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[null,"1.","Record Nr.",null,"UNINA9910700283503321"]
[null,null,"Autore",null,"Bryant Alyssa N"]
[null,null,"Titolo",null,"The economic outcomes of community college attendance [[electronic resource] /] / Alyssa N. Bryant"]
[null,null,"Pubbl/distr/stampa",null,"Los Angeles, CA : , : ERIC Clearinghouse for Community Colleges, , [2001]"]
[null,null,"Descrizione fisica",null,"1 online resource (6 pages)"]
[null,null,"Collana",null,"ERIC digest"]
[null,null,"Soggetti",null,"College attendance - Economic aspects"]
[{"$nulls":4},"Wages - College graduates"]
[{"$nulls":4},"Wages - Effect of education on"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Title from title screen (viewed on Feb. 24, 2004)."]
[{"$nulls":4},"\"This project has been funded at least in part with Federal funds from the U.S. Department of Education under contract number ED-99-CO-0010.\""]
[{"$nulls":4},"\"2001-09-00.\""]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (pages 5-6)."]
[null,"2.","Record Nr.",null,"UNINA9910220038203321"]
[null,null,"Autore",null,"Jose Manuel Guillamon"]
[null,null,"Titolo",null,"Non-conventional Yeast in the Wine Industry"]
[null,null,"Pubbl/distr/stampa",null,"Frontiers Media SA, 2017"]
[null,null,"Descrizione fisica",null,"1 online resource (177 p.)"]
[null,null,"Collana",null,"Frontiers Research Topics"]
[null,null,"Soggetti",null,"Microbiology (non-medical)"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol.Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the "]
[{"$nulls":4},"implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol."]