Pubblicazione scientifica
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Yeast derivatives: a promising alternative for white wine oxidation prevention
Luglio 2023 – IVES
Dissecting the polysaccharide-rich grape cell wall matrix usingrecombinant pectinases during winemaking
Giugno 2016 – Carbohydrate Polymers
Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines
Settembre 2015 – Food Microbiology
Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering
Gennaio 2016 – Frontiers in Microbiology
Nitrogen modulation of yeast fitness and viability during sparkling wine production
Ottobre 2015 – Food Microbiology
Performance of a protein extracted from potatoes for fining of white musts
Maggio 2015 – Food Chemistry
Quantitative analysis of Bordeaux red wine precipitates by solid-state NMR: Role of tartrates and polyphenols
Dicembre 2015 – Food Chemistry
The genetics of Non-conventional wine yeasts: Current knowledge and future challenges
Gennaio 2016 – Fontiers in Microbiology
Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine
Febbraio 2017 – SCI
Production and purification of the native Saccharomyces cerevisiae Hsp12 in Escherichia coli
Settembre 2017 – Journal of Agricultural and Food Chemistry
Toward a Molecular Understanding of the Typicality of Chardonnay Wines: Identification of Powerful Aromatic Compounds Reminiscent of Hazelnut
Gennaio 2017 – Journal of Agricultural and Food Chemistry
Many interspecific chromosomal introgressions are highly prevalent in Holarctic Saccharomyces uvarum strains found in human-related fermentations
Luglio 2017 – Wiley Online Library
Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
Settembre 2017 – Springer
How to adapt winemaking practices to modified grape composition under climate change conditions
Ottobre 2016 – OENO One
Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae
Febbraio 2017 – G3
Enological tannin effect on red wine color and pigment composition and relevance of the yeast fermentation products
Novembre 2017 – Molecules
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