Publicaciones científicas
Consulte aquí nuestras últimas publicaciones cientificos en las revistas profesionales:
Dissecting the polysaccharide-rich grape cell wall matrix usingrecombinant pectinases during winemaking
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering
Rosé wine fining using polyvinylpolypyrrolidone: Colorimetry, 2 targeted polyphenomics, and molecular dynamics simulations
Noviembre 2017 – Journal of Agricultural and Food Chemistry
Nitrogen modulation of yeast fitness and viability during sparkling wine production
Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols
The genetics of Non-conventional wine yeasts: Current knowledge and future challenges
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
Production and purification of the native Saccharomyces cerevisiae Hsp12 in Escherichia coli
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
How to adapt winemaking practices to modified grape composition under climate change conditions
Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae
Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products
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