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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Detalles Bibliográficos

Publicado en:	Appl Environ Microbiol
Principais autores:	Mills, David A., Johannsen, Eric A., Cocolin, Luca
Formato:	Artigo
Idioma:	Inglês
Publicado:	American Society for Microbiology (ASM) 2002
Assuntos:	Food Microbiology
Acceso en liña:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC126389/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12324335/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.10.4884-4893.2002
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