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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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| Publicat a: | Front Microbiol |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2016
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| Matèries: | |
| Accés en línia: | 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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