Now showing items 1-3 of 3

  • Alleviation of stuck wine fermentations using salt-preconditioned yeast 

    Logothetis, Stelios; Nerantzis, Elias T.; Tataridis, Panagiotis; Goulioti, Anna; Kannelis, Anastasios; Walker, Graeme M. (Wiley, 2014-06-10)
    The influence of salt (sodium chloride) on the cell physiology of wine yeast was investigated. Cellular viability and population growth of three wine-making yeast strains of Saccharomyces cerevisiae, and two non-Saccharomyces ...
  • Effect of salt hyperosmotic stress on yeast cell viability 

    Logothetis, Stelios; Walker, Graeme M.; Nerantzis, Elias T. (Matica Srpska, 2007)
    During fermentation for ethanol production, yeasts are subjected to different kinds of physico-chemical stresses such as: initially high sugar concentration and low temperature; and later, increased ethanol concentrations. ...
  • Influence of sodium chloride on wine yeast fermentation performance 

    Logothetis, Stilianos; Nerantzis, Elias T.; Gioulioti, Anna; Kanelis, Tasos; Panagiotis, Tataridis; Walker, Graeme M. (Dove Medical Press, 2010-06-24)
    This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae. Experimental fermentations were ...