Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.

GAENSLY, F.; AGUSTINI, B. C.; SILVA, G. A. da; PICHETH, G.; BONFIM, T. M. B.; BRUNA CARLA AGUSTINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV.

Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.

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Bibliographic Details
Main Authors:	GAENSLY, F., AGUSTINI, B. C., SILVA, G. A. da, PICHETH, G., BONFIM, T. M. B.
Other Authors:	BRUNA CARLA AGUSTINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV.
Format:	Artigo de periódico biblioteca
Language:	pt_BR por
Published:	2016-01-05
Subjects:	Piceid, Non-Saccharomyces selection, ?-Glucosidase, Wine yeast., Hanseniaspora uvarum.,
Online Access:	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007
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id	dig-alice-doc-1033007
record_format	koha
spelling	dig-alice-doc-10330072017-08-16T03:28:40Z Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must. GAENSLY, F. AGUSTINI, B. C. SILVA, G. A. da PICHETH, G. BONFIM, T. M. B. BRUNA CARLA AGUSTINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV. Piceid Non-Saccharomyces selection ?-Glucosidase Wine yeast. Hanseniaspora uvarum. 2016-01-05T11:11:11Z 2016-01-05T11:11:11Z 2016-01-05 2015 2016-03-21T11:11:11Z Artigo de periódico Journal of Functional Foods, v. 19, p. 288-295, 2015. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007 pt_BR por openAccess
institution	EMBRAPA
collection	DSpace
country	Brasil
countrycode	BR
component	Bibliográfico
access	En linea
databasecode	dig-alice
tag	biblioteca
region	America del Sur
libraryname	Sistema de bibliotecas de EMBRAPA
language	pt_BR por
topic	Piceid Non-Saccharomyces selection ?-Glucosidase Wine yeast. Hanseniaspora uvarum. Piceid Non-Saccharomyces selection ?-Glucosidase Wine yeast. Hanseniaspora uvarum.
spellingShingle	Piceid Non-Saccharomyces selection ?-Glucosidase Wine yeast. Hanseniaspora uvarum. Piceid Non-Saccharomyces selection ?-Glucosidase Wine yeast. Hanseniaspora uvarum. GAENSLY, F. AGUSTINI, B. C. SILVA, G. A. da PICHETH, G. BONFIM, T. M. B. Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
author2	BRUNA CARLA AGUSTINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV.
author_facet	BRUNA CARLA AGUSTINI, CNPUV; GILDO ALMEIDA DA SILVA, CNPUV. GAENSLY, F. AGUSTINI, B. C. SILVA, G. A. da PICHETH, G. BONFIM, T. M. B.
format	Artigo de periódico
topic_facet	Piceid Non-Saccharomyces selection ?-Glucosidase Wine yeast. Hanseniaspora uvarum.
author	GAENSLY, F. AGUSTINI, B. C. SILVA, G. A. da PICHETH, G. BONFIM, T. M. B.
author_sort	GAENSLY, F.
title	Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
title_short	Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
title_full	Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
title_fullStr	Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
title_full_unstemmed	Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
title_sort	autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of vitis labrusca grape must.
publishDate	2016-01-05
url	http://www.alice.cnptia.embrapa.br/alice/handle/doc/1033007
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Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.

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