Author

G. Tscheik

Listed by name: these papers carry no ORCID for this author, so different people with the same name may be mixed together.

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Microbiology· 1

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Approach:experimental assay· 1 Organism:yeast· 1

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H. Gangl· 1 shared W. Tiefenbrunner· 1 shared

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2024-2024 · peak 1/yr

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2 top collaborators · 1 mutual co-author link

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1 shared paperMicrobiology

H. Gangl

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1 paper

Recent·Most cited

Pure yeasts selected from fermenting pear juice from the Lower Austrian Mostviertel region and their suitability for pear wine production

H. Gangl, G. Tscheik, W. Tiefenbrunner

The paper compares commercial yeasts with pear juice-isolated yeasts for pear wine production, finding the latter more suitable based on chemical and sensory analyses.

bioRxiv · Mar 5, 2024 · PreprintMicrobiology