Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Maksim Y. Shalamitskiy"'
Autor:
Michail A. Eldarov, Daria A. Avdanina, Elena Ivanova, Maksim Y. Shalamitskiy, Tatiana N. Tanashchuk, Tatiana Vybornaya, Nikolai V. Ravin, Svetlana A. Kishkovskaya, Andrey V. Mardanov
Publikováno v:
Fermentation, Vol 7, Iss 3, p 188 (2021)
Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface
Externí odkaz:
https://doaj.org/article/e896822adea94152869d5937126f846b
Publikováno v:
Magarach. Vinogradstvo i Vinodelie. :328-332
Из всех процессов, вызываемых молочнокислыми бактериями в винах, единственно полезным является яблочно-молочное брожение (ЯМБ), основно
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44c05a1ea7afc7f6cfb6fd5b229d84b7
https://doi.org/10.35547/im.2019.21.4.010
https://doi.org/10.35547/im.2019.21.4.010
Autor:
Andrey V. Mardanov, Svetlana A. Kishkovskaya, Tatiana Vybornaya, Tatiana N. Tanashchuk, Maksim Y. Shalamitskiy, Daria A. Avdanina, Elena Ivanova, Nikolai V. Ravin, Michail A. Eldarov
Publikováno v:
Fermentation, Vol 7, Iss 188, p 188 (2021)
Fermentation; Volume 7; Issue 3; Pages: 188
Fermentation; Volume 7; Issue 3; Pages: 188
Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a1c2f4809b08beafc85c8bdf5e200e6
https://doi.org/10.3390/fermentation7030188
https://doi.org/10.3390/fermentation7030188