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Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces
Fermentations carried out at low temperatures (10–15°C) enhance the production and retention of flavor volatiles, but also increase the chances of slowing or arresting the process. Notwithstanding, as Saccharomyces cerevisiae is the main species responsible for alcoholic fermentation, other species...
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| Publicado no: | Front Microbiol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Frontiers Media S.A.
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6331415/ https://ncbi.nlm.nih.gov/pubmed/30671041 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2018.03232 |
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