Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions

The inoculation of wines with autochthonous yeast allows obtaining complex wines with a peculiar microbial footprint characteristic from a wine region. Mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae is of interest for the wine industry for technological and sensory reasons. However,...

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Detalles Bibliográficos
Autores principales: Lleixà, Jessica, Manzano, Maria, Mas, Albert, Portillo, María del C.
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/PMC5136563/
https://www.ncbi.nlm.nih.gov/pubmed/27994585
http://dx.doi.org/10.3389/fmicb.2016.01959

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5136563/
https://www.ncbi.nlm.nih.gov/pubmed/27994585
http://dx.doi.org/10.3389/fmicb.2016.01959

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