BRETT RIMMAR PÅ SVETT : Brettanomyces sensoriska påverkan i vin och inverkan på konsumenters preferenser

BRETT RIMMAR PÅ SVETT : Brettanomyces sensoriska påverkan i vin och inverkan på konsumenters preferenser

Bibliographic Details
Main Author:	Forsgren, Josefine
Format:	Others
Language:	Swedish
Published:	Örebro universitet, Restaurang- och hotellhögskolan 2015
Subjects:	Brettanomyces förstörande jäst preferens vin defekt 4-etylfenol sensorik
Online Access:	http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-46791

Similar Items

Surdegsbröd och Jästbröd : En sensorisk studie om smakskillnader i bröd med olika jäsningsagens
by: Queckfeldt Patychakis, Melina
Published: (2019)

Diversité génétique et phénotypique de l’espèce Brettanomyces bruxellensis : influence sur son potentiel d’altération des vins rouges
by: Cibrario, Alice
Published: (2017)

Etude et caractérisation de l'état " Viable mais Non Cultivable " chez Brettanomyces, une levure d'altération des vins : nouvel outil de détection et de quantification spécifique de Brettanomyces en vin
by: Serpaggi, Virginie
Published: (2011)

Incidence du développement de <em>Dekkera/</em><em>Brettanomyces</em> dans les moûts et les vins
by: Françoise Larue, et al.
Published: (1991-09-01)

Mat och dryck i kombination : Praktisk nytta av sensoriska studier
by: Jonsved, Lina, et al.
Published: (2014)

Förhållandet mellan ultraljudshastigheten och fibervinkeln på stående hybridasp
by: Sjöberg, Samuel
Published: (2016)

Conditions of acetic acid producing by Brettanomyces yeast
by: Novikova I. V., et al.
Published: (2018-09-01)

Review: Brettanomyces yeasts in beer technology
by: I. V. Novikova, et al.
Published: (2019-03-01)

Re:winers : En sensorisk projektstudie med ett analogiskt förhållningssätt
by: Favaro, David, et al.
Published: (2018)

Effectiveness of chitosan preparations against <em>Brettanomyces bruxellensis</em> grown in culture media and red wines
by: Biljana Petrova, et al.
Published: (2016-03-01)

Värdet av vinglaset : En studie om hur vinglasets sensoriska och estetiska egenskaper påverkar gästens vinupplevelse
by: Hagström, Marie
Published: (2014)

Varför gör du så? : Hur musiklärarens musikaliska bakgrund och preferenser påverkar klassrumsundervisningen
by: Kjellstrand, Carolina
Published: (2014)

Sulfiter som tillsats : En undersökning på vinkonsumenters kunskap om sulfiter i vin
by: Alenius, Sebastian, et al.
Published: (2018)

Designens betydelse vid val av boxvin : En studie om konsumenters preferenser av designfaktorer på bag-in-box-vin.
by: Dahlqvist, Sofia, et al.
Published: (2015)

Etude et caractérisation de l'état " Viable mais Non Cultivable " chez Brettanomyces, une levure d'altération des vins : nouvel outil de détection et de quantification spécifique de Brettanomyces en vin
by: Serpaggi, Virginie
Published: (2011)

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts
by: Sanja Šućur, et al.
Published: (2016-10-01)

Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast
by: Michael Lentz, et al.
Published: (2015-10-01)

Assembly and Analysis of the Genome Sequence of the Yeast <i>Brettanomyces naardenensis</i> CBS 7540
by: Ievgeniia A. Tiukova, et al.
Published: (2019-10-01)

Estudo de Brettanomyces/Dekkera e etil-fenóis em vinhos tintos brasileiros
by: Ávila, Larissa Dias de
Published: (2012)

Estudo de Brettanomyces/Dekkera e etil-fenóis em vinhos tintos brasileiros
by: Ávila, Larissa Dias de
Published: (2012)

Estudo de Brettanomyces/Dekkera e etil-fenóis em vinhos tintos brasileiros
by: Ávila, Larissa Dias de
Published: (2012)

Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols
by: Larissa Dias de Ávila, et al.
Published: (2013-01-01)

+Brettanomyces bruxellensis Displays Variable Susceptibility to Chitosan Treatment in Wine
by: Margot Paulin, et al.
Published: (2020-09-01)

Evaluation du risque Brettanomyces dans le vignoble libanais et étude cinétique de la bioconversion de l'acide p-coumarique en 4-éthylphénol
by: Kheir, Joyce
Published: (2012)

New genome assemblies reveal patterns of domestication and adaptation across Brettanomyces (Dekkera) species
by: Michael J. Roach, et al.
Published: (2020-03-01)

Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar
by: Lucia Oro, et al.
Published: (2019-03-01)

The origin of <em>Brettanomyces bruxellensis</em> in wines: a review
by: Vincent Renouf, et al.
Published: (2007-09-01)

Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)
by: Tatiana Kochláňová, et al.
Published: (2016-08-01)

Influence of yeast autolysis after alcoholic fermentation on the development of <em>Brettanomyces</em>/<em>Dekkera</em> in wine
by: Michèle Guilloux-Benatier, et al.
Published: (2001-09-01)

Génétique des populations et diversité de l’espèce Brettanomyces bruxellensis : étude de la tolérance aux sulfites
by: Avramova, Marta
Published: (2017)

Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now?
by: Manuel Malfeito-Ferreira
Published: (2018-04-01)

Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method
by: Marta Avramova, et al.
Published: (2018-06-01)

Konsumentavvisning av ett 2,4,6-trichloroanisole-manipulerat rött vin : Studerat genom sensoriska undersökningar vid Restaurang- och hotellhögskolan
by: Hedström, Caroline, et al.
Published: (2017)

Efecto del ozono sobre la eliminación de Brettanomyces bruxellensis en maderas de roble americano
by: Ruiz Oñate, Eduardo Gabriel
Published: (2013)

Desenvolvimento de metodologia molecular para detecção de leveduras dos gêneros Brettanomyces e Dekkera em vinhos tintos finos
by: Bernardi, Taís Letícia
Published: (2016)

Desenvolvimento de metodologia molecular para detecção de leveduras dos gêneros Brettanomyces e Dekkera em vinhos tintos finos
by: Bernardi, Taís Letícia
Published: (2016)

Desenvolvimento de metodologia molecular para detecção de leveduras dos gêneros Brettanomyces e Dekkera em vinhos tintos finos
by: Bernardi, Taís Letícia
Published: (2016)

Konkurrensmöjligheter på en reglerad marknad : Fallstudier på små vin- och sprittillverkare
by: Farkas, Christian, et al.
Published: (2006)

Inactivation of <i>Brettanomyces bruxellensis<i> and <i>Saccharomyces cerevisiae<i> in dry and sweet wines by high hydrostatic pressure
by: Marina Tomašević, et al.
Published: (2020-10-01)

Evaluation of Pulsed Light to Inactivate <i>Brettanomyces bruxellensis</i> in White Wine and Assessment of Its Effects on Color and Aromatic Profile
by: Antonio J. Pérez-López, et al.
Published: (2020-12-01)

Cannot write session to /tmp/vufind_sessions/sess_k3blp731oterrntrmdoncbssd9