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Yeast Interactions in Inoculated Wine Fermentation
The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to dominate the process. Since the wine is the result of...
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| Udgivet i: | Front Microbiol |
|---|---|
| Main Authors: | , , , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Frontiers Media S.A.
2016
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4840204/ https://ncbi.nlm.nih.gov/pubmed/27148235 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2016.00555 |
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