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Article(2)
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Fisiología y materias afines(1)
Microorganismos, hongos y algas(1)
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Kinetics and mathematical model of killer/sensitive interaction under different physicochemical conditions of must/wine: a study from a biological point of view
ArticleAbstract: Fermentation of grape must to wine is carried out by a complex microbial mixture, which also involvePalabras claves:BIOCONTROL, mathematical model, spoilage yeasts, Wickerhamomyces anomalus, Wine spoilage, Zygosaccharomyces rouxiiAutores:Gil R.M., Gustavo Juan Eduardo Scaglia, Kuchen B., Maturano Y.P., Vazquez F.Fuentes:scopusToward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation
ArticleAbstract: Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioPalabras claves:Brettanomyces bruxellensis, Grape must fermentation, Healthy wines, Metschnikowia pulcherrima, SO reduction 2, Wickerhamomyces anomalus, Zygosaccharomyces rouxiiAutores:Gustavo Juan Eduardo Scaglia, Kuchen B., Maturano Y.P., Pera L., Vallejo M.D., Vazquez F.Fuentes:scopus