Non‐Saccharomyces and Saccharomyces strains co‐fermentation increases acetaldehyde accumulation: effect on anthocyanin‐derived pigments in Tannat red wines (English)
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In:
Yeast
;
33
, 7
;
339-343
;
2016
- Article (Journal) / Electronic Resource
-
Title:Non‐Saccharomyces and Saccharomyces strains co‐fermentation increases acetaldehyde accumulation: effect on anthocyanin‐derived pigments in Tannat red wines
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Contributors:Medina, Karina ( author ) / Boido, Eduardo ( author ) / Fariña, Laura ( author ) / Dellacassa, Eduardo ( author ) / Carrau, Francisco ( author )
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Published in:Yeast ; 33, 7 ; 339-343
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Publisher:
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Publication date:2016-07-01
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Size:5 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 33, Issue 7
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 239
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Issue Information ‐ TOC| 2016
- 240
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Issue Information ‐ Info Page| 2016
- 241
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ISSY32 HighlightsLiti, Gianni / Buzzini, Pietro et al. | 2016
- 243
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Yeast culture collections in the twenty‐first century: new opportunities and challengesBoundy‐Mills, Kyria L. / Glantschnig, Ewald / Roberts, Ian N. / Yurkov, Andrey / Casaregola, Serge / Daniel, Heide‐Marie / Groenewald, Marizeth / Turchetti, Benedetta et al. | 2016
- 261
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A stable phylogeny of the large‐spored Metschnikowia cladeLachance, Marc‐André / Hurtado, Emilia / Hsiang, Tom et al. | 2016
- 277
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Social wasp intestines host the local phenotypic variability of Saccharomyces cerevisiae strainsDapporto, Leonardo / Stefanini, Irene / Rivero, Damariz / Polsinelli, Mario / Capretti, Paolo / De Marchi, Paolo / Viola, Roberto / Turillazzi, Stefano / Cavalieri, Duccio et al. | 2016
- 289
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Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of TurkeyLeventdurur, Sezgi / Sert‐Aydın, Selvihan / Boyaci‐Gunduz, C. Pelin / Agirman, Bilal / Ben Ghorbal, Akram / Francesca, Nicola / Martorana, Alessandra / Erten, Hüseyin et al. | 2016
- 303
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Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentationPerpetuini, Giorgia / Di Gianvito, Paola / Arfelli, Giuseppe / Schirone, Maria / Corsetti, Aldo / Tofalo, Rosanna / Suzzi, Giovanna et al. | 2016
- 313
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Influence of Lachancea thermotolerans on cv. Emir wine fermentationBalikci, Eren Kemal / Tanguler, Hasan / Jolly, Neil P. / Erten, Huseyin et al. | 2016
- 323
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Effect of yeast assimilable nitrogen on the synthesis of phenolic aroma compounds by Hanseniaspora vineae strainsMartin, Valentina / Boido, Eduardo / Giorello, Facundo / Mas, Albert / Dellacassa, Eduardo / Carrau, Francisco et al. | 2016
- 329
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Outlining the influence of non‐conventional yeasts in wine ageing over leesBelda, Ignacio / Navascués, Eva / Marquina, Domingo / Santos, Antonio / Calderón, Fernando / Benito, Santiago et al. | 2016
- 339
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Non‐Saccharomyces and Saccharomyces strains co‐fermentation increases acetaldehyde accumulation: effect on anthocyanin‐derived pigments in Tannat red winesMedina, Karina / Boido, Eduardo / Fariña, Laura / Dellacassa, Eduardo / Carrau, Francisco et al. | 2016
- 344
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Issue Information ‐ Notes for Contribs p1| 2016