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Use ofTorulaspora delbrueckiiandSaccharomyces cerevisiaein semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates
PHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (Vitis labrusca) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING
Estudio de la diversidad de levaduras en uva de cultivo ecológico y convencional en Galicia: patrones biogeográficos e influencia en las características químicas y sensoriales del vino = Study of yeast diversity in organic and conventional grapes from Galicia: biogeographic patterns and influence…
The Occurrence of Non-Saccharomyces cerevisiae Yeast Species Over Three Vintages in Four Vineyards and Grape Musts From Four Production Regions of the Western Cape, South Africa
Preliminary Analysis of Yeast Communities Associated with the Spontaneous Fermentation of Musalais, a Traditional Alcoholic Beverage of Southern Xinjiang, China
What Is the Environmental Impact of Wine Entering Global Value Chains? Studying the Evolution of CO2 Emissions from the Export of Spanish Denomination of Origin Wines
Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous Saccharomyces cerevisiae for Potential as Wine Starter Cultures
Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production)
Mécanismes moléculaires impliqués dans la régulation de la réponse au stress chez Oenococcus oeni et évolution expérimentale
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