Differences in Enzymatic Properties of the Saccharomyces kudriavzevii and Saccharomyces uvarum Alcohol Acetyltransferases and Their Impact on Aroma-Active …
Higher alcohols and acetate esters belong to the most important yeast secondary
metabolites that significantly contribute to the overall flavor and aroma profile of fermented …
metabolites that significantly contribute to the overall flavor and aroma profile of fermented …
[PDF][PDF] Genetic and molecular basis of the aroma production in S. kudriavzevii, S. uvarum and S. cerevisiae
J Stříbrný - 2016 - core.ac.uk
Besides the screening and selection of yeasts with traits of interest, the Cornucopia research
focused also on the detailed molecular understanding of the unique characteristics. The …
focused also on the detailed molecular understanding of the unique characteristics. The …
[引用][C] Selección de levaduras y bacterias ácido lácticas nativas queretanas en base a su potencial enológico, compatibilidad y aporte al perfil aromático de vinos
DEM Castilleja - 2018
[引用][C] Optimización de los parámetros de concentración de inoculo de la cepa mit-l51 (saccharomyces cereviseae), cantidad de sacarosa y tiempo de fermentación …
BJJM Rojas, BJES Torres - 2011 - Universidad Nacional Toribio …