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Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking

Background: Although Saccharomyces cerevisiae is the most frequently isolated species in wine fermentation, and the most studied species, other species and interspecific hybrids have greatly attracted the interest of researchers in this field in the last few years, given their potential to solve new...

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Detalles Bibliográficos
Autores principales:	Tronchoni, Jordi, García-Ríos, Estéfani, Guillamón, Jose Manuel, Querol, Amparo, Pérez-Torrado, Roberto
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	F1000Research 2017
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5635440/ https://www.ncbi.nlm.nih.gov/pubmed/29067162 http://dx.doi.org/10.12688/f1000research.11550.3

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