화학공학소재연구정보센터
검색결과 : 4건
No. Article
1 Use of Torulaspora delbrueckii and Saccharomyces cerevisiae in semi-industrial sequential inoculation to improve quality of Palomino and Chardonnay wines in warm climates
Puertas B, Jimenez MJ, Cantos-Villar E, Cantoral JM, Rodriguez ME
Journal of Applied Microbiology, 122(3), 733, 2017
2 Impacts of variations in elemental nutrient concentration of Chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine composition
Schmidt SA, Dillon S, Kolouchova R, Henschke PA, Chambers PJ
Applied Microbiology and Biotechnology, 91(2), 365, 2011
3 Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation
Chassagne D, Vernizeau S, Nedjma M, Alexandre H
Enzyme and Microbial Technology, 37(2), 212, 2005
4 Nitrogen metabolism in chardonnay musts inoculated with killer strains of Saccharomyces cerevisiae
Torrea-Goni D, Ancin-Azpilicueta C
Journal of Bioscience and Bioengineering, 94(1), 15, 2002