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The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content.
Contreras, A; Hidalgo, C; Schmidt, S; Henschke, P A; Curtin, C; Varela, C.
Afiliação
  • Contreras A; The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia; Department of Chemical and Bioprocess Engineering, College of Engineering, Pontificia Universidad Católica de Chile, Casilla 306 Correo 22, Santiago, Chile.
  • Hidalgo C; The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia; Instituto de Investigaciones Agropecuarias, La Platina Research Station, Avenida Santa Rosa 11610, La Pintana, 8831314, Santiago, Chile.
  • Schmidt S; The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia.
  • Henschke PA; The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia; School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
  • Curtin C; The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia.
  • Varela C; The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia, 5064, Australia. Electronic address: Cristian.Varela@awri.com.au.
Int J Food Microbiol ; 205: 7-15, 2015 Jul 16.
Article em En | MEDLINE | ID: mdl-25866906
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vinho / Leveduras / Zygosaccharomyces / Etanol / Torulaspora / Fermentação / Microbiologia de Alimentos Idioma: En Ano de publicação: 2015 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Vinho / Leveduras / Zygosaccharomyces / Etanol / Torulaspora / Fermentação / Microbiologia de Alimentos Idioma: En Ano de publicação: 2015 Tipo de documento: Article