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...

Cijeli opis

Bibliografski detalji

Glavni autori:	Xiaolin Zhu, Yurena Navarro, Albert Mas, María-Jesús Torija, Gemma Beltran
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2020-05-01
Serija:	Microorganisms
Teme:	alcoholic fermentation wine yeast sequential inoculation ethanol reduction <i>Metschnikowia pulcherrima</i> <i>Torulaspora delbrueckii</i>
Online pristup:	https://www.mdpi.com/2076-2607/8/5/658
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!