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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Autors principals:	Jose Manuel Guillamon, Gemma Beltran, Albert Mas
Format:	Online
Idioma:	anglès
Publicat:	Frontiers Media SA 2021
Matèries:	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)
Accés en línia:	22906
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