yeast strain
- You have accessRestricted accessYeast Assimilable Nitrogen Optimization for Cool-Climate RieslingCamila M. Tahim, Anna Katharine MansfieldAm J Enol Vitic. 2019 70: 127-138 ; DOI: 10.5344/ajev.2018.17087Camila M. Tahim1Graduate Student, Department of Food Science, NYSAES, Cornell University, Geneva, NY 14456Anna Katharine Mansfield2Associate Professor, Department of Food Science, NYSAES, Cornell University, Geneva, NY 14456
- You have accessRestricted accessInfluence of Yeast Strain, Bentonite Addition, and Aging Time on Volatile Compounds of Sparkling WinesM. Angeles Pozo-Bayón, Encarnación Pueyo, Pedro J. Martín-Álvarez, Adolfo J. Martínez-Rodríguez, M. Carmen PoloAm J Enol Vitic. 2003 54: 273-278 ; DOI: 10.5344/ajev.2003.54.4.273M. Angeles Pozo-BayónInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainEncarnación PueyoInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainPedro J. Martín-ÁlvarezInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainAdolfo J. Martínez-RodríguezInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid SpainM. Carmen PoloInstituto de Fermentaciones Industriales, Consejo Superior de Investigaciones Cientificas, C/ Juan de la Cierva 3, 28006 Madrid Spain
- You have accessRestricted accessEffect of Fermentation, Storage Sur Lie or Post-Fermentation Thermal Processing on White Riesling (Vitis vinifera L.) GlycoconjugatesB. W. Zoecklein, J. E. Marcy, Y. JasinskiAm J Enol Vitic. 1997 48: 397-402 ; DOI: 10.5344/ajev.1997.48.4.397B. W. ZoeckleinDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061-0418.J. E. MarcyDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061-0418.Y. JasinskiDepartment of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061-0418.
- You have accessRestricted accessFactors Contributing to Urea Formation in Commercially Fermented WinesC. S. Ough, D. Stevens, T. Sendovski, Z. Huang, D. AnAm J Enol Vitic. 1990 41: 68-73 ; DOI: 10.5344/ajev.1990.41.1.68C. S. OughDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.D. StevensDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.T. SendovskiDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.Z. HuangDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.D. AnDepartment of Viticulture and Enology, University of California, Davis, CA 95616-5270.