Add to ORKGThe influence of different cidermaking systems and apple mixtures on the dynamics of yeast populations in cider manufactured in Asturias (northern Spain) were studied. Results obtained in an experimental pilot plant were compared with those found in Asturian cider plants by using traditional techniques. Saccharomyces cerevisiae and Kloeckera apiculata were found in all cases
Resumo e poster da comunicação apresentada no Congresso Nacional de Microbiologia, em 2003, Tomar, P...
At present, yeasts suitable for apple juice fermentation to produce cider have received scarce atten...
Motivation: To study the yeasts population present during each of the main stages in Jerez de la Fro...
The influence of different cidermaking systems and apple mixtures on the dynamics of yeast populatio...
This paper reports the influence of cider-making technology (pneumatic and traditional pressing) on ...
This paper analyses yeast diversity and dynamics during the production of Asturian cider. Yeasts wer...
The behaviour of different strains of Saccharomyeea cerevialae and Kloeekera aplculata in apple juic...
In the Hardanger area in Western Norway, the production of cider has a long tradition that goes back...
The objective of this work was to study the malolactic bioconversion in low acidity cider, according...
Aims: To analyse the genetic diversity and the dynamics of Saccharomyces strains in spontaneous fer...
This paper reports the influence of fermentation conditions (temperature and yeast strain) on the ch...
Characterization experiments involving lactic bacteria allowed a strain of Leuconostoc oenos to be s...
Two cider-production procedures involving direct fermentation of apple juice and a prefermentative c...
International audienceBacterial and fungal population dynamics in cider for distillation have so far...
The evolution of native yeasts during winemaking was followed in a traditional Italian winery which ...
Resumo e poster da comunicação apresentada no Congresso Nacional de Microbiologia, em 2003, Tomar, P...
At present, yeasts suitable for apple juice fermentation to produce cider have received scarce atten...
Motivation: To study the yeasts population present during each of the main stages in Jerez de la Fro...
The influence of different cidermaking systems and apple mixtures on the dynamics of yeast populatio...
This paper reports the influence of cider-making technology (pneumatic and traditional pressing) on ...
This paper analyses yeast diversity and dynamics during the production of Asturian cider. Yeasts wer...
The behaviour of different strains of Saccharomyeea cerevialae and Kloeekera aplculata in apple juic...
In the Hardanger area in Western Norway, the production of cider has a long tradition that goes back...
The objective of this work was to study the malolactic bioconversion in low acidity cider, according...
Aims: To analyse the genetic diversity and the dynamics of Saccharomyces strains in spontaneous fer...
This paper reports the influence of fermentation conditions (temperature and yeast strain) on the ch...
Characterization experiments involving lactic bacteria allowed a strain of Leuconostoc oenos to be s...
Two cider-production procedures involving direct fermentation of apple juice and a prefermentative c...
International audienceBacterial and fungal population dynamics in cider for distillation have so far...
The evolution of native yeasts during winemaking was followed in a traditional Italian winery which ...
Resumo e poster da comunicação apresentada no Congresso Nacional de Microbiologia, em 2003, Tomar, P...
At present, yeasts suitable for apple juice fermentation to produce cider have received scarce atten...
Motivation: To study the yeasts population present during each of the main stages in Jerez de la Fro...