Add to ORKGThe aim of this work was to select S. cerevisiae indigenous strains and non-Saccharomyces yeasts isolated in the must fermented of five varieties of grapes (Vitis vinifera L.) farmed in the São Francisco Valley (VSF)
Yeast communities associated with Vitis vinifera L. ecosystems have been widely characterized. Less ...
We isolated, identified and characterized yeast strains from grapes, and their fermented musts, samp...
AbstractIn the present work we isolated and identified various indigenous Saccharomyces cerevisiae s...
Yeast are unicellular fungi responsible for the alcoholic fermentation of wine and Saccharomyces cer...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natural...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natural...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natu-ra...
One thousand six hundred and twenty yeast isolates were obtained from 54 spontaneous fermentations p...
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by...
This study aims at the characterization of the fermentative yeasts flora of the vineyards of the Azo...
This study aims at the characterization of the fermentative yeasts flora of the vineyards from Azore...
Notwithstanding numerous studies on the yeast biota of grapes and grape must, the origin of the prim...
Yeasts are versatile microorganisms which show heterogeneity in their abilities of aromatic molecule...
Despite the availability of several Saccharomyces cerevisiae commercial strains intended for wine pr...
This study aims at the characterization of the fermentative yeasts flora of the vineyards from Azore...
Yeast communities associated with Vitis vinifera L. ecosystems have been widely characterized. Less ...
We isolated, identified and characterized yeast strains from grapes, and their fermented musts, samp...
AbstractIn the present work we isolated and identified various indigenous Saccharomyces cerevisiae s...
Yeast are unicellular fungi responsible for the alcoholic fermentation of wine and Saccharomyces cer...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natural...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natural...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natu-ra...
One thousand six hundred and twenty yeast isolates were obtained from 54 spontaneous fermentations p...
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by...
This study aims at the characterization of the fermentative yeasts flora of the vineyards of the Azo...
This study aims at the characterization of the fermentative yeasts flora of the vineyards from Azore...
Notwithstanding numerous studies on the yeast biota of grapes and grape must, the origin of the prim...
Yeasts are versatile microorganisms which show heterogeneity in their abilities of aromatic molecule...
Despite the availability of several Saccharomyces cerevisiae commercial strains intended for wine pr...
This study aims at the characterization of the fermentative yeasts flora of the vineyards from Azore...
Yeast communities associated with Vitis vinifera L. ecosystems have been widely characterized. Less ...
We isolated, identified and characterized yeast strains from grapes, and their fermented musts, samp...
AbstractIn the present work we isolated and identified various indigenous Saccharomyces cerevisiae s...