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Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has been suggested also for application as combined starter culture in dry or sweet wines...

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Detalles Bibliográficos
Autores principales:	Horváth, Borbála Oláhné, Sárdy, Diána Nyitrainé, Kellner, Nikolett, Magyar, Ildikó
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	University of Zagreb Faculty of Food Technology and Biotechnology 2020
Materias:	Scientific Notes
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7365345/ https://www.ncbi.nlm.nih.gov/pubmed/32684791 http://dx.doi.org/10.17113/ftb.58.01.20.6461

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