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1.
The Impact of Hanseniaspora vineae Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety.
Int J Mol Sci
; 22(4)2021 Feb 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-33672220
2.
Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making.
Molecules
; 24(24)2019 Dec 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-31817948
3.
Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines.
Molecules
; 24(3)2019 Feb 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-30759718
4.
Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines.
Food Microbiol
; 69: 51-63, 2018 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-28941909
5.
Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae.
Molecules
; 23(9)2018 Sep 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-30223456
6.
The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.
Molecules
; 21(11)2016 Oct 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-27809234
7.
Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light.
Foods
; 10(6)2021 Jun 18.
Artículo
en Inglés
| MEDLINE | ID: mdl-34207285
8.
Evolution of the Phenolic Fraction and Aromatic Profile of Red Wines Aged in Oak Barrels.
ACS Omega
; 5(13): 7235-7243, 2020 Apr 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-32280864
9.
Use of fumaric acid to control pH and inhibit malolactic fermentation in wines.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 37(2): 228-238, 2020 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-31697220
10.
White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality.
Food Chem
; 332: 127417, 2020 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32629332
11.
Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review.
Biomolecules
; 10(1)2019 12 25.
Artículo
en Inglés
| MEDLINE | ID: mdl-31881724
12.
Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution.
ACS Omega
; 3(11): 15575-15581, 2018 Nov 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-31458213
13.
Application of ultrasound to improve lees ageing processes in red wines.
Food Chem
; 261: 157-163, 2018 Sep 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-29739577
14.
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts.
Food Chem
; 239: 975-983, 2018 Jan 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-28873660
15.
Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids.
Int J Food Microbiol
; 116(1): 144-52, 2007 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-17303275
16.
Yeast influence on the formation of stable pigments in red winemaking.
Food Chem
; 197(Pt A): 686-91, 2016 Apr 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-26617004
17.
Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality.
Food Res Int
; 76(Pt 3): 325-333, 2015 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-28455011
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