首页> 外文OA文献 >Use of immobilized saccharomyces cerevisiae cells to reduce volatile acidity of acidic wines

【2h】

Use of immobilized saccharomyces cerevisiae cells to reduce volatile acidity of acidic wines

机译：固定化酿酒酵母细胞减少酸性酒的挥发性酸度的用途

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Moura A. Vilela; Schuller Dorit; Faia A. Mendes; Côrte-Real Manuela;
展开▼
作者单位

展开▼
年度 2011
总页数
原文格式 PDF
正文语种 eng
中图分类

相似文献

外文文献
中文文献
专利

1. Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells [J] . Vilela A., Schuller D., Mendes-Faia A., Applied Microbiology and Biotechnology . 2013,第11期

机译：固定化的酿酒酵母细胞降低酸性酒的挥发性酸度
2. Effects of acetic acid, ethanol, and SO_2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains [J] . Vilela-Moura A., Schuller D., Mendes-Faia A., Applied Microbiology and Biotechnology . 2010,第4期

机译：乙酸，乙醇和SO_2对两种酿酒酵母商业菌株去除酸性酒中挥发性酸度的影响
3. Effects of acetic acid, ethanol, and SO₂ on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains [J] . Alice Vilela-Moura, Dorit Schuller, Arlete Mendes-Faia, Applied Microbiology and Biotechnology . 2010,第4期

机译：乙酸，乙醇和SO _{2 对两种酿酒酵母商业菌株去除酸性酒中挥发性酸的影响}
4. Influence of immobilized Starmerella bombicola cells on Saccharomyces cerevisiae PDC1 and ADH1 genes during wine fermentation [C] . MILANOVIC Vesna, COMITINI Francesca, ORO Lucia, Microbial diversity 2011 : environmental stress and adaptation . 2011

机译：固定化Starmerella bombicola细胞对葡萄酒发酵过程中啤酒酵母PDC1和ADH1基因的影响
5. Effect of different strains of Saccharomyces cerevisiae on volatiles produced in Sonoma Valley wines (California). [D] . Patel, Sangeeta Bhagubhai. 2001

机译：不同菌株的酿酒酵母对索诺玛山谷葡萄酒（加利福尼亚州）中产生的挥发物的影响。
6. Evaluation of the volatile profile of wax apple (Syzygium samarangense) wines fermented with different commercial Saccharomyces cerevisiae strains [O] . Xue Lin, Xiaoping Hu, Wuyang Wu, 2019

机译：用不同商业啤酒酵母菌株发酵的蜡苹果（Syzygium samarangense）葡萄酒的挥发性特征评估
7. Effects of acetic acid, ethanol and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains [O] . Moura A. Vilela, Schuller Dorit Elisabeth, Faia A. Mendes, 2010

机译：乙酸，乙醇和二氧化硫对两种酿酒酵母商业菌株去除酸性酒中挥发性酸的影响

Use of immobilized saccharomyces cerevisiae cells to reduce volatile acidity of acidic wines

著录项

引文网络

相似文献

相关主题

期刊订阅