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Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency

The use of non-Saccharomyces yeasts as starters in winemaking has increased exponentially in the last years. For instance, non-conventional yeasts have proven useful for the improvement of the organoleptic profile and biocontrol. Active dry yeast starter production has been optimized for Saccharomyc...

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Detalles Bibliográficos
Autores principales:	Torrellas, Max, Pietrafesa, Rocchina, Ferrer-Pinós, Aroa, Capece, Angela, Matallana, Emilia, Aranda, Agustín
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10280074/ https://www.ncbi.nlm.nih.gov/pubmed/37346752 http://dx.doi.org/10.3389/fmicb.2023.1209940

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