immobilized yeast
- You have accessRestricted accessApplication of a New Organic Yeast Immobilization Method for Sparkling Wine ProductionAnna Puig-Pujol, Eva Bertran, Teresa García-Martínez, Fina Capdevila, Santiago Mínguez, Juan Carlos MauricioAm J Enol Vitic. 2013 64: 386-394 ; DOI: 10.5344/ajev.2013.13031Anna Puig-Pujol1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainEva Bertran1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainTeresa García-Martínez2Department of Microbiology, Severo Ochoa Building, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain.Fina Capdevila1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainSantiago Mínguez1Department of Enological Research, Institute of Agrifood Research and Technology–Catalan Institute of Vine and Wine (IRTA-INCAVI), Plaça Àgora 2, 08720 Vilafranca del Penedès, Barcelona, SpainJuan Carlos Mauricio2Department of Microbiology, Severo Ochoa Building, Campus of Rabanales, University of Córdoba, 14014 Córdoba, Spain.
- You have accessRestricted accessMalic Acid Consumption by Dry Immobilized Cells of Schizosaccharomyces pombeSofía Silva, Felipe Ramón-Portugal, Patricia Andrade, Susana Abreu, Maria de Fatima Texeira, Pierre StrehaianoAm J Enol Vitic. 2003 54: 50-55 ; DOI: 10.5344/ajev.2003.54.1.50Sofía SilvaProenol, Indústria Biotecnológica Lda., Travessa das Lages, 267, Apartado 547, 4405-194 Canelas, V.N.Gaia, PortugalFelipe Ramón-PortugalPatricia AndradeSusana AbreuMaria de Fatima Texeira
- You have accessRestricted accessVolatile Compound Formation in White Wines Fermented Using Immobilized and Free YeastMizuo Yajima, Koki YokotsukaAm J Enol Vitic. 2001 52: 210-218 ; DOI: 10.5344/ajev.2001.52.3.210Mizuo YajimaAsama Chemical Co., Ltd., Kodenma-cho, Chuo-ku, Tokyo 103-0001, Japan
- You have accessRestricted accessProduction of Bottle-Fermented Sparkling Wine Using Yeast Immobilized in Double-Layer Gel Beads or StrandsKoki Yokotsuka, Mizuo Yajima, Toshihide MatsudoAm J Enol Vitic. 1997 48: 471-481 ; DOI: 10.5344/ajev.1997.48.4.471Koki YokotsukaThe Institute of Enology and Viticulture, Yamanashi University, Kofu, Yamanashi 400, JapanMizuo Yajima
- You have accessRestricted accessImmobilization of Saccharomyces cerevisiae in Calcium Alginate Gel and Its Application to Bottle-Fermented Sparkling Wine ProductionM. D. Fumi, G. Trioli, M. G. Colombi, O. ColagrandeAm J Enol Vitic. 1988 39: 267-272 ; DOI: 10.5344/ajev.1988.39.4.267M. D. FumiIstituto di Enologia, Facoltà di Agraria, Università Cattolica Sacro Cuore, Piacenza, Italy.G. TrioliIstituto di Enologia, Facoltà di Agraria, Università Cattolica Sacro Cuore, Piacenza, Italy.M. G. ColombiIstituto di Enologia, Facoltà di Agraria, Università Cattolica Sacro Cuore, Piacenza, Italy.O. ColagrandeIstituto di Enologia, Facoltà di Agraria, Università Cattolica Sacro Cuore, Piacenza, Italy.