Indigenous Saccharomyces cerevisiae Could Better Adapt to the Physicochemical Conditions and Natural Microbial Ecology of Prince Grape Must Compared with Commercial Saccharomyces cerevisiae FX10

Indigenous Saccharomyces cerevisiae, as a new and useful tool, can be used in fermentation to enhance the aroma characteristic qualities of the wine-production region. In this study, we used indigenous S. cerevisiae L59 and commercial S. cerevisiae FX10 to ferment Prince (a new hybrid variety from L...

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Detalles Bibliográficos
Autores principales: Gao, Jie, Wang, Mingfei, Huang, Weidong, You, Yilin, Zhan, Jicheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9610378/
https://www.ncbi.nlm.nih.gov/pubmed/36296484
http://dx.doi.org/10.3390/molecules27206892

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9610378/
https://www.ncbi.nlm.nih.gov/pubmed/36296484
http://dx.doi.org/10.3390/molecules27206892

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