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Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
RESEARCH BACKGROUND: In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during t...
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| Veröffentlicht in: | Food Technol Biotechnol |
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| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7709452/ https://ncbi.nlm.nih.gov/pubmed/33281489 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.03.20.6677 |
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