Functional Characterization of Individual- and Mixed-Burgundian Saccharomyces cerevisiae Isolates for Fermentation of Pinot Noir

Pinot noir has traditionally been fermented by native flora of multiple yeasts producing a complex combination of aromas and flavors. With the use of industrial dry yeasts, winemakers gained enological reliability and consistency in their wines, but lost diversity and complexity. This research evalu...

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Detalles Bibliográficos
Autores principales: Terrell, Emily, Cliff, Margaret A., Van Vuuren, Hennie J. J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272465/
https://www.ncbi.nlm.nih.gov/pubmed/25808154
http://dx.doi.org/10.3390/molecules20035112

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272465/
https://www.ncbi.nlm.nih.gov/pubmed/25808154
http://dx.doi.org/10.3390/molecules20035112

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