Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces
Fermentations carried out at low temperatures (10–15°C) enhance the production and retention of flavor volatiles, but also increase the chances of slowing or arresting the process. Notwithstanding, as Saccharomyces cerevisiae is the main species responsible for alcoholic fermentation, other species...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2019-01-01
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| Colecção: | Frontiers in Microbiology |
| Assuntos: | |
| Acesso em linha: | https://www.frontiersin.org/article/10.3389/fmicb.2018.03232/full |
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