Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has also been suggested for application as combined starter culture in dry or sweet wines...

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Opis bibliograficzny

Główni autorzy:	Borbála Oláhné Horváth, Diána Nyitrainé Sárdy, Nikolett Kellner, Ildikó Magyar
Format:	Artigo
Język:	Inglês
Wydane:	University of Zagreb Faculty of Food Technology and Biotechnology 2020-01-01
Seria:	Food Technology and Biotechnology
Hasła przedmiotowe:	Starmerella bacillaris Candida zemplinina non-Saccharomyces yeast high sugar concentration metabolic footprint
Dostęp online:	https://hrcak.srce.hr/file/345048
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