Showing 1 - 20 results of 24 for search 'Santiago Benito', query time: 0.05s Refine Results
  1. 1
    Combined Use of <i>Lachancea thermotolerans</i> and <i>Schizosaccharomyces pombe</i> in Winemaking: A Review

    Combined Use of <i>Lachancea thermotolerans</i> and <i>Schizosaccharomyces pombe</i> in Winemaking: A Review by Santiago Benito

    Published 2020-04-01
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  2. 2
    Modern Technologies and Their Influence in Fermentation Quality

    Modern Technologies and Their Influence in Fermentation Quality by Santiago Benito

    Published 2020-01-01
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  3. 3
    The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition

    The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition by Ángel Benito, Fernando Calderón, Santiago Benito

    Published 2017-05-01
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  4. 4
    Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition

    Mixed alcoholic fermentation of Schizosaccharomyces pombe and Lachancea thermotolerans and its influence on mannose-containing polysaccharides wine Composition by Ángel Benito, Fernando Calderón, Santiago Benito

    Published 2019-02-01
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  5. 5
    The Combined Use of <i>Lachancea thermotolerans</i> and <i>Lactiplantibacillus plantarum</i> (former <i>Lactobacillus plantarum</i>) in Wine Technology

    The Combined Use of <i>Lachancea thermotolerans</i> and <i>Lactiplantibacillus plantarum</i> (former <i>Lactobacillus plantarum</i>) in Wine Technology by Ángel Urbina, Fernando Calderón, Santiago Benito

    Published 2021-06-01
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  6. 6
    The Influence of Non-<i>Saccharomyces</i> Species on Wine Fermentation Quality Parameters

    The Influence of Non-<i>Saccharomyces</i> Species on Wine Fermentation Quality Parameters by Ángel Benito, Fernando Calderón, Santiago Benito

    Published 2019-06-01
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  7. 7
    Impact of Thermophysical Properties of High-Alloy Tool Steels on Their Performance in Re-Purposing Applications

    Impact of Thermophysical Properties of High-Alloy Tool Steels on Their Performance in Re-Purposing Applications by Aaron Berger, Santiago Benito, Philipp Kronenberg, Sebastian Weber

    Published 2022-12-01
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  8. 8
    Combine Use of Selected Schizosaccharomyces pombe andLachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production

    Combine Use of Selected Schizosaccharomyces pombe andLachancea thermotolerans Yeast Strains as an Alternative to theTraditional Malolactic Fermentation in Red Wine Production by Ángel Benito, Fernando Calderón, Felipe Palomero, Santiago Benito

    Published 2015-05-01
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  9. 9
    µ-CT Investigation of Hydrogen-Induced Cracks and Segregation Effects in Austenitic Stainless Steel

    µ-CT Investigation of Hydrogen-Induced Cracks and Segregation Effects in Austenitic Stainless Steel by Gero Egels, Simon Schäffer, Santiago Benito, Sebastian Weber

    Published 2023-01-01
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  10. 10
    Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae

    Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae by Ángel Benito, Fernando Calderón, Felipe Palomero, Santiago Benito

    Published 2016-01-01
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  11. 11
    High Potential of <i>Pichia kluyveri</i> and Other <i>Pichia</i> Species in Wine Technology

    High Potential of <i>Pichia kluyveri</i> and Other <i>Pichia</i> Species in Wine Technology by Javier Vicente, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito

    Published 2021-01-01
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  12. 12
    The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i>

    The Impact of Chitosan on the Chemical Composition of Wines Fermented with <i>Schizosaccharomyces</i> <i>pombe</i> and <i>Saccharomyces cerevisiae</i> by Stefano Scansani, Doris Rauhut, Silvia Brezina, Heike Semmler, Santiago Benito

    Published 2020-10-01
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  13. 13
    Uncovering process-structure relationships associated to the hot isostatic pressing of the high-speed steel PMHS 3-3-4 through novel microstructural characterization methods

    Uncovering process-structure relationships associated to the hot isostatic pressing of the high-speed steel PMHS 3-3-4 through novel microstructural characterization methods by Santiago Benito, Johannes Boes, Michele Matsuo, Sebastian Weber, Werner Theisen

    Published 2021-10-01
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  14. 14
    The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i>

    The Influence of Chitosan on the Chemical Composition of Wines Fermented with <i>Lachancea thermotolerans</i> by Javier Vicente, Luka Vladic, Domingo Marquina, Silvia Brezina, Doris Rauhut, Santiago Benito

    Published 2024-03-01
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  15. 15
    An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology

    An Integrative View of the Role of <i>Lachancea thermotolerans</i> in Wine Technology by Javier Vicente, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito

    Published 2021-11-01
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  16. 16
    Effect of Sequential Inoculation with Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Yeasts on Riesling Wine Chemical Composition

    Effect of Sequential Inoculation with Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Yeasts on Riesling Wine Chemical Composition by Ophélie Dutraive, Santiago Benito, Stefanie Fritsch, Beata Beisert, Claus-Dieter Patz, Doris Rauhut

    Published 2019-09-01
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  17. 17
    Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking.

    Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking. by Ángel Benito, Daniel Jeffares, Felipe Palomero, Fernando Calderón, Feng-Yan Bai, Jürg Bähler, Santiago Benito

    Published 2016-01-01
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  18. 18
    Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae

    Quality and Composition of Red Wine Fermented with Schizosaccharomyces pombe as Sole Fermentative Yeast, and in Mixed and Sequential Fermentations with Saccharomyces cerevisiae by Felipe Palomero, Laura Gálvez, Antonio Morata, Fernando Calderón, Daniel Palmero, José Antonio Suárez-Lepe, Santiago Benito

    Published 2014-01-01
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  19. 19
    The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines

    The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines by Jean-Philippe Kanter, Santiago Benito, Silvia Brezina, Beata Beisert, Stefanie Fritsch, Claus-Dieter Patz, Doris Rauhut

    Published 2020-03-01
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  20. 20
    Combined Use of <i>Schizosaccharomyces pombe</i> and a <i>Lachancea thermotolerans</i> Strain with a High Malic Acid Consumption Ability for Wine Production

    Combined Use of <i>Schizosaccharomyces pombe</i> and a <i>Lachancea thermotolerans</i> Strain with a High Malic Acid Consumption Ability for Wine Production by Javier Vicente, Niina Kelanne, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, Santiago Benito

    Published 2023-02-01
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