The Genus <i>Metschnikowia</i> in Enology
Over the last decade, several non-<i>Saccharomyces</i> species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only <i>Saccharomyces</i> <i>cerevisiae</i> as the classi...
Հիմնական հեղինակներ: | Javier Vicente, Javier Ruiz, Ignacio Belda, Iván Benito-Vázquez, Domingo Marquina, Fernando Calderón, Antonio Santos, Santiago Benito |
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Ձևաչափ: | Հոդված |
Լեզու: | English |
Հրապարակվել է: |
MDPI AG
2020-07-01
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Շարք: | Microorganisms |
Խորագրեր: | |
Առցանց հասանելիություն: | https://www.mdpi.com/2076-2607/8/7/1038 |
Նմանատիպ նյութեր
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Preliminary Characterisation of <i>Metschnikowia pulcherrima</i> to Be Used as a Starter Culture in Red Winemaking
: Bruno Testa, և այլն
Հրապարակվել է: (2024-09-01) -
Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain <i>Metschnikowia pulcherrima</i> on the Growth of <i>Hanseniaspora</i> Genus in Oenology
: Maëlys Puyo, և այլն
Հրապարակվել է: (2024-02-01) -
Biocontrol Efficacy of <i>Metschnikowia</i> spp. Yeasts in Organic Vineyards against Major Airborne Diseases of Table Grapes in the Field and in Postharvest
: Monia Federica Lombardo, և այլն
Հրապարակվել է: (2023-09-01) -
Sensory Profile of cv. Savvatiano (<i>Vitis vinifera</i> L.) Wines Fermented with the <i>Metschnikowia pulcherrima</i> and <i>Saccharomyces cerevisiae</i> Yeasts in Individual and Mixed Fermentation
: Elisavet Bouloumpasi, և այլն
Հրապարակվել է: (2021-10-01) -
Exploring <i>Metschnikowia pulcherrima</i> as a Co-Fermenter with <i>Saccharomyces cerevisiae</i>: Influence on Wine Aroma during Fermentation and Ageing
: Lesly L. Torres-Díaz, և այլն
Հրապարակվել է: (2024-04-01)