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Applications of Metschnikowia pulcherrima in Wine Biotechnology.
- Published in:
- Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030063
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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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- Publication type:
- 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
Use of Fumaric Acid to Inhibit Malolactic Fermentation in Bottled Rioja Wines: Effect in pH and Volatile Acidity Control.
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- Beverages, 2023, v. 9, n. 1, p. 16, doi. 10.3390/beverages9010016
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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
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
Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review.
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- Biomolecules (2218-273X), 2020, v. 10, n. 1, p. 1, doi. 10.3390/biom10010034
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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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- Publication type:
- 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