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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2018
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| Materias: | |
| 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 |