Browsing by subject Refermentation
Showing results 1 to 4 of 4.
|2015||Combined use of Wallerstein and Zygosaccharomyces bailii modified differential media to isolate yeasts for the controlled reduction of volatile acidity of grape musts and wines||Vilela, A.; Schuller, Dorit Elisabeth; Amaral, C., et al.||Article||Open access|
|2010||Effect of refermentation conditions and microoxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines||Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.||Article||Open access|
|2007||Isolation of yeast strains with ability to reduce volatile acidity of wines||Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.||Poster||Open access|
|May-2008||Reduction of volatile acidity of wines by isolated and commercial yeast strains||Moura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.||Oral presentation||Open access|