Molecular analysis of the interactions between starter cultures during wine fermentation
In recent years, the wine industry has been facing major challenges such as climate change, one of the consequences of which is the increase in the concentration of sugars in grapes at harvest time and, consequently, in the alcohol content of wines. On the other hand, the widespread use of Saccharom...
Guardado en:
Autor principal: | Mencher Beltran, Ana |
---|---|
Otros Autores: | González García, Ramón (null) |
Formato: | text (thesis) |
Lenguaje: | eng |
Publicado: |
Universidad de La Rioja (España)
2021
|
Acceso en línea: | https://dialnet.unirioja.es/servlet/oaites?codigo=296473 |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
Relevance of application of irradiated starter cultures to production of fermented milk products
por: D. A. Zhuravleva, et al.
Publicado: (2020) -
Application of Pediococcus acidilactici BD16 (alaD +) expressing L-alanine dehydrogenase enzyme as a starter culture candidate for secondary wine fermentation
por: Anshula Sharma, et al.
Publicado: (2021) -
Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters
por: Xinxiu Ma, et al.
Publicado: (2021) -
Biotechnological Approaches to Lowering the Ethanol Yield during Wine Fermentation
por: Ramon Gonzalez, et al.
Publicado: (2021) -
Enhancement of γ-aminobutyric acid in a fermented red seaweed beverage by starter culture Lactobacillus plantarum DW12
por: Ratanaburee,Anussara, et al.
Publicado: (2011)