Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae

Grape must or freshly pressed grape juice is a complex chemical matrix that impacts the efficiency of yeast fermentation. The composition of natural grape must (NGM) can be variable; thus, to ensure reproducibility, a synthetic grape must (SGM) with defined composition is commonly used. The aim of t...

Descripción completa

Detalles Bibliográficos
Autores principales: Viana, Tiago, Loureiro-Dias, Maria C, Prista, Catarina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer 2014
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4052690/
https://www.ncbi.nlm.nih.gov/pubmed/24949253
http://dx.doi.org/10.1186/s13568-014-0016-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4052690/
https://www.ncbi.nlm.nih.gov/pubmed/24949253
http://dx.doi.org/10.1186/s13568-014-0016-0

Ejemplares similares