Secondary products formation as a tool for discriminating non-Saccharomyces wine strains

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 71, Issue 3, 1997, Pages 239-242

  Romano, Patrizia ^a   Suzzi, Giovanna ^a   Domizio, Paola ^a   Fatichenti, Fabrizio ^b  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Non Saccharomyces; Secondary products; Strain biodiversity; Wine yeasts; Winemaking

Indexed keywords

ACETALDEHYDE; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; ISOBUTANOL; ISOPENTYL ALCOHOL;

ARTICLE; CANDIDA; FERMENTATION; FUNGUS CULTURE; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL; SPECIES DIFFERENTIATION; WINE; YEAST; ZYGOSACCHAROMYCES;

ACETALDEHYDE; ACETATES; ALCOHOLS; BUTANOLS; FERMENTATION; PENTANOLS; VARIATION (GENETICS); YEASTS;

CANDIDA STELLATA; FUNGI; HANSENIASPORA UVARUM; KLOECKERA; PICHIA MEMBRANIFACIENS; SACCHAROMYCES; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES FERMENTATI;

EID: 0031003896     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1000102006018     Document Type: Article

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