Impact of Commercial Strain Use on Saccharomyces cerevisiae Population Structure and Dynamics in Pinot Noir Vineyards and Spontaneous Fermentations of a Canadian Winery

Wine is produced by one of two methods: inoculated fermentation, where a commercially-produced, single Saccharomyces cerevisiae (S. cerevisiae) yeast strain is used; or the traditional spontaneous fermentation, where yeast present on grape and winery surfaces carry out the fermentative process. Spon...

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Detalles Bibliográficos
Autores principales: Martiniuk, Jonathan T., Pacheco, Braydon, Russell, Gordon, Tong, Stephanie, Backstrom, Ian, Measday, Vivien
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4995015/
https://www.ncbi.nlm.nih.gov/pubmed/27551920
http://dx.doi.org/10.1371/journal.pone.0160259

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4995015/
https://www.ncbi.nlm.nih.gov/pubmed/27551920
http://dx.doi.org/10.1371/journal.pone.0160259

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