Isolation and Characterization of Cryotolerant Yeasts from Fiano di Avellino Grapes Fermented at Low Temperatures

A fermentation of Fiano di Avellino grape must was carried out at 9°C with the aim of selecting cryotolerant yeast strains and testing their fermentative performances and volatile production following molecular characterization. A total of 20 yeast cultures were isolated at different fermentation st...

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Detalles Bibliográficos
Autores principales: Petruzziello, Ernesto, Blaiotta, Giuseppe, Pittari, Elisabetta, Piombino, Paola, Aponte, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914108/
https://www.ncbi.nlm.nih.gov/pubmed/36766056
http://dx.doi.org/10.3390/foods12030526

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914108/
https://www.ncbi.nlm.nih.gov/pubmed/36766056
http://dx.doi.org/10.3390/foods12030526

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