Erscheinungsjahr
Medientyp
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Effect of Different Yeast Strains and Their Culture Conditions on the Prevention of Wine Model Solution Browning by Yeast Lees
American Chemical Society | 2009|Schlagwörter: Yeast lees -
Plasma Membrane Sterols Are Involved in Yeast's Ability To Adsorb Polyphenolic Compounds Resulting from Wine Model Solution Browning
American Chemical Society | 2009|Schlagwörter: Yeast lees -
Chemical and Electrochemical Assessment of Wine Lees Extracts Tested as Novel Antioxidant Additives in Model Wine
American Chemical Society | 2024|Schlagwörter: yeast lees -
Influence of Yeast Macromolecules on Sweetness in Dry Wines: Role of the Saccharomyces cerevisiae Protein Hsp12
American Chemical Society | 2011|Schlagwörter: yeast lees -
The Possible Reduction Mechanism of Volatile Sulfur Compounds during Durian Wine Fermentation Verified in Modified Buffers
Freier ZugriffDOAJ | 2018|Schlagwörter: yeast lees -
Antioxidant properties of different products and additives in white wine
Elsevier | 2014|Schlagwörter: Yeast lees -
Antioxidant properties of different products and additives in white wine
Freier ZugriffBASE | 2015|Schlagwörter: Yeast lees -
Simulated lees of different yeast species modify the performance of malolactic fermentation by Oenococcus oeni in wine-like medium
Elsevier | 2021|Schlagwörter: Yeast lees -
Antioxidant activity of lees cell surface during sparkling wine sur lie aging
Elsevier | 2010|Schlagwörter: Yeast lees -
Influence of chips, lees and micro-oxygenation during aging on the phenolic composition of a red Sangiovese wine
Elsevier | 2007|Schlagwörter: Yeast lees -
Fate of Grape Flavor Precursors during Storage on Yeast Lees
American Chemical Society | 2009|Schlagwörter: yeast lees -
Enhancing fermentation performance through the reutilisation of wine yeast lees
Freier ZugriffDOAJ | 2024|Schlagwörter: yeast lees -
Evaluation of the Combined Effects of Enzymatic Treatment and Aging on Lees on the Aroma of Wine from Bombino bianco Grapes
American Chemical Society | 2008|Schlagwörter: yeast lees -
Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: influence on anthocyanin content and chromatic variables
Online Contents | 2011|Schlagwörter: Yeast lees -
Surface properties of Saccharomyces cerevisiae lees during sparkling wine ageing and their effect on flocculation
Elsevier | 2010|Schlagwörter: Yeast lees -
Reduction of wine 4-ethylphenol concentration using lyophilised yeast as a bioadsorbent: influence on anthocyanin content and chromatic variables
Springer Verlag | 2011|Schlagwörter: Yeast lees -
Oxygen Consumption by Postfermentation Wine Yeast Lees: Factors Affecting Its Rate and Extent under Oenological Conditions
Freier ZugriffDOAJ | 2016|Schlagwörter: yeast lees -
Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen
Elsevier | 2003|Schlagwörter: yeast lees -
Influence of yeast autolysis after alcoholic fermentation on the development of Brettanomyces/Dekkera in wine
Freier ZugriffDOAJ | 2001|Schlagwörter: yeast lees
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