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The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation

机译：使用酿酒酵母和苦丁茶的混合种群减少葡萄酒中的乙醇含量：有限的通气量，接种量比和连续接种

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Javier Alonso-del-Real; Alba Contreras-Ruiz; Gabriel L. Castiglioni; Eladio Barrio; Amparo Querol;
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1. The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation [J] . Javier Alonso-del-Real, Alba Contreras-Ruiz, Gabriel L. Castiglioni, Frontiers in Microbiology . 2017,第4期

机译：酿酒酵母和 S混合种群的使用。 kudriavzevii 降低葡萄酒中的乙醇含量：有限的曝气，接种比例和顺序接种
2. The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation [J] . Javier Alonso-del-Real, Alba Contreras-Ruiz, Gabriel L. Castiglioni, Frontiers in Microbiology . 2017,第6期

机译：酿酒酵母和 S混合种群的使用。 kudriavzevii 降低葡萄酒中的乙醇含量：有限的曝气，接种比例和顺序接种
3. Enological characterization of Spanish Saccharomyces kudriavzevii strains, one of the closest relatives to parental strains of winemaking and brewing Saccharomyces cerevisiae × S. kudriavzevii hybrids [J] . D. Peris, L. Perez-Traves, C. Belloch, Food microbiology . 2016,第FEBaPTaB期

机译：西班牙酿酒酵母（Saccharomyces kudriavzevii）菌株（与酿酒和酿造酿酒酵母（Saccharomyces cerevisiae）×酿酒酵母（S. kudriavzevii）杂种的亲本菌株最亲近的亲戚之一）的酶学表征
4. Effect of Mixed Inoculums Volume and pH on Anti Nutritional Level in Cabbage Fermentation using Saccharomyces cerevisiae and Lactobacillus plantarum [C] . Tinok Dwi Ananda, Arie Srihardyastutie, Sasangka Prasetyawan Annual Basic Science International Conference . 2019

机译：混合造物体积和pH对白菜酿酒酵母和乳酸杆菌患者抗营养水平的影响
5. Utilization of nitrogen compounds in the fermentation of Must Garnacha and Chardonnay inoculated with different strains of Saccharomyces cerevisiae. Content of biogenic amines in the wines. [D] . Torrea Goni, Diego. 2000

机译：接种酿酒酵母不同菌株的Must Garnacha和霞多丽发酵中氮化合物的利用。葡萄酒中生物胺的含量。
6. The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration Inoculum Proportions and Sequential Inoculation [O] . Javier Alonso-del-Real, Alba Contreras-Ruiz, Gabriel L. Castiglioni, -1

机译：使用酿酒酵母和库氏葡萄球菌的混合种群减少葡萄酒中的乙醇含量：有限的曝气接种比例和顺序接种
7. Natural hybrids of S. cerevisiae×S. kudriavzevii share alleles with European wild populations of Saccharomyces kudriavzevii [O] . Lopes, Christian A., Barrio, Eladio, Querol, Amparo 2010

机译：酿酒酵母×S的天然杂种。 kudriavzevii与欧洲野生酿酒酵母共有等位基因

The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation

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