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Publicaciones cientificos

Consulte aquí nuestras últimas publicaciones cientificos en las revistas profesionales:

Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity

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How to adapt winemaking practices to modified grape composition under climate change conditions

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Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae

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Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products

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Strain effect on extracellular laccase activities from Botrytis cinerea

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Enhanced 3-Sulfanylhexan-1-ol Production in Sequential Mixed Fermentation with Torulaspora delbrueckii/Saccharomyces cerevisiae Reveals a Situation of Synergistic Interaction between Two Industrial Strains

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Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine

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