The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

por Scansani, Stefano, Rauhut, Doris, Brezina, Silvia, Semmler, Heike, Benito, Santiago
Publicado 2020

Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation

por Dippel, Kevin, Matti, Katrin, Muno-Bender, Judith, Michling, Florian, Brezina, Silvia, Semmler, Heike, Rauhut, Doris, Wendland, Jürgen
Publicado 2022

Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts

por Badura, Jennifer, Medić, Marko, van Wyk, Niël, Krause, Birgit, Semmler, Heike, Brezina, Silvia, Pretorius, Isak S., Rauhut, Doris, von Wallbrunn, Christian
Publicado 2022

The Influence of Pichia kluyveri Addition on the Aroma Profile of a Kombucha Tea Fermentation

por van Wyk, Niël, Binder, Julia, Ludszuweit, Marie, Köhler, Sarah, Brezina, Silvia, Semmler, Heike, Pretorius, Isak S., Rauhut, Doris, Senz, Martin, von Wallbrunn, Christian
Publicado 2023