Combined Use of Lachancea thermotolerans and Schizosaccharomyces pombe in Winemaking: A Review

The combined use of Lachancea thermotolerans and Schizosaccharomyces pombe is a new winemaking biotechnology that aims to solve some modern industrial oenology problems related to warm viticulture regions. These areas are characterized for producing musts with high levels of sugar that can potential...

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Detalles Bibliográficos
Autor principal: Benito, Santiago
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285359/
https://www.ncbi.nlm.nih.gov/pubmed/32365869
http://dx.doi.org/10.3390/microorganisms8050655

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285359/
https://www.ncbi.nlm.nih.gov/pubmed/32365869
http://dx.doi.org/10.3390/microorganisms8050655

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