Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. “Vinos de Madrid” Using Real-Time Quantitative PCR

There is an increasing trend toward understanding the impact of non-Saccharomyces yeasts on the winemaking process. Although Saccharomyces cerevisiae is the predominant species at the end of fermentation, it has been recognized that the presence of non-Saccharomyces species during alcoholic fermenta...

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Detalles Bibliográficos
Autores principales: García, Margarita, Esteve-Zarzoso, Braulio, Crespo, Julia, Cabellos, Juan M., Arroyo, Teresa
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/PMC5742323/
https://www.ncbi.nlm.nih.gov/pubmed/29326669
http://dx.doi.org/10.3389/fmicb.2017.02520

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5742323/
https://www.ncbi.nlm.nih.gov/pubmed/29326669
http://dx.doi.org/10.3389/fmicb.2017.02520

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