Cargando…
Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
RESEARCH BACKGROUND: In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during t...
| Autores principales: | , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7709452/ https://www.ncbi.nlm.nih.gov/pubmed/33281489 http://dx.doi.org/10.17113/ftb.58.03.20.6677 |