Killer behaviour in wild wine yeasts associated with Merlot and Malbec type musts spontaneously fermented from Northwestern Patagonia (Argentina)

Journal of Basic Microbiology

Volumn 41, Issue 2, 2001, Pages 105-113

  Sangorrín, Marcela Paula ^a   Zajonskovsky, Irene Emilia ^b   Lopes, Christian Ariel ^c   Rodríguez, María Eugenia ^c   Giraudo de van Broock, María Rosa ^c   Caballero, Adriana Catalina ^c  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

ARGENTINA; FERMENTATION; FOOD MICROBIOTECHNOLOGY; GENETIC STRAIN; MUST (FRUIT JUICE); MYCOTOXIN; PHENOTYPE; RURAL AREA; SENSITIVITY; WILD RELATIVE; WINE PRODUCTION;

ARGENTINA; FERMENTATION; MYCOTOXINS; WINE; YEASTS;

CANDIDA; HANSENIASPORA UVARUM; KLOECKERA; KLUYVEROMYCES MARXIANUS; METSCHNIKOWIA PULCHERRIMA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0034964919     PISSN: 0233111X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-4028(200105)41:2<105::AID-JOBM105>3.0.CO;2-W     Document Type: Article

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