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  • 1-10 ل  11 نتائج ل ""Anthocyanins""

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Collection : Universidad Politecnica De Madrid
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Conference

Use of natural anthocyanins of grape, lees and wood extracts as dyes and flavourings in the elaboration of wine vermouth

Subjects: Ciencia y Tecnología de Alimentos

  • Source: Proceedings of the 40th World Congress of Vine and Wine | 40th World Congress of Vine and Wine | 29-05-2017/02-06-2017 | Sofía, Bulgaria

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Academic Journal

Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines

Subjects: Ciencia y Tecnología de Alimentos

  • Source: Molecules, ISSN 1420-3049, 2019-02, Vol. 24, No. 3

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Academic Journal

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Subjects: Ciencia y Tecnología de Alimentos

  • Source: Food Chemistry, ISSN 0308-8146, 2013, Vol. 148

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Academic Journal

Influence of Saccharomyces and non-Saccharomyces Yeasts in the Formation of Pyranoanthocyanins and Polymeric Pigments during Red Wine Making

Subjects: Ciencia y Tecnología de Alimentos

  • Source: Molecules, ISSN 1420-3049, 2019-12, Vol. 24, No. 24

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Academic Journal

The impacts of Lachancea thermotolerans yeast strains on winemaking

Subjects: Ciencia y Tecnología de Alimentos

  • Source: Applied Microbiology And Biotechnology, ISSN 0175-7598, 2018-08, Vol. 102, No. 16

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Academic Journal

Use of Schizosaccharomyces strains for wine fermentation? Effect on the wine composition and food safety

Subjects: Ciencia y Tecnología de Alimentos

  • Source: International Journal of Food Microbiology, ISSN 0168-1605, 2016, Vol. 232

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Conference

Impact on agronomic parameters in Vines and wine quality of foliar treatments with specific fractions of yeast derivatives

Subjects: Agricultura

  • Source: 65th ASEV National Conference & 39th ASEV Eastern Section Annual Meeting | 65th ASEV National Conference & 39th ASEV Eastern Section Annual Meeting | 23/06/2014 - 27/06/2014 | Hyatt Regency Austin,

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Conference

Reduction of 4-ethylphenol contents in red wines using HCDC+ yeasts and cinnamyl esterases

Subjects: Ciencia y Tecnología de Alimentos

  • Source: Proceedings of the 36th World Congress of Vine and Wine 11th General Assembly of the OIV. Books abstracts. | 36th World Congress of Vine and Wine 11th General Assembly of the OIV | 02/06/2013 -

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Conference

Use of Schizosaccharomyces pombe to produce stable pigments during red winemaking

Subjects: Ciencia y Tecnología de Alimentos

  • Source: Proceedings of the 36th World Congress of Vine and Wine 11th General Assembly of the OIV. Books abstracts. | 36th World Congress of Vine and Wine 11th General Assembly of the OIV | 02/06/2013 -

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Conference

Sensorial repercussions of the formation of vinylphenolic pyranoanthocyanins

Subjects: Ciencia y Tecnología de Alimentos

  • Source: CD de Actas del XXXIst OIV World Congress of Vine and Wine | XXXIst OIV World Congress of Vine and Wine | 15/06/2008-20/06/2008 | Verona, Italia

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  • 1-10 ل  11 نتائج ل ""Anthocyanins""