검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Starmerella bacillaris and Saccharomyces cerevisiae mixed fermentations to reduce ethanol content in wine Englezos V, Rantsiou K, Cravero F, Torchio F, Ortiz-Julien A, Gerbi V, Rolle L, Cocolin L Applied Microbiology and Biotechnology, 100(12), 5515, 2016 |
| 2 |
Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation Rollero S, Bloem A, Camarasa C, Sanchez I, Ortiz-Julien A, Sablayrolles JM, Dequin S, Mouret JR Applied Microbiology and Biotechnology, 99(5), 2291, 2015 |
| 3 |
Towards an understanding of the adaptation of wine yeasts to must: relevance of the osmotic stress response Jimenez-Marti E, Gomar-Alba M, Palacios A, Ortiz-Julien A, Olmo ML Applied Microbiology and Biotechnology, 89(5), 1551, 2011 |
| 4 |
Analysis of the expression of some stress induced genes in several commercial wine yeast strains at the beginning of vinification Zuzuarregui A, Carrasco P, Palacios A, Julien A, del Olmo M Journal of Applied Microbiology, 98(2), 299, 2005 |
| 5 |
Assimilation of grape phytosterols by Saccharomyces cerevisiae and their impact on enological fermentations Luparia V, Soubeyrand V, Berges T, Julien A, Salmon JM Applied Microbiology and Biotechnology, 65(1), 25, 2004 |