Sequential Inoculation of Native Non-Saccharomyces and Saccharomyces cerevisiae Strains for Wine Making

The use of non-Saccharomyces yeast for wine making is becoming a common trend in many innovative wineries. The application is normally aimed at increasing aromas, glycerol, reducing acidity, and other improvements. This manuscript focuses on the reproduction of the native microbiota from the vineyar...

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Bibliographic Details
Published in:Front Microbiol
Main Authors: Padilla, Beatriz, Zulian, Laura, Ferreres, Àngela, Pastor, Rosa, Esteve-Zarzoso, Braulio, Beltran, Gemma, Mas, Albert
Format: Artigo
Language:Inglês
Published: Frontiers Media S.A. 2017
Subjects:
Microbiology
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5513938/
https://ncbi.nlm.nih.gov/pubmed/28769887
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2017.01293
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