The influence of enological practices on the selection of wild yeast strains in spontaneous fermentation

The influence of enological practices on the selection of wild yeast strains in spontaneous fermentation

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Epifanio, Sara I., Gutiérrez, A. Rosa, Santamaría, Ma Pilar, López, Rosa
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 50, no. 2 (1999), p. 219-224
Materias:	Enología Fermentación Levadura Selección Saccharomyces Saccharomyces cerevisiae Clarificación
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

Ejemplares similares

Ecology of yeast strain Saccharomyces cerevisiae during spontaneous fermentation in a Bordeaux winery
por: FREZIER, Valérie

Yeast stress response and fermentation efficiency how to survive the making of wine - A review
por: Bauer, F. F.

The effect of elemental sulfur, yeast strain, and fermentation medium on hydrogen sulfide production during fermentation
por: THOMAS, Carla S.

Impact of glucose - fructose - ratio on stuck fermentations practical experiences to restart stuck fermentations
por: Gafner, Jürg

Kinetics of alcoholic fermentation under anisothermal enological conditions I influence of temperature evolution on the instantaneous rate of fermentation
por: Sablayrolles, Jean-Marie

Identification of HXT7 as a suppressor of the snf3 growth defect in wine and wild-type strains of Saccharomyces cerevisiae
por: Place, Warren R.

The assessment of the environmental impact of genetically modified wine yeast strains

Sugar transport inhibition and apparent loss of activity in Saccharomyces cerevisiae as a major limiting factor of enological fermentations
por: Salmon, J. M.

Analysis of yeast metabolism in order to prevent sluggish or interrupted fermentation relation to the quality of wine ph.r. uvarum (S6u), ph.r. cerevisiae (S1c)
por: CIOLFI, G.

Criteri metodologici seguiti, risultati ottenuti e prospettive nella selezione di lieviti per uso enologico
por: DELFINI, C.

Fermentation properties of a wine yeast over-expressing the Saccharomyces cerevisiae glycerol 3-phosphate dehydrogenase gene (GPD2)
por: Barros Lopes, Miguel de

Verifica e confronto della attitudine enologica di lieviti selezionati per la vinificazione
por: PICCIOTTI, C.M.

Wine Saccharomyces cerevisiae improved by using traditional approaches
por: Romano, P.

Analysis of the major hexose transporter genes in wine strains of Saccharomyces cerevisiae
por: Karpel, Jonathan E.

Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni

Lower fructose uptake capacity of genetically characterized strains of saccharomyces bayanus compared to strains of saccharomyces cerevisiae a likely cause of reduced alcoholic fermentation activity
por: Schütz, Martin

Formation and degradation of diacetyl in wine during alcoholic fermentation with Saccharomyces cerevisiae strain EC 1118 and Malolactic fermentation with Leuconostoc oenos strain MCW
por: MARTIENEAU, Brigitte

Determination of the three isomers of 2,3-Butanediol formed by yeasts or lactic acid bacteria during fermentation
por: Herold, B.

Kloeckera apiculata concentrations control the rates of natural fermentations
por: Mortimer, R.K.

Analysis of Yeast populations during alcoholic fermentation in a newly established winery
por: CONSTANTÍ, M.

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

Enhancement of flavour properties in wines using sequential inoculations of non-Saccharomyces (Hansenula and Torulaspora) and Saccharomyces yeast starter
por: Izquierdo Cañas, P. M.

La funzione biologica dell'inositolo in relazione all'attivita metabolica di Saccharomyces Cerevisiae R.F. Cerevisiae E R.F. Uvarum nel corso della fermentazione alcoolica
por: CIOLFI, G.

Fermentation spontanée sur vendange rouge exemple du Pinot noir
por: LORENZINI, F.

Saccharomyces cerevisiae strains AWRI 838, Lalvin EC lll8 and Maurivin PDM do not produce excessive sulfur dioxide in white wine fermentations
por: Eglinton, J. M.

Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile Thiols in Sauvignon blanc wine

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

Hybridization and typing of yeasts used in sparkling wine fermentations
por: Jolly, N. P.

Se distinguen las saccharomyces
por: MASSOUTIER, C.

Selezione di uno stipite di lievito saccharomyces della razza fisiologica uvarum e suo impiego enologico allo stato secco (S6u)
por: CIOLFI, G.

Selection of indigenous Sacccharomyces cerevisiae strains from kutjevo wine growing area at the laboratory scale

Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium
por: Jiranek, V.

Direct enumeration and isolation of wine yeasts from grape surfaces
por: MartínI, A.

Controlled simultaneous deacidification and alcohol fermentation of a high-acid grape must using two immobilized yeasts, Schizosaccaromyces pombe and Saccharomyces cerevisiae
por: Yokotsuka, Koki

Etude qualitative et quantitative des interactions entre Saccharomyces cerevisiae et Leuconostoc Oenos
por: Gilis, J. F.

Metabolomic measurements at three time points of a Chardonnay wine fermentation with Saccharomyces cerevisiae

Méthode d'échantillonnage de souches pour la sélection de levures oenologiques application en Corse au cépage blanc Vermentino
por: RAOULX-PANTALACCI, N.

Population dynamics of Saccharomyces cerevisiae during spontaneous fermentation at a British Columbia winery
por: Hall, Barbara

Comparison of volatiles produced by four Saccharomyces cerevisiae strains isolated from Monastrell musts
por: Mateo, J. J.

Influence of indigenous saccharomyces cerevisiae strains on higher alcohol content in Malvazija istarska wines