Use of Native Yeast Strains for In-Bottle Fermentation to Face the Uniformity in Sparkling Wine Production

The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural...

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Detalles Bibliográficos
Autores principales: Vigentini, Ileana, Barrera Cardenas, Shirley, Valdetara, Federica, Faccincani, Monica, Panont, Carlo A., Picozzi, Claudia, Foschino, Roberto
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/PMC5491622/
https://www.ncbi.nlm.nih.gov/pubmed/28713352
http://dx.doi.org/10.3389/fmicb.2017.01225

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5491622/
https://www.ncbi.nlm.nih.gov/pubmed/28713352
http://dx.doi.org/10.3389/fmicb.2017.01225

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