Found: 6
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Effect of kaolin silver complex on the control of populations of <italic>Brettanomyces</italic> and acetic acid bacteria in wine.
- Published in:
- Journal of Food Science & Technology, 2018, v. 55, n. 5, p. 1823, doi. 10.1007/s13197-018-3097-y
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- Article
Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines.
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- European Food Research & Technology, 2023, v. 249, n. 2, p. 273, doi. 10.1007/s00217-022-04114-8
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- Article
Analysis of grapes and the first stages of the vinification process in wine contamination with Brettanomyces bruxellensis.
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- European Food Research & Technology, 2015, v. 240, n. 3, p. 525, doi. 10.1007/s00217-014-2351-4
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- Article
Wine aromatic compound production and fermentative behaviour within different non‐<italic>Saccharomyces</italic> species and clones.
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- Journal of Applied Microbiology, 2018, v. 124, n. 6, p. 1521, doi. 10.1111/jam.13735
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- Article
Genetic and phenotypic intraspecific variability of non- Saccharomyces yeasts populations from La Rioja winegrowing region (Spain).
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- Journal of Applied Microbiology, 2017, v. 122, n. 2, p. 378, doi. 10.1111/jam.13341
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- Article
Application of colloidal silver versus sulfur dioxide during vinification and storage of Tempranillo red wines.
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- Australian Journal of Grape & Wine Research, 2014, v. 20, n. 1, p. 51, doi. 10.1111/ajgw.12050
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- Article