The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation

Saccharomyces cerevisiae is the most widespread microorganism responsible for wine alcoholic fermentation. Nevertheless, the wine industry is currently facing new challenges, some of them associate with climate change, which have a negative effect on ethanol content and wine quality. Numerous and va...

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Detalles Bibliográficos
Autores principales: Alonso-del-Real, Javier, Contreras-Ruiz, Alba, Castiglioni, Gabriel L., 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/PMC5661026/
https://www.ncbi.nlm.nih.gov/pubmed/29118746
http://dx.doi.org/10.3389/fmicb.2017.02087

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5661026/
https://www.ncbi.nlm.nih.gov/pubmed/29118746
http://dx.doi.org/10.3389/fmicb.2017.02087

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