Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

The use of non-Saccharomyces yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyar...

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Detalles Bibliográficos
Autores principales: Padilla, Beatriz, Zulian, Laura, Ferreres, Àngela, Pastor, Rosa, Esteve-Zarzoso, Braulio, Beltran, Gemma, Mas, Albert
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/PMC5513938/
https://www.ncbi.nlm.nih.gov/pubmed/28769887
http://dx.doi.org/10.3389/fmicb.2017.01293

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5513938/
https://www.ncbi.nlm.nih.gov/pubmed/28769887
http://dx.doi.org/10.3389/fmicb.2017.01293

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