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The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations

Natural, also referred to as spontaneous wine fermentations, are carried out by the native microbiota of the grape juice, without inoculation of selected, industrially produced yeast or bacterial strains. Such fermentations are commonly initiated by non-Saccharomyces yeast species that numerically d...

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Detalles Bibliográficos
Autores principales:	Bagheri, Bahareh, Bauer, Florian F., Setati, Mathabatha E.
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/PMC5650610/ https://www.ncbi.nlm.nih.gov/pubmed/29085347 http://dx.doi.org/10.3389/fmicb.2017.01988

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