2-phenylethyl acetate formation by immobilized cells of Hanseniaspora vineae in sequential mixed fermentations

2-phenylethyl acetate formation by immobilized cells of Hanseniaspora vineae in sequential mixed fermentations

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Viana, Fernando, Taillandier, Patricia, Vallés, Salvador, Strehaiano, Pierre, Manzanares, Paloma
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 62, no. 1 (2011), p. 122-126
Materias:	Enología Vinos Acetatos Fermentación Alginatos Hanseniaspora
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

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

Immobilized-cell malolactic fermentation
por: JANSSEN, Denise

Real-time PCR assay for detection and enumeration of Hanseniaspora species from wine and juice

Immobilization of malolatic fermentation bacteria with an innovative technique
por: Guzzon, Raffaele

Malic acid consumption by dry immobilized cells of Schizosaccharomyces pombe

Identification de l'acétate de 3-mercaptohexanol, composé à forte odeur de buis, intervenant dans l'arôme des vins de Sauvignon
por: TOMINAGA, T.

Acetic acid as a causative agent in producing stuck fermentations
por: Rasmussen, James E.

¿Es posible determinar azúcares redutores en vinos por el método Fehling Causse Bonnans, sin utilizar acetato neutro de plomo?

Quantitative measurement of heat formation during malolactic fermentation
por: Gent, Antje

Evaluation of cell concentration profiles and mixing in unagitated wine fermentors
por: Vlassides, Sophocles

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

Dynamic changes in volatile compounds during fermentation of Cabernet Sauvignon grapes with and without skins

Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde
por: DELFINI, C.

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

Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde
por: DELFINI, C.

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

Understanding problem fermentations a review
por: Malherbe, S.

Esters production of yeast in relation to alcoholic fermentation to alcoholic fermentation kinetic and chemical-physical and nutritional conditions of medium
por: Garofolo, A.

Formation of ethyl esters of amino acids by yeasts during the alcoholic fermentation of grape juice
por: HERRAIZ, Tomás

Alcoholic fermentation modelling current state and perspectives
por: Marín, Remedios

Control of oxygen additions during alcoholic fermentations
por: BLATEYRON, Lucile

Inclusion of arbuscular mycorrhizal fungi in alginate films for experimental studies and plant inoculation
por: Calvet, Cinta

Pseudomonas infection and alginates : biochemistry, genetica and pathology /
Publicado: (1990.)

Malo-lactic fermentation - no longer a black hole in the winemaker's universe
por: Webb, Richard

Production of bottle-fermented sparkling wine using yeast immobilized in double-layer gel beads or strands
por: Yokotsuka, Koki

Restarting incomplete fermentations the effect of high concentrations of acetic acid
por: Eglinton, J. M.

Health Organization and International Programme on Chemical Safety /
por: World Health Organization
Publicado: (2005)

Prototype to control alcoholic fermentation temperature in winemaking

Chitosan acetate as an active coating material and its effects on the storing of Prunus avium L.

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

Stuck and sluggish fermentations
por: Bisson, Linda F.

Kinetics of alcoholic fermentation under anisothermal conditions II prediction from the kinetics under isothermal conditions
por: Sablayrolles, Jean-Marie

Influence of pre-culture conditions on the ability of Leuconostoc oenos to conduct malolactic fermentation in wine

Vinea et vino Serie 2 Enología

Vinea et vino Serie 2 Enología

Aplicaciones de alginatos en la industria alimentaria

Synthetic seeds as an application of mass production of somatic embryos
por: ONISHI, N.

Impact of yeast breeding for elevated glycerol production on fermentative activity and metabolite formation in Chardonnay wine
por: Prior, B. A.

Amino acid utilization and urea formation during vinification fermentations
por: MONTEIRO, Francisco F.

Délestage fermentation from bitter to better reds
por: Leahy, Richard