Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces sp...

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Detalhes bibliográficos
Publicado no:Front Microbiol
Main Authors: Alonso-del-Real, Javier, Lairón-Peris, María, Barrio, Eladio, Querol, Amparo
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2017
Assuntos:
Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC5293751/
https://ncbi.nlm.nih.gov/pubmed/28223968
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2017.00150
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