Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations

Culture-dependent and -independent methods were used to examine the yeast diversity present in botrytis-affected (“botrytized”) wine fermentations carried out at high (∼30°C) and ambient (∼20°C) temperatures. Fermentations at both temperatures possessed similar populations of Saccharomyces, Hansenia...

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Detalhes bibliográficos
Main Authors: Mills, David A., Johannsen, Eric A., Cocolin, Luca
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2002
Assuntos:
Food Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC126389/
https://ncbi.nlm.nih.gov/pubmed/12324335
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.68.10.4884-4893.2002
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