Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes
Non-Saccharomyces yeasts are becoming important because most of them are considered as spoilage species in winemaking processes, among them the species Saccharomycodes ludwigii. This species is frequently isolated at the end of the fermentation process and/or during storage of the wine, i.e., it can...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI AG
2018-08-01
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| Schriftenreihe: | Fermentation |
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| Online-Zugang: | http://www.mdpi.com/2311-5637/4/3/71 |
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