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A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield
The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-Saccharomyces yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-Saccharomyces yeasts with low ethanol yiel...
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| Pubblicato in: | Microorganisms |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7284643/ https://ncbi.nlm.nih.gov/pubmed/32369912 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8050658 |
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