Similar Items: Investigating the lipid requirements of wine-related non-Saccharomyces yeast
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- Investigating polyol and acetic acid metabolism in wine related non-Saccharomyces yeasts
- The evaluation of β-glucosidase activity produced by wine-isolated yeasts
- The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine
- The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates
- Oxygen additions during alcoholic fermentation: effects on chemical and sensory composition of red wine
Author: Divol, Benoit
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