A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield
The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-Saccharomyces yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-Saccharomyces yeasts with low ethanol yiel...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7284643/ https://www.ncbi.nlm.nih.gov/pubmed/32369912 http://dx.doi.org/10.3390/microorganisms8050658 |