Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

In this study we investigated the possibility of using Candida zemplinina, as a partner of Saccharomyces cerevisiae, in mixed fermentations of must with a high sugar content, in order to reduce its acetic acid production. Thirty-five C. zemplinina strains, which were isolated from different geograph...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Rantsiou, Kalliopi, Dolci, Paola, Giacosa, Simone, Torchio, Fabrizio, Tofalo, Rosanna, Torriani, Sandra, Suzzi, Giovanna, Rolle, Luca, Cocolin, Luca
التنسيق: Artigo
اللغة:Inglês
منشور في: American Society for Microbiology 2012
الموضوعات:
Food Microbiology
الوصول للمادة أونلاين:https://ncbi.nlm.nih.gov/pmc/articles/PMC3298173/
https://ncbi.nlm.nih.gov/pubmed/22247148
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.06768-11
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