Similar Items: Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts
- The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine
- Investigating the lipid requirements of wine-related non-Saccharomyces yeast
- Metabolomic profiling of non-Saccharomyces yeasts in wine
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- Breeding of wine yeasts with improved brandy aroma
Author: Divol, Benoit
- Exploring the phenotypic diversity of oenological traits in Kluyveromyces marxianus strains
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- Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level
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