¿Puede Saccharomyces cerevisiae por sí misma marcar diferencias en el grado alcohólico del vino según la cepa empleada? la respuesta es no.

¿Puede Saccharomyces cerevisiae por sí misma marcar diferencias en el grado alcohólico del vino según la cepa empleada? la respuesta es no.

Guardado en:

Detalles Bibliográficos
Publicado en:	Enología
Otros Autores:	Palacios, Antonio, Suárez, Carlos, Heras, José María, Dulau, Laurent, Augustin, Charlotte, Soto, Fabiola, Raginel, Françoise, Ortiz-Julien, Anne
Formato:	Sin ejemplares
Lenguaje:	Español
Colección:	Enología v. 4, no. 5 (2007), p. 28
Materias:	Enología Saccharomyces Contenido alcohólico Madurez Saccharomyces cerevisiae Azúcares reductores Fermentación Fermentación alcohólica Levadura Grado alcohólico
Publicación relacionada:	Contenido en: Enología

Ejemplares similares

Saccharomyces cerevisiae no marca diferencias en el grado alcohólico

Influence of indigenous saccharomyces cerevisiae strains on higher alcohol content in Malvazija istarska wines

Lower fructose uptake capacity of genetically characterized strains of saccharomyces bayanus compared to strains of saccharomyces cerevisiae a likely cause of reduced alcoholic fermentation activity
por: Schütz, Martin

La funzione biologica dell'inositolo in relazione all'attivita metabolica di Saccharomyces Cerevisiae R.F. Cerevisiae E R.F. Uvarum nel corso della fermentazione alcoolica
por: CIOLFI, G.

Incidencia de Saccharomyces cerevisiae en viñedos y su participación en la fermentación alcohólica espontánea /
por: Castellani, María Florencia.
Publicado: (2008.)

Sugar transport inhibition and apparent loss of activity in Saccharomyces cerevisiae as a major limiting factor of enological fermentations
por: Salmon, J. M.

La funzione biologica dell'inositiolo in relazione all'attività metabolica di Saccharomyces cerevisiae r.f. cerevisiae e r.f. uvarum nel corso della fermentazione alcolica
por: CIOLFI, G.

Analysis of the major hexose transporter genes in wine strains of Saccharomyces cerevisiae
por: Karpel, Jonathan E.

Metabolomic measurements at three time points of a Chardonnay wine fermentation with Saccharomyces cerevisiae

The influence of galvanic field on Saccharomyces cerevisiae in grape must fermentation
por: Berovic, M.

Etude qualitative et quantitative des interactions entre Saccharomyces cerevisiae et Leuconostoc Oenos
por: Gilis, J. F.

Estudi de la influència del coure i la diclofluanida sobre la cinètica fermentativa i el metabolisme de Saccharomyces cerevisiae
por: Fort Marsal, F. M.

Enhancement of flavour properties in wines using sequential inoculations of non-Saccharomyces (Hansenula and Torulaspora) and Saccharomyces yeast starter
por: Izquierdo Cañas, P. M.

Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of saccharomyces cerevisiae during alcoholic fermentation
por: VALERO, E.

Influencia de los micronutrientes en la fermentación alcohólica de levaduras tipo Saccharomyces cerevisiae CEG
por: Palacios, Antonio

Formation and degradation of diacetyl in wine during alcoholic fermentation with Saccharomyces cerevisiae strain EC 1118 and Malolactic fermentation with Leuconostoc oenos strain MCW
por: MARTIENEAU, Brigitte

Identification of some o-aminophenones as secondary metabolites of Saccharomyces cerevisiae
por: CIOLFI, G.

Biodiversidad de Saccharomyces en viñedos y bodegas de la región vitícola "Zona Alta del Río Mendoza"
por: Mercado, Laura Analía
Publicado: (2009)

Controlled simultaneous deacidification and alcohol fermentation of a high-acid grape must using two immobilized yeasts, Schizosaccaromyces pombe and Saccharomyces cerevisiae
por: Yokotsuka, Koki

Ecology of yeast strain Saccharomyces cerevisiae during spontaneous fermentation in a Bordeaux winery
por: FREZIER, Valérie

Hydrolyse du folpel-incidence sur le déclenchement de la fermentation alcoolique
por: HATZIDIMITRIOU, E.

Aplicación de la levadura Hanseniaspora vineae en cultivos mixtos con Saccharomyces cerevisiae en vinificación

Impact of different strains of Saccharomyces cerevisiae on malolactic fermentation by Oenococcus oeni

Production of volatile compounds by mixed cultures of Pichia guilliermondii and Saccharomyces cerevisiae
por: Ciolfi, G.

Amélioration de la performance des levures oenologiques avec la méthode fed-batch
por: Frohman, Charles

Evaluation of genetically modified winw strains of Saccharomyces cerevisiae
por: WIGHTMAN, Jolynne D.

Comparison of volatiles produced by four Saccharomyces cerevisiae strains isolated from Monastrell musts
por: Mateo, J. J.

Fermentation properties of a wine yeast over-expressing the Saccharomyces cerevisiae glycerol 3-phosphate dehydrogenase gene (GPD2)
por: Barros Lopes, Miguel de

Saccharomyces cerevisiae strains AWRI 838, Lalvin EC lll8 and Maurivin PDM do not produce excessive sulfur dioxide in white wine fermentations
por: Eglinton, J. M.

Criteri metodologici seguiti, risultati ottenuti e prospettive nella selezione di lieviti per uso enologico
por: DELFINI, C.

Wine Saccharomyces cerevisiae improved by using traditional approaches
por: Romano, P.

Molecular breeding of microbial, cells, mainly Saccharomyces cerevisiae
por: Kimura, Akira

Acidification of grape musts by Saccharomyces cerevisiae wine yeast strains genetically engineered to produce lactic acid
por: Dequin, S.

A regional starter for high quality wines an argentinean Patagonia experience

Kloeckera apiculata concentrations control the rates of natural fermentations
por: Mortimer, R.K.

Polimorfismo del cariotipo elettroforetico in lieviti Saccharomyces cerevisiae
por: Grando, M. S.

Malolactic fermentation in grape musts by a genetically engineered strain of saccharomyces cerevisiae
por: VOLSCHENK, H.

Population dynamics of Saccharomyces cerevisiae during spontaneous fermentation at a British Columbia winery
por: Hall, Barbara

Autochtonous Saccharomyces cerevisiae strains isolated from Valea Calugareasca Viticultural Center destinated for the qualitative red wines production
por: Brinduse, Elena

Kinetics of alcoholic fermentation under anisothermal enological conditions I influence of temperature evolution on the instantaneous rate of fermentation
por: Sablayrolles, Jean-Marie