Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling

Lignende værker

• Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition
  af: Alonso-del-Real, Javier, et al.
  Udgivet: (2017)
• The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation
  af: Alonso-del-Real, Javier, et al.
  Udgivet: (2017)
• Temperature Shapes Ecological Dynamics in Mixed Culture Fermentations Driven by Two Species of the Saccharomyces Genus
  af: Balsa-Canto, Eva, et al.
  Udgivet: (2020)
• Metabolomic Comparison of Saccharomyces cerevisiae and the Cryotolerant Species S. bayanus var. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature
  af: López-Malo, María, et al.
  Udgivet: (2013)
• Combined Isotopic Tracer and Modelling Approach Reveals Differences in Nitrogen Metabolism in S. cerevisiae, S. uvarum and S. kudriavzevii Species
  af: Romain Minebois, et al.
  Udgivet: (2025-04-01)