Malic acid consumption by dry immobilized cells of Schizosaccharomyces pombe

Malic acid consumption by dry immobilized cells of Schizosaccharomyces pombe

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Silva, Sofía, Ramón-Portugal, Felipe, Andrade, Patricia, Abreu, Susana, Texeira, Maria de Fatima, Strehaiano, Pierre
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 54, no. 1 (2003), p. 50-55
Materias:	Enología Acido málico Levadura Schizzosaccharomyces pombe Saccharomyces cerevisiae Desacidificación Fermentación Fermentación alcohólica
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

Ejemplares similares

Deacidification of high malate must with schizoaccharomyces pombe
por: DHARMADHIKARI, M.

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

Influence of sugar type and level on malate metabolism of immobilized Schizosaccharomyces pombe cells
por: ROSINI, Gianfranco

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.

Amélioration de la performance des levures oenologiques avec la méthode fed-batch
por: Frohman, Charles

La funzione biologica dell'inositiolo in relazione all'attività metabolica di Saccharomyces cerevisiae r.f. cerevisiae e r.f. uvarum nel corso della fermentazione alcolica
por: CIOLFI, G.

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

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

Incidencia de Saccharomyces cerevisiae en viñedos y su participación en la fermentación alcohólica espontánea /
por: Castellani, María Florencia.
Publicado: (2008.)

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

Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of saccharomyces cerevisiae during alcoholic fermentation
por: VALERO, E.

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

A regional starter for high quality wines an argentinean Patagonia experience

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

Produzione di anidride solforosa da parte dei lieviti nel corso della fermentazioe alcolica
por: FARRIS, G.A.

Hydrolyse du folpel-incidence sur le déclenchement de la fermentation alcoolique
por: HATZIDIMITRIOU, E.

Acidificación del mosto por saccharomyces SPP

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

Implication of acetic acid in the induction of slow/stuck grape juice fermentations and inhibition of yeast by lactobacillus sp.

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

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

¿Puede Saccharomyces cerevisiae por sí misma marcar diferencias en el grado alcohólico del vino según la cepa empleada? la respuesta es no.

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

Influencia de los micronutrientes en la fermentación alcohólica de levaduras tipo Saccharomyces cerevisiae CEG
por: Palacios, Antonio

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

Identification of some o-aminophenones as secondary metabolites of Saccharomyces cerevisiae
por: CIOLFI, G.

Lieviti selezionati per la modifica della composizione di base dei vini
por: ZAMBONELLI, C.

Electrochemical biosensors for assays of L-malic and D-lactic acids in wines
por: Gilis, M.

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

Production of biogenic amines by wine microorganisms

Immobilized-cell malolactic fermentation
por: JANSSEN, Denise

Acidification of grape musts by Saccharomyces cerevisiae wine yeast strains genetically engineered to produce lactic acid
por: Dequin, S.

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

Aplicación de la levadura Hanseniaspora vineae en cultivos mixtos con Saccharomyces cerevisiae en vinificación

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

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

Biodiversidad de Saccharomyces en viñedos y bodegas de la región vitícola "Zona Alta del Río Mendoza"
por: Mercado, Laura Analía
Publicado: (2009)

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.

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

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