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Publications by Albert Bordons
Effect of the Inoculation Strategy of Non-Saccharomyces Yeasts on Wine Malolactic Fermentation
Oeno One
Horticulture
Food Science
Related publications
Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile
Frontiers in Microbiology
Microbiology
Assessing the Mechanisms Responsible for Differences Between Nitrogen Requirements of Saccharomyces Cerevisiae Wine Yeasts in Alcoholic Fermentation
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Saccharomyces and Non-Saccharomyces Starter Yeasts
Maximum Residue Limit of Fungicides Inhibits the Viability and Growth of Desirable Non-Saccharomyces Wine Yeasts
Australian Journal of Grape and Wine Research
Horticulture
Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts
Fermentation
Biochemistry
Plant Science
Genetics
Food Science
Molecular Biology
Volatile and Phenolic Composition of a Chardonnay Wine Treated With Antimicrobial Plant Extracts Before Malolactic Fermentation
Journal of Agricultural Studies
Influence of Malolactic Bacteria Inoculation Scenarios on the Efficiency of the Vinification Process and the Quality of Grape Wine From the Central European Region
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Management of Multiple Nitrogen Sources During Wine Fermentation by Saccharomyces Cerevisiae
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Urea and Ammonium Utilization by Wine Yeasts Under Various Fermentation Conditions.
JOURNAL OF THE BREWING SOCIETY OF JAPAN
