RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Artículo

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

Etiquetas: Acidez, Biocompatibilidad, Fermentación, fresura, Hanseniaspora Vineae, Levaduras, Perfil sensorial, Vinos

Artículo

Fungal diversity in the coastal waters of King George Island (maritime Antarctica)

Etiquetas: Antártida, Hongos, Levaduras

Artículo

Application of hanseniaspora vineae teast in the production of rosé wines from a blend of tempranillo and albillo grapes

Etiquetas: Compuestos volátiles, Fermentación, Hanseniaspora Vineae, Levaduras, Polisacáridos, Vinos

Artículo

Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds

Etiquetas: Aromas, Bebidas, Cerveza, Fermentación, Levaduras, Levaduras nativas, Levaduras no convencionales, Sabores

Artículo

Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

Etiquetas: Fermentación, Glucolisis, Levaduras, Piruvato Quinasa

Artículo

Simultaneous identification to monitor consortia strain dynamics of four biofuel yeast species during fermentation

Etiquetas: Biocombustibles, Candida Akabanensis, Fermentación, Levaduras

Artículo

Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast

Etiquetas: Coenzima Q, Genética, Levadura de vino, Levaduras, Vino

Artículo

The mandelate pathway, an alternative to the PAL pathway for the synthesis of benzenoids in yeast

Etiquetas: Benzenoides, Hidrocarburos aromáticos, Levaduras

Artículo

Chemical and sensory features of Torronte´s Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

Etiquetas: Levadura de vino, Levaduras, Viificación, Vino

Artículo

Yeasts for low input winemaking Microbial terroir and flavor differentiation

Etiquetas: Bibliografía Nacional Química, Levaduras, Levaduras nativas, Vino

Artículo

Process conditions for a rapid in situ transesterification for biodiesel production from oleaginous yeasts

Etiquetas: Biodiesel, Energía renovable, Energia sustentable, Levaduras, Microorganismos oleaginosos, Oleaginosos

Artículo

Yeasts from Tierra Del Fuego Province (Argentina) : Biodiversity, Characterization and Bioprospection of Hydrolytic Enzymes

Etiquetas: Argentina, Enzimas, Enzimas hidróliticas, Levaduras

Artículo

Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

Etiquetas: Aminoácidos, Fermentacion Alcoholica, Hanseniaspora Vineae, Levaduras, Nitrógeno, Saccharomyces cerevisiae, Vinos

Artículo

Genomic and phenomic analysis of Hanseniaspora vineae provides 4 insights for understanding yeast fermentation flavours that contribute 5 to wine quality

Etiquetas: Fermentación, Hanseniaspora Vineae, Levaduras, Vino

Artículo

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines : A Review

Etiquetas: Compuestos aromáticos, Levaduras, Vino

Artículo

Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation

Etiquetas: Antocianinas, Levaduras, Pigmentos, Vino

Bibliografía

Reciclaje de levaduras

Etiquetas: Levaduras, Reciclaje, Recycling yeast, Yeast recovery

Capitulo de Libro

Yeast diversity and flavor compounds

Etiquetas: Aromas, Biotecnología, Levaduras, Sabores

Artículo

Contribution of yeast and base wine supplementation to sparkling wine composition

Etiquetas: Levaduras, Nitrógeno, Polisacáridos, Vino

Artículo

Valor nutritivo de una levadura del género Cándida desarrollada sobre residuos de destilería, y su posible empleo como alimento para aves de corral

Etiquetas: alimentos para el ganado, Aves de corral, Estudios científicos, Levaduras

Artículo

Experiencia sobre conservación de levaduras

Etiquetas: Conservación de levaduras, Levaduras

Artículo

Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains

Etiquetas: Aroma, Levaduras, Nitrógeno, Vino

Artículo

Regulatory mechanism of cellular respiration : III. Enzyme distribution in the cell. Its influence on the metabolism of pyruvic acid by bakers' yeast

Etiquetas: 1950, Bibliografía Nacional Química, Enzimas, Levaduras, Respiración celular, Semen

Artículo

Effect of quinine sulphate on Saccharomyces cerevisae yeast strains. Preliminary note.

Etiquetas: Levaduras, Metabolismo, Quininas, Saccharomyces cerevisiae, Uruguay

Artículo

Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains.

Etiquetas: Fermentación, Jugo de uva, Levaduras, Nitrógeno

Navegue los elementos (39 total)

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

Fungal diversity in the coastal waters of King George Island (maritime Antarctica)

Application of hanseniaspora vineae teast in the production of rosé wines from a blend of tempranillo and albillo grapes

Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds

Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

Simultaneous identification to monitor consortia strain dynamics of four biofuel yeast species during fermentation

Genetic and transcriptomic evidences suggest ARO10 genes are involved in benzenoid biosynthesis by yeast

The mandelate pathway, an alternative to the PAL pathway for the synthesis of benzenoids in yeast

Chemical and sensory features of Torronte´s Riojano sparkling wines produced by second fermentation in bottle using different Saccharomyces strains

Yeasts for low input winemaking Microbial terroir and flavor differentiation

Process conditions for a rapid in situ transesterification for biodiesel production from oleaginous yeasts

Yeasts from Tierra Del Fuego Province (Argentina) : Biodiversity, Characterization and Bioprospection of Hydrolytic Enzymes

Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking

Genomic and phenomic analysis of Hanseniaspora vineae provides 4 insights for understanding yeast fermentation flavours that contribute 5 to wine quality

Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines : A Review

Effects of Non-Saccharomyces Yeasts on Color, Anthocyanin, and Anthocyanin-Derived Pigments of Tannat Grapes during Fermentation

Reciclaje de levaduras

Yeast diversity and flavor compounds

Contribution of yeast and base wine supplementation to sparkling wine composition

Valor nutritivo de una levadura del género Cándida desarrollada sobre residuos de destilería, y su posible empleo como alimento para aves de corral

Experiencia sobre conservación de levaduras

Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strains

Regulatory mechanism of cellular respiration : III. Enzyme distribution in the cell. Its influence on the metabolism of pyruvic acid by bakers' yeast

Effect of quinine sulphate on Saccharomyces cerevisae yeast strains. Preliminary note.

Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains.

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