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Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

机译：在闪亮的葡萄酒培训期间酿酒酵母酿酒座突出的生物过程

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María del Carmen González-Jiménez; Teresa García-Martínez; Anna Puig-Pujol; Fina Capdevila; Jaime Moreno-García; Juan Moreno; Juan Carlos Mauricio;
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1. Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production [J] . Gonzalez-Royo Elena, Pascual Olga, Kontoudakis Nikolaos, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2015,第5期

机译：在基础酒中连续接种非酿酒酵母（Torulaspora delbrueckii或Metschnikowia pulcherrima）和酿酒酵母后产生的酿酒学后果
2. Oenological consequences of sequential inoculation with non-Saccharomyces yeasts (Torulaspora delbrueckii or Metschnikowia pulcherrima) and Saccharomyces cerevisiae in base wine for sparkling wine production [J] . Gonzalez-Royo Elena, Pascual Olga, Kontoudakis Nikolaos, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2015,第5期

机译：与非糖酵母酵母（Torulaspora delbrueckii或Metschnikowia pulcherrima）和酿酒酵母生产中的酿酒酵母酿酒酵母的卵巢后果
3. Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production [J] . Paola Di Gianvito, Giorgia Perpetuini, Fabrizia Tittarelli, Food research international . 2018,第jula期

机译：酿酒酵母菌株对传统起泡酒生产的影响
4. Isolation of Saccharomyces Cerevisiae GJ03 from the Spontanous Fermentation Orange Wine and Application in the Course of Orange Wine Brewing [C] . Wei Xu, Jing Wang, Dawei Zhang International Conference on Manufacturing Science and Engineering . 2013

机译：从自发发酵橙葡萄酒中分离酿酒酵母GJ03，在橙葡萄酒酿造过程中的应用
5. The Influence of Saccharomyces cerevisiae on Acetaldehyde Production in Cabernet Sauvignon Wines Treated with Micro-oxygenation [D] . Hara, Masatoshi. 2019

机译：酿酒酵母对微氧处理赤霞珠葡萄葡萄球菌生产的影响
6. Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration [O] . María del Carmen González-Jiménez, Teresa García-Martínez, Anna Puig-Pujol, 2020

机译：在闪亮的葡萄酒培训期间酿酒酵母酿酒座突出的生物过程
7. Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae [O] . Martí-Raga, Maria, Peltier, Emilien, Mas, Albert, 2017

机译：表型适应酿酒酵母第二次发酵的遗传原因

Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

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