Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Stefano Scansani"'
Autor:
Niël van Wyk, Stefano Scansani, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn
Publikováno v:
Applied Sciences, Vol 12, Iss 14, p 6919 (2022)
In this study, the impact of the apiculate yeast Hanseniaspora occidentalis as a co-partner with Saccharomyces cerevisiae was investigated in a sequential-type mixed-culture fermentation of Muscaris grape must. As with other fermentation trials using
Externí odkaz:
https://doaj.org/article/3fbdde521b8b4b2aa15b41b1da24a1cd
Autor:
Annette Wagner, Stefan Dussling, Stefano Scansani, Peter Bach, Michael Ludwig, Christof B. Steingass, Frank Will, Ralf Schweiggert
Publikováno v:
Molecules, Vol 27, Iss 8, p 2459 (2022)
In this work, two vintages (2019 and 2020) of red-fleshed ‘Weirouge’ apples were processed with the innovative spiral filter press technology to investigate juice production in an oxygen-reduced atmosphere. After pressing, a more brilliant red co
Externí odkaz:
https://doaj.org/article/7df11f06c46d4350b745b5f803b44280
Publikováno v:
Foods, Vol 9, Iss 10, p 1423 (2020)
This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid. It also studies a sel
Externí odkaz:
https://doaj.org/article/686043bab2594de6ab6a6a5798ecab13
Autor:
Stefano Scansani, Niël van Wyk, Khalil Bou Nader, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Ludwig Pasch, Isak S. Pretorius, Christian von Wallbrunn, Sylvia Schnell, Doris Rauhut
Publikováno v:
International Journal of Food Microbiology. 365:109549
Certain yeast species belonging to the Pichia genus are known to form a distinctive film on grape must and wine. In a mixed-culture type fermentation, Pichia spp. (P. kluyveri in particular) are known to impart beneficial oenological attributes. In t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1e61e7f02586512db1e667ca63e3be8
https://doi.org/10.1016/j.ijfoodmicro.2022.109549
https://doi.org/10.1016/j.ijfoodmicro.2022.109549