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Publications by Takashi SHINOHARA

Comparison of Wine Making Properties Between Saccharornyces Bayanus and Saccharornyces Cerevisiae

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Urea and Ammonium Utilization by Wine Yeasts Under Various Fermentation Conditions.

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Identification and Enological Characteristics of Cryophilic Wine Yeasts

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Selection of Marine Yeast Stock for Making White Wine

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Related publications

Assessment of Dominance of Added Yeast in Wine Fermentation and Origin of Saccharomyces Cerevisiae in Wine-Making.

Journal of General and Applied Microbiology

Applied Microbiology

English

Properties of a Wine Yeast Antagonist, Saccharomyces Cerevisiae T206. A Review

South African Journal of Enology & Viticulture

English

Wine Making Principles

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

The Making of Great Wine

Planetary Sciences

English

The Comparison Between “Winebibber Spirit” and “Dionysian Spirit” in Wine Poetry

Sino-US English Teaching

English

Monitoring Stress-Related Genes During the Process of Biomass Propagation of Saccharomyces Cerevisiae Strains Used for Wine Making

Applied and Environmental Microbiology

Applied Microbiology

English

Assessing the Mechanisms Responsible for Differences Between Nitrogen Requirements of Saccharomyces Cerevisiae Wine Yeasts in Alcoholic Fermentation

Applied and Environmental Microbiology

Applied Microbiology

English

Variations of Urea and Ammonium Contents During Wine Making

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Comparison of Physicochemical Properties Between Standard and Sow Pork

Korean journal for food science of animal resources

English