Murat et al.
2001
Effect of Saccharomyces cerevisiae yeast strains on the liberation of volatile thiols in Sauvignon blanc wine
Ciani et al.
1997
Oenological properties of non-Saccharomyces yeasts associated with wine-making
Torresi et al.
2011
Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review
EP2634247B1
(en )
2014-09-10
Strain of saccharomyces cerevisiae and its use for the production of alcoholic beverages
Pretorius et al.
1999
Yeast biodiversity in vineyards and wineries and its importance to the South African wine industry: a review
Jolly et al.
2003
The effect of non-Saccharomyces yeasts on fermentation and wine quality
López et al.
2015
Screening of β‐glucosidase and β‐xylosidase activities in four non‐Saccharomyces yeast isolates
Reed et al.
1988
Technology of yeast usage in winemaking
CA2360773A1
(fr )
2000-08-10
Procede de production d'ethanol avec apport frequent de levure
Catrileo et al.
2020
Adaptive laboratory evolution of native Torulaspora delbrueckii YCPUC10 with enhanced ethanol resistance and evaluation in co-inoculated fermentation
Weeks
1969
Production of sulfur dioxide-binding compounds and of sulfur dioxide by two Saccharomyces yeasts
NZ586970A
(en )
2012-10-26
A method for production of a wine with lower content of alcohol
Mora et al.
1991
Effects of some treatments of grape juice on the population and growth of yeast species during fermentation
Kourkoutas et al.
2004
High-temperature wine making using the thermotolerant yeast strain Kluyveromyces marxianus IMB3
Sangorrín et al.
2002
The use of killer biotyping in an ecological survey of yeast in an old patagonian winery
Iconomopoulou et al.
2002
Low temperature and ambient temperature wine making using freeze dried immobilized cells on gluten pellets
Poussier et al.
2003
Influence of different maceration techniques and microbial enzymatic activities on wine stilbene content
MD1495F1
(ro )
2000-06-30
Procedeu de obtinere a distilatului de vin pentru brandy
Roldán et al.
2006
Use of Trichoderma enzymatic extracts on vinification of Palomino fino grapes in the sherry region
ES2089982A1
(es )
1996-10-01
Nueva cepa de saccharomyces cerevisiae ex88 y su aplicacion en procesos de vinificacion de mostos.
ATE305505T1
(de )
2005-10-15
Verbessertes weinbereitungsverfahren
DE69409354D1
(de )
1998-05-07
Dextranase, Herstellungsverfahren und dafür kodierende DNS
Papathanasiou et al.
2006
Winemaking ability of wild yeast strains and comparative volatile profiles of wines fermented at 12° or 20° C
US4397877A
(en )
1983-08-09
Heat treatment of active dried yeast and product thereof
Graham
1979
Influence of yeast strain and pH on pyruvic acid production during alcoholic fermentation