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Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead
Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead
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Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead

Sottil, Claire ; Salor-Torregrosa, José M. ; Moreno-Garcia, Jaime ; Peinado, Jose ; Mauricio, Juan C. ; Moreno, Juan ; Garcia-Martinez, Teresa

European food research & technology, 2019-12, Vol.245 (12), p.2705-2714 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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2
Biotechnological activities from yeasts isolated from olive oil mills
Biotechnological activities from yeasts isolated from olive oil mills
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Biotechnological activities from yeasts isolated from olive oil mills

Lilao, Joaquín ; Mateo, José Juan ; Maicas, Sergi

European food research & technology, 2015-02, Vol.240 (2), p.357-365 [Periódico revisado por pares]

Berlin/Heidelberg: Springer-Verlag

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3
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano
Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano
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Use of strain Hanseniaspora guilliermondii BF1 for winemaking process of white grapes Vitis vinifera cv Fiano

Testa, Bruno ; Lombardi, Silvia Jane ; Iorizzo, Massimo ; Letizia, Francesco ; Di Martino, Catello ; Di Renzo, Massimo ; Strollo, Daniela ; Tremonte, Patrizio ; Pannella, Gianfranco ; Ianiro, Mario ; Sorrentino, Elena ; Succi, Mariantonietta ; Coppola, Raffaele

European food research & technology, 2020-03, Vol.246 (3), p.549-561 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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4
Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts
Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts
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Metabolization of the glycation compounds 3-deoxyglucosone and 5-hydroxymethylfurfural by Saccharomyces yeasts

Kertsch, Anna-Lena ; Brysch-Herzberg, Michael ; Hellwig, Michael ; Henle, Thomas

European food research & technology, 2023, Vol.249 (1), p.103-118 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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5
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine
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Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine

Lai, Yen-Tso ; Chen, Chien-Hao ; Lo, Yi-Chen ; Hsieh, Chang-Wei ; Hsu, Fu-Chiun ; Cheng, Kuan-Chen

European food research & technology, 2023-11, Vol.249 (11), p.2849-2860 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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6
Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii
Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii
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Characterization of major properties and aroma profile of kiwi wine co-cultured by Saccharomyces yeast (S. cerevisiae, S. bayanus, S. uvarum) and T. delbrueckii

Liu, Jian ; Liu, Miao ; Ye, Pian ; Lin, Feng ; Huang, Jun ; Wang, Hongbo ; Zhou, Rongqing ; Zhang, Suyi ; Zhou, Jun ; Cai, Liang

European food research & technology, 2020-04, Vol.246 (4), p.807-820 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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7
Effect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines
Effect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines
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Effect of mixed fermentation by Torulaspora delbrueckii, Saccharomyces cerevisiae, and Lactobacillus plantarum on the sensory quality of black raspberry wines

Liu, Wenli ; Fan, Minting ; Sun, Shuyang ; Li, Huamin

European food research & technology, 2020-08, Vol.246 (8), p.1573-1581 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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Assunto 

  1. Wine  (6)
  2. Wines  (6)
  3. Fermentation  (5)
  4. Sensory Evaluation  (4)
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