Selection of Wine Yeasts for Growth and Fermentation in the Presence of Ethanol and Sucrose
To optimize the conversion of carbohydrates to ethanol, strains of several Saccharomyces species were examined for the ability to grow and ferment in a range of sucrose and ethanol concentrations. A total of 632 wine yeasts, most of them isolated from wineries in Andalusia and Extremadura, southwest...
Uloženo v:
| Vydáno v: | Appl Environ Microbiol |
|---|---|
| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
American Society for Microbiology (ASM)
1983
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242481/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346283/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.45.5.1429-1436.1983 |
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