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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發表在:Front Microbiol
Main Authors: Alonso-del-Real, Javier, Lairón-Peris, María, Barrio, Eladio, Querol, Amparo
格式: Artigo
語言:Inglês
出版: Frontiers Media S.A. 2017
主題:
Microbiology
在線閱讀: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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