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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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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
American Society for Microbiology
2001
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| Témata: | |
| On-line přístup: | 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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