Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations

In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity. Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations. Non-Saccharomyces species are particularly relevant in Port win...

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Detalles Bibliográficos
Autores principales: Mateus, Denisa, Sousa, Susana, Coimbra, Cláudia, S. Rogerson, Frank, Simões, João
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074312/
https://www.ncbi.nlm.nih.gov/pubmed/31979400
http://dx.doi.org/10.3390/foods9020120

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074312/
https://www.ncbi.nlm.nih.gov/pubmed/31979400
http://dx.doi.org/10.3390/foods9020120

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