Biological and Enological Stability of Wine Yeasts during Preservation by Periodic Transfer
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概要
- 論文の詳細を見る
- 1995-06-30
著者
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Yanagida Fujitoshi
Institute Of Enology And Viticulture Yamanashi University
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Goto S
Institute Of Enology And Viticulture Yamanashi University
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Yanagida F
The Institute Of Enology And Viticulture Yamanashi University
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SHINOHARA Takashi
Institute of Enology and Viticulture, Yamanashi University
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GOTO Shoji
Institute of Enology and Viticulture, Yamanashi University
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Shinohara T
The Institute Of Enology And Viticulture Yamanashi University
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Shinohara Takashi
Institute Of Enology And Viticulture Yamanashi University
関連論文
- Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
- Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product
- Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine
- Biological and Enological Stability of Wine Yeasts during Preservation by Periodic Transfer
- Selection and Hybridization of Wine Yeasts for Improved Winemaking Properties : Fermentation Rate and Aroma Productivity
- Utilization of KHR Killer as Genetic Marker for Purity Test of Starter Yeast during Fermentation of Grape Musts
- Distribution of Phenolic Yeasts and Production of Phenolic Off-Flavors in Wine Fermentation
- Introduction of Flocculation Property into Wine Yeasts (Saccharomyces cerevisiae) by Hybridization