검색결과 : 17건
| No. | Article |
|---|---|
| 1 |
Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine Ruiz J, Kiene F, Belda I, Fracassetti D, Marquina D, Navascues E, Calderon F, Benito A, Rauhut D, Santos A, Benito S Applied Microbiology and Biotechnology, 103(18), 7425, 2019 |
| 2 |
Wine aromatic compound production and fermentative behaviour within different non-Saccharomyces species and clones Escribano R, Gonzalez-Arenzana L, Portu J, Garijo P, Lopez-Alfaro I, Lopez R, Santamaria P, Gutierrez AR Journal of Applied Microbiology, 124(6), 1521, 2018 |
| 3 |
MET2 affects production of hydrogen sulfide during wine fermentation Huang C, Roncoroni M, Gardner RC Applied Microbiology and Biotechnology, 98(16), 7125, 2014 |
| 4 |
Selection and characterization of a Patagonian Pichia kudriavzevii for wine deacidification del Monaco SM, Barda NB, Rubio NC, Caballero AC Journal of Applied Microbiology, 117(2), 451, 2014 |
| 5 |
Wine Aroma Improvement Using a beta-Glucosidase Preparation from Aureobasidium pullulans Baffi MA, Tobal T, Lago JHG, Boscolo M, Gomes E, Da-Silva R Applied Biochemistry and Biotechnology, 169(2), 493, 2013 |
| 6 |
Supercritical CO2 extraction applied toward the production of a functional beverage from wine Ruiz-Rodriguez A, Fornari T, Jaime L, Vazquez E, Amador B, Nieto JA, Yuste M, Mercader M, Reglero G Journal of Supercritical Fluids, 61, 92, 2012 |
| 7 |
Cloning and characterization of a putative beta-glucosidase (NfBGL595) from Neosartorya fischeri Ramachandran P, Tiwari MK, Singh RK, Haw JR, Jeya M, Lee JK Process Biochemistry, 47(1), 99, 2012 |
| 8 |
Identifying genes that impact on aroma profiles produced by Saccharomyces cerevisiae and the production of higher alcohols Styger G, Jacobson D, Bauer FF Applied Microbiology and Biotechnology, 91(3), 713, 2011 |
| 9 |
Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine Bartowsky EJ, Borneman AR Applied Microbiology and Biotechnology, 92(3), 441, 2011 |
| 10 |
Modelling of the gas-liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses Morakul S, Mouret JR, Nicolle P, Trelea IC, Sablayrolles JM, Athes V Process Biochemistry, 46(5), 1125, 2011 |