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A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield

The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-<i>Saccharomyces</i> yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-<i>Saccharomyces</i> yeasts with lo...

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Autori principali: Xiaolin Zhu, Yurena Navarro, Albert Mas, María-Jesús Torija, Gemma Beltran
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2020-05-01
Serie:Microorganisms
Soggetti:
alcoholic fermentation
wine yeast
sequential inoculation
ethanol reduction
<i>Metschnikowia pulcherrima</i>
<i>Torulaspora delbrueckii</i>
Accesso online:https://www.mdpi.com/2076-2607/8/5/658
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