Amanote Research

Amanote Research

    RegisterSign In

Discover open access scientific publications

Search, annotate, share and cite publications


Publications by Gabriela ROTKOVÁ

Factors Influencing the Production of Sensory Active Substances in Brewer's and Wine Yeast

Kvasny Prumysl
2017English

Related publications

QTL Mapping of the Production of Wine Aroma Compounds by Yeast

BMC Genomics
BiotechnologyGenetics
2012English

The Effect of Inactivated Yeast-Based Products on the Process of Wine Aging, Phenolic Compounds and Sensory Characteristics of Red Wine Prokupac

BIO Web of Conferences
2017English

Sensory Impact of Alternative Ageing Technology for the Production of Wine Brandies

Ciência e Técnica Vitivinícola
2017English

The Selective Fermentation of Glucose and Fructose by Brewer's Yeast

Biochemical Journal
1928English

Effect of Different Yeast Species on the Production of Pumpkin Based Wine

Journal of the Institute of Brewing
Food Science
2018English

The Production of Desert Wine With High Content of Alcohol by Fermentation of Must With Selected Wine Yeast..

Kvasny Prumysl
1956English

Immobilized Wine Yeast.

Kvasny Prumysl
2001English

Ecology of Wine Yeast.

Kvasny Prumysl
1999English

Standardization of Beer and Wine Yeast.

Kvasny Prumysl
1962English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy