Development and characterization of hybrids from native wine yeasts

For commercial purposes, the winemaking industry is constantly searching for new yeast strains. Historically, this has been achieved by collecting wild strains and selecting the best for industrial use through an enological evaluation. Furthermore, the increasing consumer demands have forced the ind...

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Detalles Bibliográficos
Autores principales: García, Verónica, Rivera, José, Contreras, Angela, Ganga, María Angélica, Martínez, Claudio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2012
Materias:
Industrial Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768851/
https://www.ncbi.nlm.nih.gov/pubmed/24031855
http://dx.doi.org/10.1590/S1517-83822012000200008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768851/
https://www.ncbi.nlm.nih.gov/pubmed/24031855
http://dx.doi.org/10.1590/S1517-83822012000200008

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