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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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| 主要な著者: | , , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology
2001
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| 主題: | |
| オンライン･アクセス: | 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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