Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma

Exploitation of the biodiversity of native wine yeast is a means of modifying the sensory characteristics of wine. Samples from different regions in China were analysed to screen native isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six spec...

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Detalles Bibliográficos
Autores principales: Ge, Xiaoxin, Wang, Jie, Wang, Xiaodi, Liu, Yaqiong, Dang, Chao, Suo, Ran, Sun, Jianfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453611/
https://www.ncbi.nlm.nih.gov/pubmed/37628071
http://dx.doi.org/10.3390/foods12163073

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453611/
https://www.ncbi.nlm.nih.gov/pubmed/37628071
http://dx.doi.org/10.3390/foods12163073

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