Characterization of ethanol tolerance of yeasts using a calorimetric technique

Characterization of ethanol tolerance of yeasts using a calorimetric technique

Guardado en:

Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	Antoce, O. A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 35, no. 2 (1996), p. 105-106
Materias:	Enología Levadura Etanol Calorimetría Técnicas analíticas Caracterización
Publicación relacionada:	Contenido en: Vitis

Ejemplares similares

A calorimetric method applied to the study of yeast growth inhibition by alcohols and organic acids
por: Antoce, O. A.

Development of a rapid method for the analysis of ethanol in wines using capillary electrophoresis
por: COLLINS, T.

Influence de l'éthanol sur la formation des voiles de levure isolées de vins jaunes
por: Alexandre, H.

Use of Random amplified polymorphic DNA (RAPD-PCR) in the characterization of wine yeasts
por: Quesada, M.P.

Glucose and ethanol tolerant enzymes produced by Pichia (Wickerhamomyces) isolates from enological ecosystems
por: Madrigal, Tania

Oenological characterization of indigenous yeast species involved in fermentation of Tokaji aszú
por: Magyar, Ildikó

Effects of ethanol and temperature on the biological aging of Sherry wines
por: Ibeas, J. I.

Genes required for Ethanol tolerance and utilization in Saccharomyces cerevisiae

Profiling the yeast communities of wine fermentations using terminal restriction fragment lenght polymorphism analysis

Influence of the yeast genotypes on enological characteristics of Sherry wines
por: Mesa, J. J.

In vitro detection of folpet and its degradation to phthalimide in aqueous solutions and in yeast suspensions
por: VIVIANI-NAUER, A.

Comparison of "aromatic" and "neutral" yeast strains Influence of vinification conditions
por: Vila, I.

Las paradas de fermentación acción del etanol, resistencia a la levadura
por: CHARPENTIER, C.

A rapid spectrophotometric method to determine esterase activity of yeast cells in an aqueous medium
por: BARDI, L.

Characterization of yeast cultures for a flavoring agent in a yogurt-type product
por: CHEN, H.

Determination of ethanol in wines by flow injection spectrophotometry using gas-diffusion and an immobilized enzyme reactor
por: Rangel, Antonio O.S.S.

Glass transition temperatures determined using a temperature-cycling differential scanning calorimeter
por: BELL, L.

Caracterización de grasas para caldos deshidratados
por: Correa-Cabrera, R.

The use of trace element data to complement stable isotope methods in the characterization of grape musts
por: Day, Martín P.

The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine
por: FISHER, Uli

Evolution of flor yeast population during the biological aging of fino Sherry wine
por: Martínez, P.

Characterization of the production regions of Chardonnay wines by analysis of free amino acids
por: CARNEVILLIER, V.

Molecular evolutionary analysis of high sugar tolerance of wine yeasts and its application for breeding industrial yeasts
por: Nakagawa, Youji

Characterization of the yeast flora on the surface of grape berries in Israel

Analysis and characterization of wine condensed tannins precipitated by proteins used as fining agent in enology

Yeast macromolecules origin, composition, and enological interest
por: Feuillat, Michel

Ethanol difference thresholds in wine and the influence of mode of evaluation and wine style
por: Yu, Ping

Effects of ethanol, tannin, and fructose concentrations on sensory properties of model red wines
por: Villamor, Remedios R.

Yeast hulls effect on spontaneous fermentation in different vinification conditions
por: López, Rosa

The role of modeate Ethanol consumption in health and human nutrition
por: BISSON, Linda F.

The effect of ethanol concentration on the temporal perception of viscosity and density in white wine
por: PICKERING, G.J.

Partial removal of ethanol during fermentation to obtain reduced-alcohol wines

The effects of ethanol and glycerol on the body and other sensory characteristics of Riesling wines
por: Gawel, Richard

Identification of o-Aminophenons as secondary metabolites of Saccharomyces yeast during fermentation by synthetic medium
por: CIOLFI, G.

Sensitivity of wine yeasts to fluoride

Analyses isotopiques du vin et des produits dérivés du raisin
por: Guillou, C.

Selective breeding of saccharomyces cerevisiae to increase glycerol levels in wine
por: Prior, B. A.

Effect of fermentation temperature and culture medium on glycerol and ethanol during wine fermentation

Use of factor analysis for the characterization and modelling of maturation of palomino fino grapes in the jerez region
por: Palacios, V. M.

Monitoring effects of ethanol spray on Cabernet franc and Merlot grrapes and wine volatiles using electronic nose systems