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Title of Journal: Eur Food Res Technol

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Abbravation: European Food Research and Technology

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Springer-Verlag

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DOI

10.1007/s00424-008-0574-6

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ISSN

1438-2385

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Oenological versatility of Emphasis Type="Italic"

Authors: J A SuárezLepe F Palomero S Benito F Calderón A Morata
Publish Date: 2012/07/25
Volume: 235, Issue: 3, Pages: 375-383
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Abstract

The biodiversity of nonSaccharomyces yeasts is currently a topic of great interest The possibility of their use in winemaking has led to much research into the metabolic and structural properties of some of these yeasts such as those belonging to Torulaspora Pichia Hanseniaspora and Hansenula The present work reviews our knowledge of the genus Schizosaccharomyces the use of which in winemaking has recently been discussed at the International Organisation of Vine and Wine However despite offering the advantage of malic dehydrogenase activity plus a wall structure that ensures the autolytic release of mannoproteins and polysaccharides during ageing over lees only one commercial strain of Schizosaccharomyces pombe is currently available

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  2. Rapid determination of nitrosamines in sausage and salami using microwave-assisted extraction and dispersive liquid–liquid microextraction followed by gas chromatography–mass spectrometry
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  4. Antioxidant activity of rosemary and thyme by-products and synergism with added antioxidant in a liposome system
  5. Optimization of nano-emulsions production by microfluidization
  6. Contamination of commercially available L- tryptophan by related substances
  7. Methyl jasmonate in conjunction with ethanol treatment increases antioxidant capacity, volatile compounds and postharvest life of strawberry fruit
  8. Effect of roasting on the radical scavenging activity of cocoa beans
  9. Some characteristics of acetylated, cross-linked and dual modified Indian rice starches
  10. Evaluation of the operationally defined soluble, insoluble, and complexing copper consumed through drinking water in human saliva
  11. Detection of histamine-producing bacteria using polymerase chain reaction techniques and DNA probes
  12. Comparison of ultra-high-pressure water jet and conventional rotating blade cutting for the production of fresh-cut iceberg ( Lactuca sativa L.) and endive ( Cichorium endivia L.)
  13. NIR and PLS discriminant analysis for predicting the processability of malt during lautering
  14. NIR and PLS discriminant analysis for predicting the processability of malt during lautering
  15. Superoxide dismutase from hen’s egg yolk can protect fatty acids from peroxidative damage
  16. The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents
  17. Modification of imitation cheese structure and rheology using pre-gelatinised starches
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  19. Establishment of a quadruplex real-time PCR for screening of genetically modified tomatoes
  20. Preparation, characterization, bioavailability in vitro and in vivo of tea polysaccharides–iron complex
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  22. Preliminary geoherbalism study of Dendrobium officinale food by DNA molecular markers
  23. Surface functional properties of blood plasma protein fractions
  24. Functional properties of water kefiran and its use as a hydrocolloid in baking
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  27. Water content of roasted coffee: impact on grinding behaviour, extraction, and aroma retention
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  54. Optimization of microwave frying of osmotically dehydrated potato slices by using response surface methodology
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