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Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces

Fermentations carried out at low temperatures (10–15°C) enhance the production and retention of flavor volatiles, but also increase the chances of slowing or arresting the process. Notwithstanding, as Saccharomyces cerevisiae is the main species responsible for alcoholic fermentation, other species...

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Detalles Bibliográficos
Autores principales:	García-Ríos, Estéfani, Guillén, Alba, de la Cerda, Roberto, Pérez-Través, Laura, Querol, Amparo, Guillamón, José M.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2019
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6331415/ https://www.ncbi.nlm.nih.gov/pubmed/30671041 http://dx.doi.org/10.3389/fmicb.2018.03232

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