Effects of High Sugar Content on Fermentation Dynamics and Some Metabolites of Wine-Related Yeast Species Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris

Starmerella bacillaris (synonym Candida zemplinina) is an important non-Saccharomyces yeast in winemaking with valuable oenological properties, accompanying Saccharomyces species in sweet wine fermentation, and has been suggested also for application as combined starter culture in dry or sweet wines...

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Vydáno v:Food Technol Biotechnol
Hlavní autoři: Horváth, Borbála Oláhné, Sárdy, Diána Nyitrainé, Kellner, Nikolett, Magyar, Ildikó
Médium: Artigo
Jazyk:Inglês
Vydáno: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Témata:
Scientific Notes
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7365345/
https://ncbi.nlm.nih.gov/pubmed/32684791
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.01.20.6461
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