Selection and molecular characterization of wine yeasts isolated from the 'El Penedes' area (Spain)

Food Microbiology

Volumn 17, Issue 5, 2000, Pages 553-562

  Esteve Zarzoso, B ^a,b   Gostincar A ^c   Bobet, R ^c   Uruburu, F ^a   Querol, A ^b  

^a UNIVERSITY OF VALENCIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c Miguel Torres S A Wineries   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION; FERMENTED PRODUCT; GENETIC SELECTION; MITOCHONDRIAL DNA; PLANT BREEDING; SPAIN; WINE PRODUCTION; ZYGOSACCHAROMYCES;

CANDIDA; DEKKERA; HANSENIASPORA; KLUYVEROMYCES; MICROBIOTA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; TORULASPORA; VITIS SP.; ZYGOSACCHAROMYCES;

EID: 0033776971     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2000.0347     Document Type: Article

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