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Factors Affecting the Hydroxycinnamate Decarboxylase/Vinylphenol Reductase Activity of Dekkera/Brettanomyces: Application for Dekkera/Brettanomyces Control in Red Wine Making.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 1, p. M15, doi. 10.1111/j.1750-3841.2008.00977.x
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- Article
A method for estimating Dekkera/Brettanomyces populations in wines.
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- Journal of Applied Microbiology, 2009, v. 106, n. 5, p. 1743, doi. 10.1111/j.1365-2672.2008.04137.x
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- Article
Shortening the ageing on lees process in wines by using ultrasound and microwave treatments both combined with stirring and abrasion techniques.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 4, p. 559, doi. 10.1007/s00217-015-2566-z
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- Article
Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas.
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- European Food Research & Technology, 2013, v. 237, n. 3, p. 281, doi. 10.1007/s00217-013-1992-z
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- Article
Physiological features of Schizosaccharomyces pombe of interest in making of white wines.
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- European Food Research & Technology, 2013, v. 236, n. 1, p. 29, doi. 10.1007/s00217-012-1836-2
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- Article
Oenological versatility of Schizosaccharomyces spp.
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- European Food Research & Technology, 2012, v. 235, n. 3, p. 375, doi. 10.1007/s00217-012-1785-9
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- Article
Cold pasteurisation of red wines with high hydrostatic pressure to control Dekkera/ Brettanomyces: effect on both aromatic and chromatic quality of wine.
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- European Food Research & Technology, 2012, v. 235, n. 1, p. 147, doi. 10.1007/s00217-012-1742-7
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- Article
Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: influence on anthocyanin content and chromatic variables.
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- European Food Research & Technology, 2011, v. 232, n. 6, p. 971, doi. 10.1007/s00217-011-1470-4
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- Article