Published articles

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13 p, 1.5 MB Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis / Vázquez Lima, Felícitas (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química) ; Silva, Paulina (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química) ; Barreiro Vázquez, Antonio (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química) ; Martínez Moreno, Rubén (Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino) ; Morales, Pilar (Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino) ; Quirós, Manuel (Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino) ; González, Ramón (Universidad de La Rioja. Instituto de Ciencias de la Vid y del Vino) ; Albiol i Sala, Joan (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química) ; Ferrer i Alegre, Pau (Universitat Autònoma de Barcelona. Departament d'Enginyeria Química)
Saccharomyces cerevisiae is the most relevant yeast species conducting the alcoholic fermentation that takes place during winemaking. Although the physiology of this model organism has been extensively studied, systematic quantitative physiology studies of this yeast under winemaking conditions are still scarce, thus limiting the understanding of fermentative metabolism of wine yeast strains and the systematic description, modelling and prediction of fermentation processes. [...]
2014 - 10.1186/1475-2859-13-85
Microbial Cell Factories, Vol. 13 (June 2014) , art. 85  

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