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1.
Optimization of fermentation-relevant factors: A strategy to reduce ethanol in red wine by sequential culture of native yeasts.
Int J Food Microbiol
; 289: 40-48, 2019 Jan 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-30196180
2.
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking.
Int J Food Microbiol
; 237: 142-149, 2016 Nov 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-27569377
3.
Yeast population dynamics during prefermentative cold soak of Cabernet Sauvignon and Malbec wines.
Int J Food Microbiol
; 199: 23-32, 2015 Apr 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-25621717
4.
Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation.
Int J Food Microbiol
; 155(1-2): 43-50, 2012 Apr 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-22326141
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