Alleviation of stuck wine fermentations using salt-preconditioned yeast-Reference-Cited by-同舟云学术

Alleviation of stuck wine fermentations using salt-preconditioned yeast

Published:2014-06 Issue:3 Volume:120 Page:174-182
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Logothetis Stelios¹²,Nerantzis Elias T.²,Tataridis Panagiotis²,Goulioti Anna³,Kannelis Anastasios²,Walker Graeme M.¹

Affiliation:

1. Yeast Research Group, School of Science, Engineering and Technology; Abertay University; Bell Street Dundee DD1 HG1 UK

2. TEI of Athens Department of Oenology and Spirit Technology; Biotechnology and Industrial Fermentations Lab Agiou Spiridonos; 12210 Egaleo, Athens Greece

3. Ampeloiniki S.A. Industrial Park Thermi; Thessaloniki Greece

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.143/fullpdf

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3. Adaptive response of Saccharomyces cerevisiae to hyperosmotic and oxidative stress;Lu;Process Biochem.,2005

4. Comparative physiology of salt tolerance in Candida tropicalis and Saccharomyces cerevisiae;García;Microbiology,1997

5. Selective use of wine yeast strains having different volatile phenols production;Grando;Vitis,1993

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