Yeast Interactions in Inoculated Wine Fermentation

The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of...

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Detalles Bibliográficos
Autores principales: Ciani, Maurizio, Capece, Angela, Comitini, Francesca, Canonico, Laura, Siesto, Gabriella, Romano, Patrizia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4840204/
https://www.ncbi.nlm.nih.gov/pubmed/27148235
http://dx.doi.org/10.3389/fmicb.2016.00555

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4840204/
https://www.ncbi.nlm.nih.gov/pubmed/27148235
http://dx.doi.org/10.3389/fmicb.2016.00555

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