Search Results - Beata Beisert

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  1. 1

    Influence of oak chips, glutathione-rich inactivated yeast, and oxygen during fermentation on the analytical profile of volatile compounds in Blaufränkisch wines by Nikolaus Schlögl, Doris Rauhut, Beata Beisert, Sezer Sari, Phillip Eder, CHRISTIAN PHILIPP

    Published in OENO One (2025-09-01)
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  2. 2

    Effect of Sequential Inoculation with Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Yeasts on Riesling Wine Chemical Composition by Ophélie Dutraive, Santiago Benito, Stefanie Fritsch, Beata Beisert, Claus-Dieter Patz, Doris Rauhut

    Published in Fermentation (2019-09-01)
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  3. 3

    The Use of <i>Hanseniaspora occidentalis</i> in a Sequential Must Inoculation to Reduce the Malic Acid Content of Wine by Niël van Wyk, Stefano Scansani, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Heike Semmler, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn

    Published in Applied Sciences (2022-07-01)
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  4. 4

    Impact of <i>Pediococcus parvulus</i> and <i>Saccharomyces cerevisiae</i> on <i>Brettanomyces bruxellensis</i> mousy compound production by Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra

    Published in OENO One (2024-09-01)
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  5. 5

    Does <i>Saccharomyces cerevisiae</i> play a supporting role in mousy off-flavours production? by Pierre Moulis, Cécile Miot-Sertier, Céline Franc, Laurent Riquier, Beata Beisert, Stéphanie Marchand, Gilles de Revel, Doris Rauhut, Patricia Ballestra

    Published in IVES Technical Reviews (2025-03-01)
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  6. 6

    <i>Torulaspora delbrueckii</i> Strain Behaviour within Different Refermentation Strategies for Sparkling Cider Production by Noemi Tocci, Magdalena Egger, Philipp Hoellrigl, Christof Sanoll, Beata Beisert, Silvia Brezina, Stefanie Fritsch, Sylvia Schnell, Doris Rauhut, Lorenza Conterno

    Published in Applied Sciences (2023-03-01)
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