The Genus Metschnikowia in Enology

Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical inoculum. Among the non-Saccharomyces wine yeasts, Me...

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Dades bibliogràfiques
Publicat a:Microorganisms
Autors principals: Vicente, Javier, Ruiz, Javier, Belda, Ignacio, Benito-Vázquez, Iván, Marquina, Domingo, Calderón, Fernando, Santos, Antonio, Benito, Santiago
Format: Artigo
Idioma:Inglês
Publicat: MDPI 2020
Matèries:
Review
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC7409183/
https://ncbi.nlm.nih.gov/pubmed/32668690
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8071038
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