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Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

Different Saccharomyces cerevisiae strains are simultaneously or in succession involved in spontaneous wine fermentations. In general, few strains occur at percentages higher than 50% of the total yeast isolates (predominant strains), while a variable number of other strains are present at percentag...

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Detalles Bibliográficos
Autores principales:	Ganucci, Donatella, Guerrini, Simona, Mangani, Silvia, Vincenzini, Massimo, Granchi, Lisa
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2018
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6053494/ https://www.ncbi.nlm.nih.gov/pubmed/30057578 http://dx.doi.org/10.3389/fmicb.2018.01563

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