Comparing metabolic regulation systems in wine yeasts with employment systems in economic wine industry
The main aim of each living organism is to live, to survive to detrimental environmental conditions and to reproduce, forming the next generation. A very similar aim is valid for an enterprise striving for commercial and financial success as well as for survival and longevity. This article sums up e...
Main Authors: | Grossmann M., Waldeck M. |
---|---|
Format: | Article |
Language: | English |
Published: |
EDP Sciences
2019-01-01
|
Series: | BIO Web of Conferences |
Online Access: | https://www.bio-conferences.org/articles/bioconf/full_html/2019/01/bioconf-oiv2018_02024/bioconf-oiv2018_02024.html |
Similar Items
-
Comparative 'omic' profiling of industrial wine yeast strains
by: Rossouw, Debra
Published: (2009) -
Non-conventional Yeast in the Wine Industry
Published: (2017) -
Yeasts and wine colour
by: BRANKA MOZETIČ VODOPIVEC, et al.
Published: (2019-01-01) -
Immobilized wine yeast.
by: F. MALÍK
Published: (2001-09-01) -
Discriminating wine yeast strains and their fermented wines : an integrated approach
by: Osborne, Charles D.
Published: (2008)