Found: 15
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Applications of Metschnikowia pulcherrima in Wine Biotechnology.
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- Fermentation (Basel), 2019, v. 5, n. 3, p. 1, doi. 10.3390/fermentation5030063
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- Article
Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030070
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- Article
Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking.
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- Fermentation (Basel), 2018, v. 4, n. 3, p. 1, doi. 10.3390/fermentation4030069
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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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- Article
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines.
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- Molecules, 2019, v. 24, n. 3, p. 635, doi. 10.3390/molecules24030635
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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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- Article
Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus.
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- Beverages, 2020, v. 6, n. 1, p. 1, doi. 10.3390/beverages6010004
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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
Modification of the polyphenolic and aromatic fractions of red wines aged on lees assisted with ultrasound.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 9, p. 2690, doi. 10.1111/ijfs.14179
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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
The Effect of Elicitors and Canopy Management in the Chemical Composition of Vitis vinifera Red Varieties in Warm and Hot Areas in Spain.
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- Agronomy, 2021, v. 11, n. 6, p. 1192, doi. 10.3390/agronomy11061192
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- Article
Applications of nanotechnology in the winemaking process.
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- European Food Research & Technology, 2020, v. 246, n. 8, p. 1533, doi. 10.1007/s00217-020-03519-7
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- Article
Lachancea thermotolerans as a tool to improve pH in red wines from warm regions.
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- European Food Research & Technology, 2019, v. 245, n. 4, p. 885, doi. 10.1007/s00217-019-03229-9
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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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- 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