Found: 14
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Immobilization of Oenococcus oeni in lentikats® to develop malolactic fermentation in wines.
- Published in:
- Biotechnology Progress, 2013, v. 29, n. 1, p. 60, doi. 10.1002/btpr.1651
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- Article
Continuous malolactic fermentation of red wine in a reactor using silica-alginate encapsulated Oenococcus oeni.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 134, p. 202, doi. 10.1016/j.fbp.2022.04.008
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- Article
Entrapment of Glucose Oxidase and Catalase in Silica–Calcium–Alginate Hydrogel Reduces the Release of Gluconic Acid in Must.
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- Gels (2310-2861), 2023, v. 9, n. 8, p. 622, doi. 10.3390/gels9080622
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- Article
Silica-Calcium-Alginate Hydrogels for the Co-Immobilization of Glucose Oxidase and Catalase to Reduce the Glucose in Grape Must.
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- Gels (2310-2861), 2023, v. 9, n. 4, p. 320, doi. 10.3390/gels9040320
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- Article
Effect of the addition of β-glucanases and commercial yeast preparations on the chemical and sensorial characteristics of traditional sparkling wine.
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- European Food Research & Technology, 2012, v. 235, n. 4, p. 729, doi. 10.1007/s00217-012-1801-0
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- Article
Characterisation and classification of Spanish Verdejo young white wines by volatile and sensory analysis with chemometric tools.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 11, p. 1927, doi. 10.1002/jsfa.3674
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- Article
Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors.
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- Molecules, 2024, v. 29, n. 1, p. 16, doi. 10.3390/molecules29010016
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- Article
Effect of Yeast Derivatives and β-Glucanases on Ageing over Lees Process of Tempranillo Red Sparkling Wine.
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- Fermentation (Basel), 2023, v. 9, n. 12, p. 1012, doi. 10.3390/fermentation9121012
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- Article
Modulation of the Aromatic Profile of Verdejo Wine through Sequential Inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae.
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- Fermentation (Basel), 2023, v. 9, n. 11, p. 977, doi. 10.3390/fermentation9110977
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- Article
Application of Immobilized Yeasts for Improved Production of Sparkling Wines.
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- Fermentation (Basel), 2022, v. 8, n. 10, p. 559, doi. 10.3390/fermentation8100559
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- Article
Impact of Ageing on Ultrasound-Treated Lees on Volatile Composition and Sensory Properties of Red Sparkling Base Wine.
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- Beverages, 2023, v. 9, n. 1, p. 23, doi. 10.3390/beverages9010023
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- Article
Non- Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents.
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- Foods, 2023, v. 12, n. 19, p. 3644, doi. 10.3390/foods12193644
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- Article
Screening and Enzymatic Evaluation of Saccharomyces cerevisiae Populations from Spontaneous Fermentation of Organic Verdejo Wines.
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- Foods, 2022, v. 11, n. 21, p. 3448, doi. 10.3390/foods11213448
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- Article
Analysis of Grape Proteins from Wines by Perfusion Reversed-Phase High-Performance Liquid Chromatography.
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- Food Analytical Methods, 2013, v. 6, n. 4, p. 1234, doi. 10.1007/s12161-012-9532-1
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- Article