Yeast and Filamentous Fungi Microbial Communities in Organic Red Grape Juice: Effect of Vintage, Maturity Stage, SO(2), and Bioprotection

Changes are currently being made to winemaking processes to reduce chemical inputs [particularly sulfur dioxide (SO(2))] and adapt to consumer demand. In this study, yeast growth and fungal diversity were investigated in merlot during the prefermentary stages of a winemaking process without addition...

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Detalles Bibliográficos
Autores principales: Windholtz, Sara, Vinsonneau, Emmanuel, Farris, Laura, Thibon, Cécile, Masneuf-Pomarède, Isabelle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8740202/
https://www.ncbi.nlm.nih.gov/pubmed/35002998
http://dx.doi.org/10.3389/fmicb.2021.748416

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8740202/
https://www.ncbi.nlm.nih.gov/pubmed/35002998
http://dx.doi.org/10.3389/fmicb.2021.748416

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