Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous <i>Saccharomyces cerevisiae</i> for Potential as Wine Starter Cultures

Diversity of regional yeast can be influenced by geography, grape cultivars and the use of SO₂, but at single vineyard scale in China, the impact of these factors on yeast population, particularly <i>Saccharomyces cerevisiae,</i> is not well studied. Here, we characterised yeast species a...

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Автори:	Yu Chen, Jiao Jiang, Yaoyao Song, Xiaomin Zang, Guoping Wang, Yingfang Pei, Yuyang Song, Yi Qin, Yanlin Liu
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2022-07-01
Серія:	Microorganisms
Предмети:	yeast diversity spontaneous fermentation <i>Saccharomyces cerevisiae</i> wine volatile compounds
Онлайн доступ:	https://www.mdpi.com/2076-2607/10/7/1455
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