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Alcoholic fermentation : modelling based on sole substrate and product measurement = Fermentation alcoolique : modélisation basée sur le substrat et la mesure des produitsBOVEE, J. P; STREHAIANO, P; GOMA, G et al.Biotechnology and bioengineering. 1984, Vol 26, Num 4, pp 328-334, issn 0006-3592Article

Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditionsDOMIZIO, P; LENCIONI, L; CIANI, M et al.International journal of food microbiology. 2007, Vol 115, Num 3, pp 281-289, issn 0168-1605, 9 p.Article

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Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple mustsDEL CAMPO, Gloria; BERREGI, Inaki; IGNACIO SANTOS, José et al.Bioresource technology. 2008, Vol 99, Num 8, pp 2857-2863, issn 0960-8524, 7 p.Article

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The influence of raw material contamination with mycotoxins on alcoholic fermentation indicatorsKLOSOWSKI, Grzegorz; MIKULSKI, Dawid; GRAJEWSKI, Jan et al.Bioresource technology. 2010, Vol 101, Num 9, pp 3147-3152, issn 0960-8524, 6 p.Article

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The influence of different yeasts on the fermentation, composition and sensory quality of cachaçaSOUZA OLIVEIRA, Evelyn; BOLINI CARDELLO, Helena Maria André; JERONIMO, Elisangela Marques et al.World journal of microbiology & biotechnology. 2005, Vol 21, Num 5, pp 707-715, issn 0959-3993, 9 p.Article

Influence of alcoholic and malolactic starter cultures on bioactive amines in Merlot winesMANFROI, Luciano; SILVA, Paulo H. A; RIZZON, Luiz A et al.Food chemistry. 2009, Vol 116, Num 1, pp 208-213, issn 0308-8146, 6 p.Article

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The effect of raw material contamination with mycotoxins on the composition of alcoholic fermentation volatile by-products in raw spiritsKLOSOWSKI, Grzegorz; MIKULSKI, Dawid.Bioresource technology. 2010, Vol 101, Num 24, pp 9723-9727, issn 0960-8524, 5 p.Article