Found: 12
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An invertase fragment responsible for improving the protein stability of dry white wines.
- Published in:
- Journal of the Science of Food & Agriculture, 1999, v. 79, n. 4, p. 537, doi. 10.1002/(SICI)1097-0010(19990315)79:4<537::AID-JSFA214>3.0.CO;2-B
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- Article
New insights into the formation of precipitates of quercetin in Sangiovese wines.
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- Journal of Food Science & Technology, 2020, v. 57, n. 7, p. 2602, doi. 10.1007/s13197-020-04296-7
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- Article
Exopolysaccharide (EPS) Synthesis by <i>Oenococcus oeni</i>: From Genes to Phenotypes.
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- PLoS ONE, 2014, v. 9, n. 6, p. 1, doi. 10.1371/journal.pone.0098898
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- Article
Identification of pOENI-1 and Related Plasmids in Oenococcus oeni Strains Performing the Malolactic Fermentation in Wine.
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- PLoS ONE, 2012, v. 7, n. 11, p. 1, doi. 10.1371/journal.pone.0049082
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- Article
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 12, p. 4046, doi. 10.1002/jsfa.8272
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- Article
New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans.
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- Microorganisms, 2024, v. 12, n. 4, p. 786, doi. 10.3390/microorganisms12040786
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- Article
Oenococcus oeni Exopolysaccharide Biosynthesis, a Tool to Improve Malolactic Starter Performance.
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- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2018.01276
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- Article
+ Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine.
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- Frontiers in Microbiology, 2020, v. 11, p. N.PAG, doi. 10.3389/fmicb.2020.571067
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- Article
Copigmentation of Malvidin-3-O-Monoglucoside by Oenological Tannins: Incidence on Wine Model Color in Function of Botanical Origin, pH and Ethanol Content.
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- Molecules, 2019, v. 24, n. 8, p. 1448, doi. 10.3390/molecules24081448
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- Article
Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2016.00293
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- Article
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering.
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- Frontiers in Microbiology, 2016, p. 1, doi. 10.3389/fmicb.2015.01569
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- Article
Combined effect of the Saccharomyces cerevisiae lag phase and the non- Saccharomyces consortium to enhance wine fruitiness and complexity.
- Published in:
- Applied Microbiology & Biotechnology, 2017, v. 101, n. 20, p. 7603, doi. 10.1007/s00253-017-8492-1
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- Article