METHODS AND SYSTEMS FOR PRODUCING IMPROVED FERMENTED BEVERAGE CONCENTRATE

GENETICALLY ENGINEERED YEAST CELLS AND METHODS OF USE THEREOF

MIXTURE OF AT LEAST ONE BACTERIOPHAGE AND OF AT LEAST ONE YEAST AND METHOD FOR DRYING SAME

METHODS AND COMPOSITIONS FOR REDUCING SMOKE TAINT IN FERMENTED BEVERAGES

GENETICALLY ENGINEERED YEAST CELLS AND METHODS OF USE THEREOF

GENETICALLY ENGINEERED YEAST CELLS AND METHODS OF USE THEREOF

Pichia kudriavzevii and multifunctional complex microbial inoculant and use thereof

Fruit wine aroma enhancement brewing technology using cutinase

METHOD FOR OBTAINING LOW ETHANOL-PRODUCING YEAST STRAINS, YEAST STRAINS OBTAINED THEREFROM AND THEIR USE

METHOD FOR FERMENTING A JUICE CONTAINING SUGARS AND APPARATUS FOR IMPLEMENTING SAME

Strain of yeast subsp. DBVPG36P, its use in the fermentative production of foods and a method for the selection of the strain

Method for producing low-sugar vegetable and fruit enzyme product

Stain M 2016785 producing high concentration of β-phenylethanol and application thereof

METHODOLOGY FOR PREPARING ETHANOL-REDUCED FERMENTED BEVERAGES

Yeast strains for fermented drinks, particularly wine

COMPRESSED YEAST FOR DIRECT INOCULATION OF A FRUIT OR VEGETABLE SUBSTRATE

Methods for the positive selection of ethanol overproducing mutants from

Production of a low-alcohol fruit beverage

Method for obtaining low ethanol-producing yeast strains, yeast strains obtained therefrom and their use

METHOD FOR AMPLIFYING THE PENTOSE PHOSPHATE PATHWAY IN YEAST STRAINS, THE RESULTING YEAST AND USES THEREOF

COMPOSITIONS SUITABLE FOR BOTRYTIZATION

NOVEL YEAST STRAIN AND METHODS OF USE THEREOF

Malolactic fermentation of wine