Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas

Improvement of tolerance of Saccharomyces cerevisiae to hot-compressed water-treated cellulose by expression of ADH1

(2012) Lahiru N. Jayakody et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine

(2011) N. KONTOUDAKIS et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Identification of crucial yeast inhibitors in bio-ethanol and improvement of fermentation at high pH and high total solids

(2011) Hongzhi Huang et al.   BIORESOURCE TECHNOLOGY

The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines

(2011) Diego Abalos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Aroma Recovery in Wine Dealcoholization by SCC Distillation

(2011) Yulissa Y. Belisario-Sánchez et al.   Food and Bioprocess Technology

Selection of Glycolytically Inefficient Yeasts for Reducing the Alcohol Content of Wines from Hot Regions

(2011) Iris Loira et al.   Food and Bioprocess Technology

Production Technologies for Reduced Alcoholic Wines

(2011) Leigh M. Schmidtke et al.   JOURNAL OF FOOD SCIENCE

New trends in yeast selection for winemaking

(2011) J.A. Suárez-Lepe et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Identification of glycolaldehyde as the key inhibitor of bioethanol fermentation by yeast and genome-wide analysis of its toxicity

(2010) Lahiru N. Jayakody et al.   BIOTECHNOLOGY LETTERS

Climate change associated effects on grape and wine quality and production

(2010) Ramón Mira de Orduña   FOOD RESEARCH INTERNATIONAL

Enhancement of Both Salivary Protein−Enological Tannin Interactions and Astringency Perception by Ethanol

(2010) Elías Obreque-Slíer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF ETHANOL LEVEL IN THE PERCEPTION OF AROMA ATTRIBUTES AND THE DETECTION OF VOLATILE COMPOUNDS IN RED WINE

(2009) MARÍA CRISTINA GOLDNER et al.   JOURNAL OF SENSORY STUDIES

Two-step hydrolysis of Japanese beech as treated by semi-flow hot-compressed water

(2009) Xin Lu et al.   JOURNAL OF WOOD SCIENCE

Formation of new stable pigments from condensation reaction between malvidin 3-glucoside and (−)-epicatechin mediated by acetaldehyde: Effect of tartaric acid concentration

(2008) Baoshan Sun et al.   FOOD CHEMISTRY

The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine

(2008) P.R. Jones et al.   FOOD QUALITY AND PREFERENCE