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

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

Publisher： Elsevier

ISSN： 0740-0020

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

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

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

Kinetics of volatile organic compounds during papaya juice fermentation by three commercial wine yeasts

By Lee Pin-Rou   Yu Bin   Curran Philip   Liu Shao-Quan  

Nutrition & Food Science, Vol. 40, Iss. 6, 2010-11 ,pp. : 566-580

Emerald Group Publishing Ltd

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

Study of the oenological characteristicsand enzymatic activities of wine yeasts

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

Food Microbiology, Vol. 15, Iss. 4, 1998-08 ,pp. : 399-406

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