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Your search keyword '"Lachancea thermotolerans"' showing total 293 results

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293 results on '"Lachancea thermotolerans"'

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1. In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain.

2. Characterization and application of Lachancea thermotolerans isolates for sake brewing.

3. Use of Lachancea thermotolerans for the Bioacidification of White Grape Musts: Assays from the Bench to the Cellar Scale.

4. Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe

6. The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans.

7. New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans.

8. Transcriptional Analysis of Mixed-Culture Fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae for Natural Fruity Sour Beer.

9. In-Depth Characterization of the Volatile Aroma Profile and Other Characteristics of White Wine Produced by Sequential Inoculation with a Lachancea thermotolerans Starter Yeast Strain

10. Biocontrol strategies against Botrytis cinerea in viticulture: evaluating the efficacy and mode of action of selected winemaking yeast strains.

11. Use of Non- Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition.

12. Use of Lachancea thermotolerans for the Bioacidification of White Grape Musts: Assays from the Bench to the Cellar Scale

13. A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

14. Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming.

15. New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans

16. Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming

17. Effects of native Lachancea thermotolerans combined with Saccharomyces cerevisiae on wine volatile and phenolic profiles in pilot and industrial scale

18. The Effect of Adding Different Amounts of Lachancea thermotolerans together with Saccharomyces cerevisiae on Simultaneous Fermentation in Emir Wine Production

19. Progress in Research and Application of Lachancea thermotolerans in Wine Fermentation

20. Influence of Three Non-Saccharomyces Yeasts on Fermentation and Volatile Components of Italian Riesling White Wines

21. Transcriptional Analysis of Mixed-Culture Fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae for Natural Fruity Sour Beer

22. The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans

23. Lachancea thermotolerans , an Innovative Alternative for Sour Beer Production.

24. 耐热克鲁维酵母在葡萄酒发酵中的 研究和应用进展.

25. Torulaspora delbrueckii May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming.

26. Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages.

27. Impact of yeast selection on composition of vinegar fermented from pomace of a Finnish apple cultivar.

28. Microbial synergies and their impact on economic and quality innovation in sustainable winemaking: Yeast and lactic acid bacteria interconnections.

29. Effects of unconventional non-Saccharomyces yeast fermentation on the chemical profile and bioaccessibility of watermelon wine.

30. Use of Non-Saccharomyces Yeast to Enhance the Acidity of Wines Produced in a Warm Climate Region: Effect on Wine Composition

31. Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates

32. Cultivar-Dependent Effects of Non- Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy.

33. Lachancea thermotolerans fermentative metabolism is enhanced by chitosan under winemaking conditions

34. The Impact of Indigenous Non- Saccharomyces Yeasts Inoculated Fermentations on 'Semillon' Icewine.

35. Bioprotective Effect of a Torulaspora delbrueckii / Lachancea thermotolerans -Mixed Inoculum in Red Winemaking.

36. Exploring the diversity of native Lachancea thermotolerans strains isolated by sugary extracts from manna ash to modulate the flavour of sour beers.

37. Impact of sequential inoculation timing on the quality of wine fermented by indigenous Lachancea thermotolerans and Saccharomyces cerevisiae.

38. Impact of Lachancea thermotolerans on Chemical Composition and Sensory Profiles of Viognier Wines.

40. Effect of ‘loss of function’ mutation in SER1 in wine yeast: fermentation outcomes in co-inoculation with non-Saccharomyces

41. Lachancea thermotolerans, an Innovative Alternative for Sour Beer Production

42. Characterization of Indigenous Non-Saccharomyces Yeast Strains with Potential Use in Winemaking

43. Torulaspora delbrueckii May Help Manage Total and Volatile Acidity of Santorini-Assyrtiko Wine in View of Global Warming

44. Use of Mixed Cultures for the Production of Grape–Plum Low-Alcohol Fermented Beverages

45. Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy

46. Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas.

47. Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain).

48. Selection Process of a Mixed Inoculum of Non-Saccharomyces Yeasts Isolated in the D.O.Ca. Rioja.

49. Biological Deacidification Strategies for White Wines.

50. RNA-seq based transcriptional analysis of Saccharomyces cerevisiae and Lachancea thermotolerans in mixed-culture fermentations under anaerobic conditions

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