Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during t...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020-01-01
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| Colecção: | Food Technology and Biotechnology |
| Assuntos: | |
| Acesso em linha: | https://hrcak.srce.hr/file/356893 |
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