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...

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Detalles Bibliográficos

Main Authors:	Jose Manuel Guillamon, Gemma Beltran, Albert Mas
Formato:	Online
Idioma:	inglés
Publicado:	Frontiers Media SA 2021
Subjects:	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)
Acceso en liña:	22906
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