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The co-inoculation ratio of Hanseniaspora vineae-to-Saccharomyces cerevisiae correlates with aroma metabolic features in wine.
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- European Food Research & Technology, 2024, v. 250, n. 12, p. 2907, doi. 10.1007/s00217-024-04588-8
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- Article
A quick screening method to identify β-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium.
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- World Journal of Microbiology & Biotechnology, 2011, v. 27, n. 1, p. 47, doi. 10.1007/s11274-010-0425-4
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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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Tandem repeat-tRNA (TRtRNA) PCR method for the molecular typing of non- Saccharomyces subspecies.
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- Applied Microbiology & Biotechnology, 2012, v. 93, n. 2, p. 807, doi. 10.1007/s00253-011-3714-4
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- Article
Effect of malolactic fermentation on the aroma properties of Tannat wine.
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- Australian Journal of Grape & Wine Research, 2001, v. 7, n. 1, p. 27, doi. 10.1111/j.1755-0238.2001.tb00190.x
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- Article
High Polyphenol Content of Grapevine Cultivar Tannat Berries Is Conferred Primarily by Genes That Are Not Shared with the Reference Genome.
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- Plant Cell, 2013, v. 25, n. 12, p. 4777, doi. 10.1105/tpc.113.118810
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- Article
Simultaneous identification to monitor consortia strain dynamics of four biofuel yeast species during fermentation.
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- Journal of Industrial Microbiology & Biotechnology, 2020, v. 47, n. 12, p. 1133, doi. 10.1007/s10295-020-02310-7
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- Article
Aroma Features of Hanseniaspora vineae Hv205 Wines in Sequential and Co-Inoculation Strategies.
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- Fermentation (Basel), 2024, v. 10, n. 4, p. 191, doi. 10.3390/fermentation10040191
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- Article
Improving Aroma Complexity with Hanseniaspora spp.: Terpenes, Acetate Esters, and Safranal.
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- Fermentation (Basel), 2022, v. 8, n. 11, p. 654, doi. 10.3390/fermentation8110654
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- Article
Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030162
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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
Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiaeWine Yeasts.
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- Fermentation (Basel), 2020, v. 6, n. 3, p. 1, doi. 10.3390/fermentation6030078
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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
Impact on Sensory and Aromatic Profile of Low Ethanol MalbecWines Fermented by Sequential Culture of Hanseniaspora uvarum and Saccharomyces cerevisiae Native Yeasts.
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- Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030065
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- Article
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines--A Review.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030076
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- Article
High nitrogen concentration causes G2/M arrest in Hanseniaspora vineae.
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- Yeast, 2023, v. 40, n. 12, p. 640, doi. 10.1002/yea.3911
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- Article
Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast.
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- Yeast, 2020, v. 37, n. 9/10, p. 427, doi. 10.1002/yea.3508
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- Article
Non- Saccharomyces and Saccharomyces strains co-fermentation increases acetaldehyde accumulation: effect on anthocyanin-derived pigments in Tannat red wines.
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- Yeast, 2016, v. 33, n. 7, p. 339, doi. 10.1002/yea.3156
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- Article
Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains.
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- Yeast, 2016, v. 33, n. 7, p. 323, doi. 10.1002/yea.3159
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- Article
Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.702093
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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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Aplicación industrial de levaduras nativas para la producción de cervezas artesanales.
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- Innotec, 2022, n. 24, p. 10, doi. 10.26461/24.01
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- Article
AROMA CHARACTERIZATION OF COMMERCIAL RED WINES OF URUGUAY.
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- Journal of Sensory Studies, 2003, v. 18, n. 5, p. 353, doi. 10.1111/j.1745-459X.2003.tb00394.x
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- Article
One-step purification and characterization of an intracellular β-glucosidase from Metschnikowia pulcherrima.
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- Biotechnology Letters, 2008, v. 30, n. 8, p. 1469, doi. 10.1007/s10529-008-9708-3
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- Article
Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00338
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- Article
Characterization of Glycosylated Aroma Compounds in Tannat Grapes and Feasibility of the Near Infrared Spectroscopy Application for Their Prediction.
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- Food Analytical Methods, 2013, v. 6, n. 1, p. 100, doi. 10.1007/s12161-012-9423-5
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Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains.
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- Food Science & Technology International, 2020, v. 26, n. 6, p. 512, doi. 10.1177/1082013220910534
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- Article