Use of a Novel Immobilization Yeast System for Winemaking-Reference-Cited by-同舟云学术

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Use of a Novel Immobilization Yeast System for Winemaking

Published:2005-09 Issue:18 Volume:27 Page:1421-1424
ISSN:0141-5492
Container-title:Biotechnology Letters
language:en
Short-container-title:Biotechnol Lett

Author:

Peinado Rafael A.,Moreno Juan J.,Maestre Oscar,Mauricio Juan C.

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Biotechnology,Bioengineering,Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10529-005-0939-2.pdf

Reference13 articles.

1. Comparative Study of Kissiris, γ-Alumina, and Calcium Alginate as Supports of Cells for Batch and Continuous Wine-Making at Low Temperatures

2. Volatile by-products formed in low-temperature wine-making using immobilized yeast cells

3. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions

4. Influence of Blending on the Content of Different Compounds in the Biological Aging of Sherry Dry Wines

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessing the Impact of Commercial Lachancea thermotolerans Immobilized in Biocapsules on Wine Quality: Odor Active Compounds and Organoleptic Properties;Fermentation;2024-06-06

2. Application of Encapsulation Strategies for Probiotics: From Individual Loading to Co-Encapsulation;Microorganisms;2023-11-30

3. Flor yeast immobilization in microbial biocapsules for Sherry wine production: microvinification approach;World Journal of Microbiology and Biotechnology;2023-08-05

4. Yeast cell vacuum infusion into fungal pellets as a novel cell encapsulation methodology;Applied Microbiology and Biotechnology;2023-07-25

5. Study on the technology of brewing red raspberry wine by using new immobilized yeast technology;Scientific Reports;2022-12-09

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