Non-conventional Yeast in the Wine Industry

Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might resu...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Jose Manuel Guillamon, Gemma Beltran, Albert Mas
Format:	Online
Sprache:	Englisch
Veröffentlicht:	Frontiers Media SA 2021
Schlagworte:	QR1-502 Q1-390 Starmerella flavorome Hanseniaspora Yeast interactions Torulaspora Saccharomyces killer biocontrol mycobioma thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical)
Online-Zugang:	22906
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!