Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine (Q57585807)

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4 November 2019

title

Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine (English)

1 reference

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4 November 2019

main subject

wine

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fatty acid composition

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1

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4 November 2019

Gemma Beltran Casellas

2

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4 November 2019

Maite Novo

3

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4 November 2019

José M Guillamón

5

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4 November 2019

Albert Mas

6

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4 November 2019

Nicolas Rozès

7

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4 November 2019

author name string

Montse Poblet

4

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4 November 2019

publication date

1 August 2003

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International Journal of Food Microbiology

4 November 2019

published in

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4 November 2019

volume

85

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4 November 2019

issue

1-2

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4 November 2019

page(s)

127-136

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Influence of ethanol and temperature on the cellular fatty acid composition of Zygosaccharomyces bailii spoilage yeasts

4 November 2019

cites work

1 reference

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7 January 2021

RAPD analysis: a rapid technique for differentiation of spoilage yeasts

1 reference

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7 January 2021

Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids

1 reference

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7 January 2021

Ethanol tolerance in yeasts

1 reference

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7 January 2021

Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region

1 reference

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7 January 2021

The role of alterations in membrane lipid composition in enabling physiological adaptation of organisms to their physical environment

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7 January 2021

Lipid composition of Saccharomyces cerevisiae as influenced by growth temperature

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900506-8

7 January 2021

Inhibition of alcoholic fermentation of grape must by Fatty acids produced by yeasts and their elimination by yeast ghosts

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2802%2900506-8

7 January 2021

Effect of a variation of grape must temperature on the fermentative ability and the neutral lipid content ofSaccharomyces cerevisiae

1 reference

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7 January 2021

Differentiation between fermenting and spoilage yeasts in wine by total free fatty acid analysis

1 reference

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7 January 2021

Analysis of transcription and translation of glycolytic enzymes in glucose-limited continuous cultures of Saccharomyces cerevisiae

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7 January 2021

Stress tolerance and membrane lipid unsaturation in Saccharomyces cerevisiae grown aerobically or anaerobically.

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7 January 2021

Determinants of flocculence of brewer's yeast during fermentation in wort

1 reference

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7 January 2021

Microbial fatty acids and thermal adaptation

1 reference

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7 January 2021

Temperature adaptation in yeasts: the role of fatty acids.

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7 January 2021

Membrane fatty acid composition and membrane fluidity as parameters of stress tolerance in yeast

1 reference

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7 January 2021

10.1016/S0168-1605(02)00506-8

Identifiers

DOI

1 reference

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4 November 2019

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