21 results on '"Rozès, Nicolás"'
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2. Characterization of malolactic fermentation by Lactiplantibacillus plantarum in red grape must
3. Sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae in rosé wines enhances malolactic fermentation and potentially improves colour stability
4. Comparative study of inoculation strategies of Torulaspora delbrueckii and Saccharomyces cerevisiae on the performance of alcoholic and malolactic fermentations in an optimized synthetic grape must
5. The yeast mRNA-binding protein Cth2 post-transcriptionally modulates ergosterol biosynthesis in response to iron deficiency
6. Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach
7. Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines
8. Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations
9. Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation
10. The lipid composition of yeast cells modulates the response to iron deficiency
11. Enhancing wine malolactic fermentation: Variable effect of yeast mannoproteins on Oenococcus oeni strains
12. Regulation of yeast fatty acid desaturase in response to iron deficiency
13. Phenotypic analysis of mutant and overexpressing strains of lipid metabolism genes in Saccharomyces cerevisiae: Implication in growth at low temperatures
14. Lipid composition of wine strains of Saccharomyces kudriavzevii and Saccharomyces cerevisiae grown at low temperature
15. Microbial population dynamics during the processing of Arbequina table olives
16. Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds
17. Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations
18. Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations
19. Changes in wine yeast storage carbohydrate levels during preadaptation, rehydration and low temperature fermentations
20. Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine
21. Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae
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