An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery

Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, have occasionally been found conducting commercial fermentations around the world. S. uvarum is typically associated with white wine fermenta...

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Detalles Bibliográficos
Autores principales: McCarthy, Garrett C., Morgan, Sydney C., Martiniuk, Jonathan T., Newman, Brianne L., McCann, Stephanie E., Measday, Vivien, Durall, Daniel M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7861373/
https://www.ncbi.nlm.nih.gov/pubmed/33539404
http://dx.doi.org/10.1371/journal.pone.0225615

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7861373/
https://www.ncbi.nlm.nih.gov/pubmed/33539404
http://dx.doi.org/10.1371/journal.pone.0225615

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