The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture

We have developed a wine fermentation procedure that takes advantage of the metabolic features of a previously characterized Metschnikowia pulcherrima strain in order to reduce ethanol production. It involves the use of M. pulcherrima/Saccharomyces cerevisiae mixed cultures, controlled oxygenation c...

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Detalles Bibliográficos
Autores principales: Morales, Pilar, Rojas, Virginia, Quirós, Manuel, Gonzalez, Ramon
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2015
Materias:
Applied Microbial and Cell Physiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4428804/
https://www.ncbi.nlm.nih.gov/pubmed/25582558
http://dx.doi.org/10.1007/s00253-014-6321-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4428804/
https://www.ncbi.nlm.nih.gov/pubmed/25582558
http://dx.doi.org/10.1007/s00253-014-6321-3

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