Yeast Population Dynamics during the Fermentation and Biological Aging of Sherry Wines

Molecular and physiological analyses were used to study the evolution of the yeast population, from alcoholic fermentation to biological aging in the process of “fino” sherry wine making. The four races of “flor” Saccharomyces cerevisiae (beticus, cheresiensis, montuliensis, and rouxii) exhibited id...

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Hauptverfasser: Esteve-Zarzoso, B., Peris-Torán, M. J., García-Maiquez, E., Uruburu, F., Querol, A.
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 2001
Schlagworte:
Physiology and Biotechnology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC92836/
https://ncbi.nlm.nih.gov/pubmed/11319081
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.67.5.2056-2061.2001
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