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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Hlavní autoři:	Estéfani García-Ríos, Alba Guillén, Roberto de la Cerda, Laura Pérez-Través, Amparo Querol, José M. Guillamón
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Frontiers Media S.A. 2019-01-01
Edice:	Frontiers in Microbiology
Témata:	Saccharomyces cerevisiae must fermentation low temperature winemaking hybrids Saccharomyces uvarum
On-line přístup:	https://www.frontiersin.org/article/10.3389/fmicb.2018.03232/full
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