Scientific evidences beyond the application of inactive dry yeast preparations in winemaking

Author:

Ángeles Pozo-Bayón M.,Andújar-Ortiz Inmaculada,Moreno-Arribas M. Victoria

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

1. Alcaide-Hidalgo, J. M., García-Ruiz, A., Pozo-Bayón, M. A., Navascués, E., & Moreno-Arribas, M. V. (2008). Influencia del empleo de nutrientes fermentativos en la producción de aminas biógenas por bacterias lácticas del vino. In Gobierno de la Rioja (Eds.), Proceedings of the VI Foro Mundial del Vino. Logroño, España. p. 78.

2. Saccharomyces cerevisiae–Oenococcus oeni interactions in wine: Current knowledge and perspectives;Alexandre;International Journal of Food Microbiology,2004

3. Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains;Bejaoui;Journal of Applied Microbiology,2004

4. Characteristics of cellular membranes at rehydrated of rehydration of dehydrated yeast Saccharomyces cerevisiae;Beker;Applied Microbiology and Biotechnology,1984

5. Conservation of yeasts by dehydration;Beker;Advances in Biochemical Engineering Biotechnology,1987

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