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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Front Microbiol
Prif Awduron: Padilla, Beatriz, Zulian, Laura, Ferreres, Àngela, Pastor, Rosa, Esteve-Zarzoso, Braulio, Beltran, Gemma, Mas, Albert
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Frontiers Media S.A. 2017
Pynciau:
Microbiology
Mynediad Ar-lein: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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