Yeasts in the Production of Wine
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16
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Published By Springer New York

9781493997800, 9781493997824
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Yeasts Associated With Biological Ageing of Fortified Wines

2019 ◽  
pp. 433-460
Author(s):  
Tahía Benítez ◽  
Ana M. Rincón ◽  
Antonio C. Codón
Keyword(s):  
Biological Ageing ◽  
Fortified Wines

Spoilage Yeasts in Wine Production

2019 ◽  
pp. 375-394 ◽  
Author(s):  
Manuel Malfeito-Ferreira ◽  
Ana Carla Silva
Keyword(s):  
Wine Production ◽  
Spoilage Yeasts

Yeasts and Their Metabolic Impact on Wine Flavour

2019 ◽  
pp. 43-80 ◽  
Author(s):  
Angela Capece ◽  
Patrizia Romano
Keyword(s):  
Wine Flavour

Wine Yeasts and Consumer Health

2019 ◽  
pp. 343-373
Author(s):  
Lisa Granchi ◽  
Marilena Budroni ◽  
Doris Rauhut ◽  
Giacomo Zara
Keyword(s):  
Consumer Health ◽  
Wine Yeasts

Production and Utilisation of Yeast Biomass for Wine Fermentation

2019 ◽  
pp. 263-281
Author(s):  
Richard Degré ◽  
Anne Ortiz-Julien ◽  
Forbes Wardrop ◽  
Zhigen Zhang
Keyword(s):  
Wine Fermentation ◽  
Yeast Biomass

New Insights Into Wine Yeast Diversities

2019 ◽  
pp. 117-163
Author(s):  
Warren Albertin ◽  
Isabelle Masneuf-Pomarede ◽  
Virginie Galeote ◽  
Jean-Luc Legras
Keyword(s):  
Wine Yeast

Genetic Improvement of Wine Yeasts

2019 ◽  
pp. 315-342 ◽  
Author(s):  
Ileana Vigentini ◽  
Ramon Gonzalez ◽  
Jordi Tronchoni
Keyword(s):  
Genetic Improvement ◽  
Wine Yeasts
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