Navegue los elementos (3 total)

Artículo

Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.

Etiquetas: Aromatizantes, Elaboración de alimentos, Fermentación, Nitrógeno, Saccharomyces cerevisiae, Vino

Artículo

A quick screening method to identify b-glucosidase activity in native wine yeast strains: application of Esculin Glycerol Agar (EGA) medium

Etiquetas: Aromatizantes, Composición Química. Saccharomyces Cerevisiae, Glucósidos, Vino

Artículo

Vitis vinifera Tannat, chemical characterization and functional properties. : Ten years of research. Capítulo 4

Etiquetas: Aromatizantes, Vino, Vinos Tannat, Vitis vinifera

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Biocompatibility in ternary fermentations with lachancea thermotolerans, other Non-Saccharomyces and Saccharomyces cerevisiae to control pH and improve the sensory profile of wines from warm areas