Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles

Natural alcoholic fermentation is initiated by a diverse population of several non-Saccharomyces yeast species. However, most of the species progressively die off, leaving only a few strongly fermentative species, mainly Saccharomyces cerevisiae. The relative performance of each yeast species is dep...

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Detalles Bibliográficos
Autores principales: Bagheri, Bahareh, Zambelli, Paolo, Vigentini, Ileana, Bauer, Florian Franz, Setati, Mathabatha Evodia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Bioengineering and Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6243112/
https://www.ncbi.nlm.nih.gov/pubmed/30483500
http://dx.doi.org/10.3389/fbioe.2018.00169

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6243112/
https://www.ncbi.nlm.nih.gov/pubmed/30483500
http://dx.doi.org/10.3389/fbioe.2018.00169

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