Glucose and ethanol tolerant enzymes produced by Pichia (Wickerhamomyces) isolates from enological ecosystems

Glucose and ethanol tolerant enzymes produced by Pichia (Wickerhamomyces) isolates from enological ecosystems

Guardado en:

Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Autor principal:	Madrigal, Tania
Otros Autores:	Maicas, Sergi, Mateo Tolosa, José J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 64, no. 1 (2013), p. 126-133
Materias:	Enología Pichia Levadura Enzimas Glucosa Etanol Mosto de uva Vinos Glicosidasas Wickerhamomyces
Publicación relacionada:	Contenido en: American journal of enology and viticulture

Ejemplares similares

Caracterización de la levadura Pichia guilliermondii

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

Des enzymes thermostables pour des sirops de glucose économiques
por: LANGLEY-DANYSZ, Pernette

Imparied glucose regulation in adults in Jamaica : who should have the oral glucose tolerance test?.

Characterization of ethanol tolerance of yeasts using a calorimetric technique
por: Antoce, O. A.

The growth and survival of Pichia membranaefaciens during fermentation of grape juice
por: MORA, Juan

Genes required for Ethanol tolerance and utilization in Saccharomyces cerevisiae

Glycosidase activity of enzyme preparations used in fruit juice processing
por: WROLSTAD, Ronald E.

Determination of ethanol in wines by flow injection spectrophotometry using gas-diffusion and an immobilized enzyme reactor
por: Rangel, Antonio O.S.S.

Evaluation of a digital blood glucose monitor for measuring residual glucose in wines
por: Cook, R. M.

Isolation of the glucose ester of (E)-2,6-dimethyl-6-hydroxyocta-2,7-dienoic acid from Riesling wine
por: WINTERHALTER, P.

Natural honey modulates physiologica glycemic response compared to simulated honey and D-Glucose

Análisis comparado de la diversidad genética y la sensibilidad Killer de Brettanomyces bruxellensis y Pichia Guilliermondii de uvas y vinos de la Patagonia

The role of modeate Ethanol consumption in health and human nutrition
por: BISSON, Linda F.

Effects of pectolytic and glycosidase enzymes on the wine polysaccharide content of grapes and yeasts
por: García Moruno, Emilia

Involvement of gluconic acid and glucose oxidase in the pathogenicity of penicillium expansum in apples

Color in concentrated milk proteins with high sucrose as affected by glucose replacement
por: Pauletti, M.S.

Impact of glucose - fructose - ratio on stuck fermentations practical experiences to restart stuck fermentations
por: Gafner, Jürg

A Rapid and simple method for simultaneous determination of glycerol, fructose, and glucose in wine

Development of a rapid method for the analysis of ethanol in wines using capillary electrophoresis
por: COLLINS, T.

Progrès récents dans l'utilisation industrielle des enzymes
por: SOUPPE, Jérôme

Enzynes in winemaking harnessing natural catalysts for efficient biotransformations - A review
por: Rensburg, P. van

The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine
por: FISHER, Uli

An examination of the importance of anaerobiosis and ethanol in causing injury to grape mitochondria
por: ROMIEU, Charles

Influence de l'éthanol sur la formation des voiles de levure isolées de vins jaunes
por: Alexandre, H.

Glycosylation in cardenolide bioynthesis
por: THEURER, C.

Effect of ethanol on grape seed proanthocyanidin extraction

Partitioning of [14C] glucose into sorbitol and other carbohydrates in apple under water stress
por: WANG, Z.

Optimisation of methods for the determination of total and red-free glycosyl glucose in black grape berries of Vitis vinifera
por: ILAND, P.G.

Level of acrylamide precursors asparagine, frutose, glucose, and sucrose in potatoes sold at retail in Italy and in the United States
por: Vivanti, Vittorio

Clycosidase activities of three enological yeast strains during winemaking effect on the tepenol content of Muscat wine
por: DELCROIX, Agnès

Influence of the yeast genotypes on enological characteristics of Sherry wines
por: Mesa, J. J.

Effects of ethanol and temperature on the biological aging of Sherry wines
por: Ibeas, J. I.

Ethanol difference thresholds in wine and the influence of mode of evaluation and wine style
por: Yu, Ping

The action of ethanol in controlling superficial scald of apples
por: GHAHRAMANI, Farhad

Growing and waning effects on cortisol, glucose, and leukocyte blood values in half-bred zebu calves
por: Coppo, J. A.

Magnesium, Glucose and cholesterol in serum of pregnant ewes fed silage and barn dried hay
por: Astrup, Harald N.

Effects of Asparagus officinalis extracts on liver cell toxicity and ethanol metabolism

The production of reduced-alcohol wine using glucose oxidase treated juice. Part I. Composition
por: Pickering, G.J.

Effects of ethanol, tannin, and fructose concentrations on sensory properties of model red wines
por: Villamor, Remedios R.