Similar Items: Using Saccharomyces and non-Saccharomyces yeasts to produce aromatically diverse cider
- Impact of complex yeast nutrient products on selected non Saccharomyces yeasts
- Non-Saccharomyces wine yeast production in aerobic fed-batch culture
- Effect of non-Saccharomyces yeasts and lactic acid bacteria interactions on wine flavour.
- Metabolomic profiling of non-Saccharomyces yeasts in wine
- Nitrogen utilisation of selected non-Saccharomyces yeasts and the impact on volatile compound production
- The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine
Author: Bauer, Florian
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- Characterization of melatonin production and physiological functions in yeast
- Exploring multispecies interactions between wine-associated yeasts
- Directed evolution of wine-related lactic acid bacteria and characterisation of evolved strains