Similar Items: Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene
- Factors influencing the fermentation performance of commercial wine yeasts
- Metabolomic profiling of non-Saccharomyces yeasts in wine
- The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates
- Optimization of β-glucosidase activy in recombinant Saccharomyces cerevisiae strains
- The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine
- Stress, fermentation performance and aroma production by yeast
Author: Divol, Benoit
- Exploring the phenotypic diversity of oenological traits in Kluyveromyces marxianus strains
- Investigating osmotic stress in mixed yeast cultures and its effects on wine composition
- Analysis of endo-polygalacturonase activity in a recombinant yeast containing a reconstituted PGU1 gene
- Investigating the lipid requirements of wine-related non-Saccharomyces yeast
- Investigating the impact of sulphur dioxide on Brettanomyces bruxellensis at a molecular and cellular level
- Nitrogen utilisation of selected non-Saccharomyces yeasts and the impact on volatile compound production