Browsing by Subject "Saccharomyces cerevisiae"
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(Springer, 2016)Polysaccharides, mainly mannoproteins, play an important role on technological and sensory quality of wines. These compounds are released to the wine during alcoholic fermentation and, thereafter, during yeast autolysis ...
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(Society of Chemical Industry, 2015)BACKGROUND: The objective of this work was to study the effect of two Saccharomyces cerevisiae yeast strains with different capabilities of polysaccharide liberation during alcoholic fermentation in addition to subsequent ...
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(Universidad de Chile, 2016)El uso de las levaduras comerciales en la industria del vino, ha mejorado y facilitado los manejos asociados a su elaboración, aportando mayor calidad sensorial. Hay diferentes tipos de levaduras que participan en las ...
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(MDPI, 2020)The yeastSaccharomyces cerevisiaeis the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main ...