Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines

The growth of yeasts that occur naturally in grape juice was quantitatively examined during the fermentation of four wines that had been inoculated with Saccharomyces cerevisiae. Although S. cerevisiae dominated the wine fermentations, there was significant growth of the natural species Kloeckera ap...

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Εκδόθηκε σε:	Appl Environ Microbiol
Κύριοι συγγραφείς:	Heard, Gillian M., Fleet, Graham H.
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	American Society for Microbiology (ASM) 1985
Θέματα:	Food Microbiology
Διαθέσιμο Online:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC238702/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346894/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.50.3.727-728.1985
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