Works on Fermentation and Sensory Analysis
Published research works tagged with the topic “Fermentation and Sensory Analysis”.
8 works
Showing 1 to 8 of 8 works
Secondary Bud Gas Exchange, Growth, and Fruitfulness of Vitis vinifera L. cultivars, ‘Grenache’ and ‘Cabernet Sauvignon…
In 2017, the grape and wine industry had an overall economic impact of $13.1 billion within the state of Texas. The majority of grapes grown in Texas are produced within the Texas…
Microbotryozyma lacustris sp. nov. (Basidiomycota, Ustilentylomataceae) and Cyberlindnera basumtsoensis sp. nov. (Ascom…
High-altitude lakes in Tibet represent unique and underexplored reservoirs of microbial diversity. An investigation of yeast diversity in Basom Lake, a high-altitude lake in Tibet…
Three novel Ascomycota (Saccharomycetes, Saccharomycetales) yeast species derived from the traditional Mexican alcoholi…
The abundant variety of yeasts and their diverse applications have essential roles in traditional Mexican alcoholic beverage fermentation processes. During our investigation of ye…
Kodamaea hongheensis f.a., sp. nov., Kodamaea ovata f.a., sp. nov. and Kodamaea yamadae f.a., sp. nov., three new yeas…
Kodamaea includes a growing number of interesting yeasts of the family Debaryomycetacae that are widely distributed in temperate, subtropical and tropical regions of different con…
Five new additions to the genus Spathaspora (Saccharomycetales, Debaryomycetaceae) from southwest China
Spathaspora is an important genus of d-xylose-fermenting yeasts that are poorly studied in China. During recent yeast collections in Yunnan Province in China, 13 isolates of Spath…
Vitis shizishanensis, a new species of the grape genus from Hubei province, China
Vitis shizishanensis (Vitaceae), a new species from Hubei, China, is described and illustrated. It is morphologically similar to V. flexuosa and V. bryoniifolia, but differs in le…