous particles of a sparkling wine and their influence on the foaming behaviour

By Senee J. Viaux L. Robillard B. Duteurtre B. Vignes-Adler M.

Food Hydrocolloids, Vol. 12, Iss. 2, 1998-04 ,pp. : 217-226

Elsevier

Access to resources Recommend Favorite

Wine production using yeast immobilized on quince biocatalyst at temperatures between 30 and 0 o C

By Kourkoutas Y. Komaitis M. Koutinas A.A. Kaliafas A. Kanellaki M. Marchant R. Banat I.M.

Food Chemistry, Vol. 82, Iss. 3, 2003-08 ,pp. : 353-360

Elsevier

Access to resources Recommend Favorite

Yeast starter cultures affecting wine fermentation and volatiles

By Mateo J.J. Jimenez M. Pastor A. Huerta T.

Food Research International, Vol. 34, Iss. 4, 2001-01 ,pp. : 307-314

Elsevier

Access to resources Recommend Favorite