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Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review.
- Published in:
- Biomolecules (2218-273X), 2020, v. 10, n. 1, p. 1, doi. 10.3390/biom10010034
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- Article
Biosynthesis, production and applications of bacterial cellulose.
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- Cellulose, 2013, v. 20, n. 5, p. 2191, doi. 10.1007/s10570-013-9994-3
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- Article
Non- Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines.
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- Molecules, 2021, v. 26, n. 15, p. 4571, doi. 10.3390/molecules26154571
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- Article
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making.
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- Molecules, 2019, v. 24, n. 24, p. 4490, doi. 10.3390/molecules24244490
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- Article
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines.
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- Molecules, 2019, v. 24, n. 3, p. 635, doi. 10.3390/molecules24030635
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- Article
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.
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- Molecules, 2016, v. 21, n. 11, p. 1445, doi. 10.3390/molecules21111445
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- Article
Industrial Performance of Several Lachancea thermotolerans Strains for pH Control in White Wines from Warm Areas.
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- Microorganisms, 2020, v. 8, n. 6, p. 830, doi. 10.3390/microorganisms8060830
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- Article
The Effect of Elicitors and Canopy Management in the Chemical Composition of Vitis vinifera Red Varieties in Warm and Hot Areas in Spain.
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- Agronomy, 2021, v. 11, n. 6, p. 1192, doi. 10.3390/agronomy11061192
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- Article
Biocompatibility in Ternary Fermentations With Lachancea thermotolerans , Other Non- Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas.
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- Frontiers in Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fmicb.2021.656262
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- Article
Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 9, p. 2690, doi. 10.1111/ijfs.14179
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- Article
Effect of acidification biotechnologies on the production of volatile compounds, lactic acid and colour in red wines after the use of pulsed light pretreatment in grapes.
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- European Food Research & Technology, 2022, v. 248, n. 10, p. 2497, doi. 10.1007/s00217-022-04064-1
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- Article
Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking.
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- Fermentation (Basel), 2024, v. 10, n. 8, p. 401, doi. 10.3390/fermentation10080401
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- Article
Application of Hanseniaspora vineae Yeast in the Production of Rosé Wines from a Blend of Tempranillo and Albillo Grapes.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030141
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- Article
Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality WhiteWine.
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- Fermentation (Basel), 2020, v. 6, n. 3, p. 1, doi. 10.3390/fermentation6030066
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- Article
Applications of Metschnikowia pulcherrima in Wine Biotechnology.
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- Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030063
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- Article
Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030069
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- Article
Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030070
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- Article
Lachancea thermotolerans Applications in Wine Technology.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030053
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- Article
Pulsed Electric Fields to Improve the Use of Non- Saccharomyces Starters in Red Wines.
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- Foods, 2021, v. 10, n. 7, p. 1472, doi. 10.3390/foods10071472
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- Article
Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light.
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- Foods, 2021, v. 10, n. 6, p. 1416, doi. 10.3390/foods10061416
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- Article
Applications of nanotechnology in the winemaking process.
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- European Food Research & Technology, 2020, v. 246, n. 8, p. 1533, doi. 10.1007/s00217-020-03519-7
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- Article
Lachancea thermotolerans as a tool to improve pH in red wines from warm regions.
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- European Food Research & Technology, 2019, v. 245, n. 4, p. 885, doi. 10.1007/s00217-019-03229-9
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- Article
Making natural sparkling wines with non-<italic>Saccharomyces</italic> yeasts.
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- European Food Research & Technology, 2018, v. 244, n. 5, p. 925, doi. 10.1007/s00217-017-3015-y
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- Article
Use of non- Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality.
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- European Food Research & Technology, 2017, v. 243, n. 12, p. 2175, doi. 10.1007/s00217-017-2920-4
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- Article
Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins.
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- Antioxidants, 2021, v. 10, n. 12, p. 1863, doi. 10.3390/antiox10121863
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- Article
Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO<sub>2</sub>: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine.
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- Food & Bioprocess Technology, 2022, v. 15, n. 3, p. 620, doi. 10.1007/s11947-022-02766-8
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- Article
Grape Must Processed by Pulsed Electric Fields: Effect on the Inoculation and Development of Non-Saccharomyces Yeasts.
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- Food & Bioprocess Technology, 2020, v. 13, n. 6, p. 1087, doi. 10.1007/s11947-020-02458-1
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- Article
Pulsed Light Effect in Red Grape Quality and Fermentation.
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- Food & Bioprocess Technology, 2017, v. 10, n. 8, p. 1540, doi. 10.1007/s11947-017-1921-4
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- Article
Grape Processing by High Hydrostatic Pressure: Effect on Use of Non- Saccharomyces in Must Fermentation.
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- Food & Bioprocess Technology, 2016, v. 9, n. 10, p. 1769, doi. 10.1007/s11947-016-1760-8
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- Article
Electron Beam Irradiation of Wine Grapes: Effect on Microbial Populations, Phenol Extraction and Wine Quality.
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- Food & Bioprocess Technology, 2015, v. 8, n. 9, p. 1845, doi. 10.1007/s11947-015-1540-x
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- Article
Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality.
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- Food & Bioprocess Technology, 2015, v. 8, n. 2, p. 277, doi. 10.1007/s11947-014-1405-8
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- Article
Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions.
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- Food & Bioprocess Technology, 2012, v. 5, n. 7, p. 2787, doi. 10.1007/s11947-011-0604-9
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- Article
Synergetic Effect of Metschnikowia pulcherrima and Lachancea thermotolerans in Acidification and Aroma Compounds in Airén Wines.
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- Foods, 2022, v. 11, n. 22, p. 3734, doi. 10.3390/foods11223734
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- Article
The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety.
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- International Journal of Molecular Sciences, 2021, v. 22, n. 4, p. 2195, doi. 10.3390/ijms22042195
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- Article
Pulsed Light: Challenges of a Non-Thermal Sanitation Technology in the Winemaking Industry.
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- Beverages, 2020, v. 6, n. 3, p. 1, doi. 10.3390/beverages6030045
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- Article
Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010004
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- Article
Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming.
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- Frontiers in Microbiology, 2023, p. 1, doi. 10.3389/fmicb.2023.1273940
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- Article