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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Detalhes bibliográficos
Main Authors: Esteve-Zarzoso, B., Peris-Torán, M. J., García-Maiquez, E., Uruburu, F., Querol, A.
Formato: Artigo
Idioma:Inglês
Publicado em: American Society for Microbiology 2001
Assuntos:
Physiology and Biotechnology
Acesso em linha: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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