Enhancing Ethanol Tolerance via the Mutational Breeding of <i>Pichia terricola</i> H5 to Improve the Flavor Profiles of Wine

Although using non-<i>Saccharomyces</i> yeasts during alcoholic fermentation can improve the wine aroma, most of them are not ethanol tolerant; therefore, in 2017, this study screened 85 non-<i>Saccharomyces</i> yeasts isolated and identified from 24 vineyards in seven Chines...

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Detalhes bibliográficos
Main Authors: Jie Gao, Xiuli He, Weidong Huang, Yilin You, Jicheng Zhan
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-03-01
Colecção:Fermentation
Assuntos:
non-<i>Saccharomyces</i> yeasts
ethanol tolerance
ultraviolet irradiation
diethyl sulfate mutagenesis
fermentation
Acesso em linha:https://www.mdpi.com/2311-5637/8/4/149
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