✦ LIBER ✦

A genetically improved wine yeast

✍ Scribed by G. A. Farris; F. Fatichenti; L. Bifulco; E. Berardi; P. Deiana; T. Satta

Publisher: Springer Netherlands
Year: 1992
Tongue: English
Weight: 248 KB
Volume: 14
Category: Article
ISSN: 0141-5492
DOI: 10.1007/bf01023362

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Strategies and perspectives for genetic

Strategies and perspectives for genetic improvement of wine yeasts

✍ Paolo Giudici; Lisa Solieri; Andrea M. Pulvirenti; Stefano Cassanelli 📂 Article 📅 2004 🏛 Springer 🌐 English ⚖ 155 KB

Genetic analysis of apomictic wine yeast

Genetic analysis of apomictic wine yeasts

✍ Francisco Castrejón; Enrique Martínez-Force; Tahía Benítez; AntonioC. Codón 📂 Article 📅 2004 🏛 Springer-Verlag 🌐 English ⚖ 592 KB

The potential of genetic engineering for

The potential of genetic engineering for improving brewing, wine-making and baking yeasts

✍ S. Dequin 📂 Article 📅 2001 🏛 Springer 🌐 English ⚖ 135 KB

Investigations on the genetics of foamin

Investigations on the genetics of foaming in wine yeasts

✍ R. J. Thornton 📂 Article 📅 1978 🏛 Springer 🌐 English ⚖ 250 KB

Sterols from wine yeast biomass

✍ G. G. Alkhazashvili; V. G. Leont'eva; D. I. Kalatozishvili; T. I. Mayakova; L. A 📂 Article 📅 1983 🏛 Springer 🌐 English ⚖ 186 KB

Wine yeast fermentation vigor may be imp

Wine yeast fermentation vigor may be improved by elimination of recessive growth-retarding alleles

✍ Manuel Ramírez; José A. Regodón; Francisco Pérez; José E. Rebollo 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 128 KB

The presence of recessive growth-retarding alleles can reduce the fitness of industrial wine yeasts. In nature, these alleles are supposed to be eliminated through "genome renewal". We emulated this process in the laboratory to increase the fermentation vigor of wine yeasts. The procedure is simply