S Buratti, D Ballabio, G Giovanelli… - Analytica chimica …, 2011 - ncbi.nlm.nih.gov Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of ... All 2 versions
[HTML] from nih.govW Albertin, P Marullo, M Aigle… - Applied and …, 2011 - Am Soc Microbiol Alcoholic fermentation (AF) conducted by Saccharomyces cerevisiae has been exploited for millennia in three important human food processes: beer and wine production and bread leavening. Most of the efforts to understand and improve AF have been made separately ... Related articles - All 4 versions
[PDF] from impascience.euS Buratti, D Ballabio, G Giovanelli… - Analytica Chimica …, 2011 - Elsevier Effective fermentation monitoring is a growing need due to the rapid pace of change in the wine industry, which calls for fast methods providing real time information in order to assure the quality of the final product. The objective of this work is to investigate the potential of ... Related articles - All 2 versions
S Piermarini, G Volpe, M Esti, M Simonetti… - Food Chemistry, 2011 - Elsevier Screen-printed glucose, ethanol and fructose biosensors, coupled with portable instrumentation, and their application to monitor micro-alcoholic fermentations (micro-ALFs) in red wine is described. For the fabrication of glucose and ethanol biosensors, graphite ... All 2 versions
I Andorra, M Monteiro, B Esteve-Zarzoso… - Food Microbiology, 2011 - Elsevier Traditionally, it was assumed that non-Saccharomyces (NS) yeasts could only survive in the early stages of alcoholic fermentations. However, recent studies applying culture-independent methods have shown that NS populations persist throughout the fermentation process. ...
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