Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

The conversion of grape juice to wine starts with complex yeast communities consisting of strains that have colonised the harvested grape and/or reside in the winery environment. As the conditions in the fermenting juice gradually become inhibitory for most species, they are rapidly overgrown by the...

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Detalles Bibliográficos
Autores principales: Csoma, Hajnalka, Kállai, Zoltán, Antunovics, Zsuzsa, Czentye, Kinga, Sipiczki, Matthias
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822429/
https://www.ncbi.nlm.nih.gov/pubmed/33374579
http://dx.doi.org/10.3390/microorganisms9010019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7822429/
https://www.ncbi.nlm.nih.gov/pubmed/33374579
http://dx.doi.org/10.3390/microorganisms9010019

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