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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Dettagli Bibliografici
Pubblicato in:Front Microbiol
Autori principali: Padilla, Beatriz, Zulian, Laura, Ferreres, Àngela, Pastor, Rosa, Esteve-Zarzoso, Braulio, Beltran, Gemma, Mas, Albert
Natura: Artigo
Lingua:Inglês
Pubblicazione: Frontiers Media S.A. 2017
Soggetti:
Microbiology
Accesso online: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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