The Genus Metschnikowia in Enology

Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Me...

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Detalles Bibliográficos
Autores principales: Vicente, Javier, Ruiz, Javier, Belda, Ignacio, Benito-Vázquez, Iván, Marquina, Domingo, Calderón, Fernando, Santos, Antonio, Benito, Santiago
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409183/
https://www.ncbi.nlm.nih.gov/pubmed/32668690
http://dx.doi.org/10.3390/microorganisms8071038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7409183/
https://www.ncbi.nlm.nih.gov/pubmed/32668690
http://dx.doi.org/10.3390/microorganisms8071038

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