Keyword Connections

non-saccharomyces yeast

Journals

1

1 Microorganisms

Research Groups

0

No Research Group Connected

Bibliographies

4

1 can Reduce Acetic Acid Produced by Spontaneous Fermentation Microbiota.

2 The utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine.

3 Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

4 aroma profile of montepulciano d’abruzzo wine fermented by single and co-culture starters of autochthonous saccharomyces and non-saccharomyces yeasts