Add to ORKGMestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de AgronomiaThe aim of this study was evaluate the effect of a product provided by the Portuguese company Proenol on the quantification of mannoproteins in a white base wine from Malvasia-Fina and Bical varieties. Its name is Optimum White and consists of dead yeast that are added at the end of first fermentation in different concentrationN/
In the production of red wines, the pressing of marcs and extended maceration techniques can increas...
A fraction containing the mannoproteins released during fermentation from the winemaking strain of S...
Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeas...
Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de AgronomiaThe aim of t...
© 2015 American Chemical Society. In sparkling wines, mannoproteins released during yeast autolysis ...
Aim: To compare the evolution of mannoproteins in a white wine submitted to two different stirring o...
Abstract Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining ...
Doutoramento em Engenharia Alimentar - Instituto Superior de AgronomiaMannoproteins interact with se...
The production of volatile compounds has become one of the major technological features for yeast se...
The production of volatile compounds is become one of the major technological character for yeast se...
Introduction: Volatiles from fermentation dominate wine flavour, since yeasts affect the quality of...
Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yea...
Several wine quality aspects are influenced by yeast mannoproteins on account of aroma compounds ret...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing e...
Graduation date: 2009Yeast mannoproteins released during the process of aging wine on the yeast lees...
In the production of red wines, the pressing of marcs and extended maceration techniques can increas...
A fraction containing the mannoproteins released during fermentation from the winemaking strain of S...
Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeas...
Mestrado Vinifera Euromaster - Viticulture and Enology - Instituto Superior de AgronomiaThe aim of t...
© 2015 American Chemical Society. In sparkling wines, mannoproteins released during yeast autolysis ...
Aim: To compare the evolution of mannoproteins in a white wine submitted to two different stirring o...
Abstract Mannoproteins (MPs) originate from yeast cells and can play important roles in maintaining ...
Doutoramento em Engenharia Alimentar - Instituto Superior de AgronomiaMannoproteins interact with se...
The production of volatile compounds has become one of the major technological features for yeast se...
The production of volatile compounds is become one of the major technological character for yeast se...
Introduction: Volatiles from fermentation dominate wine flavour, since yeasts affect the quality of...
Heat map and hierarchical cluster analysis showed that sparkling wines produced with immobilized yea...
Several wine quality aspects are influenced by yeast mannoproteins on account of aroma compounds ret...
This study aims at exploiting an undervalued winemaking by-product, wine yeast lees, by developing e...
Graduation date: 2009Yeast mannoproteins released during the process of aging wine on the yeast lees...
In the production of red wines, the pressing of marcs and extended maceration techniques can increas...
A fraction containing the mannoproteins released during fermentation from the winemaking strain of S...
Yeast mannoproteins and derivates are polysaccharides produced from the cell walls of different yeas...