Browsing by subject Volatile acidity

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Showing results 1 to 9 of 9.
Issue DateTitleAuthor(s)TypeAccess
2015Combined use of Wallerstein and Zygosaccharomyces bailii modified differential media to isolate yeasts for the controlled reduction of volatile acidity of grape musts and winesVilela, A.; Schuller, Dorit Elisabeth; Amaral, C., et al.ArticleOpen access
2010Effect of refermentation conditions and microoxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
2010Effects of acetic acid, ethanol and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strainsMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
Dec-2005Isolation and characterization of yeast strains with ability to decrease volatile acidity of winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.AbstractOpen access
27-Apr-2009Isolation of yeast strains with ability to reduce volatile acidity of winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.AbstractOpen access
May-2008Reduction of volatile acidity of wines by isolated and commercial yeast strainsMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.Oral presentationOpen access
Oct-2008Reduction of volatile acidity of wines by selected yeast strainsMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
2011The impact of acetate metabolism on yeast fermentative performance and wine quality : reduction of volatile acidity of grape musts and winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.ArticleOpen access
2011Use of immobilized saccharomyces cerevisiae cells to reduce volatile acidity of acidic winesMoura, A. Vilela; Schuller, Dorit Elisabeth; Faia, A. Mendes, et al.PosterRestricted access (UMinho)