Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces sp...

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Detalles Bibliográficos
Autores principales: Alonso-del-Real, Javier, Lairón-Peris, María, Barrio, Eladio, Querol, Amparo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5293751/
https://www.ncbi.nlm.nih.gov/pubmed/28223968
http://dx.doi.org/10.3389/fmicb.2017.00150

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5293751/
https://www.ncbi.nlm.nih.gov/pubmed/28223968
http://dx.doi.org/10.3389/fmicb.2017.00150

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