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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Springer
2014
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| 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 |