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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...

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Detalles Bibliográficos
Autores principales:	Zhu, Xiaolin, Navarro, Yurena, Mas, Albert, Torija, María-Jesús, Beltran, Gemma
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
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

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