Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking

Background: Although Saccharomyces cerevisiae is the most frequently isolated species in wine fermentation, and the most studied species, other species and interspecific hybrids have greatly attracted the interest of researchers in this field in the last few years, given their potential to solve new...

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Bibliographic Details
Published in:F1000Res
Main Authors: Tronchoni, Jordi, García-Ríos, Estéfani, Guillamón, Jose Manuel, Querol, Amparo, Pérez-Torrado, Roberto
Format: Artigo
Language:Inglês
Published: F1000Research 2017
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Research Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5635440/
https://ncbi.nlm.nih.gov/pubmed/29067162
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.12688/f1000research.11550.3
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