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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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