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Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 79, Issue 1, 2001, Pages 97-105

Analysis of yeasts derived from natural fermentation in a Tokaj winery

(5) Sipiczki, M a,b,c Romano, P c Lipani, G c Miklos, I a Antunovics, Z a

a UNIVERSITY OF DEBRECEN (Hungary)

b INSTITUTE OF EXPERIMENTAL MEDICINE (Hungary)

c UNIVERSITY OF BASILICATA (Italy)

Author keywords

By products; Fermentation; Karyotyping; Saccharomyces; Segregation; Wine

Indexed keywords

ALCOHOL; COPPER; GALACTOSE; HYDROGEN SULFIDE; SULFUR DIOXIDE;

ARTICLE; ELECTROPHORESIS; FERMENTATION; FUNGUS CULTURE; FUNGUS GROWTH; FUNGUS SPORE; GENETIC STABILITY; HETEROZYGOSITY; HUNGARY; KARYOTYPE; MATING TYPE; METABOLITE; MULTIFACTORIAL INHERITANCE; NONHUMAN; ORGANOLEPTIC PROPERTY; PHYSICAL TOLERANCE; PRIORITY JOURNAL; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SLOVAKIA; SYNTHESIS; TEMPERATURE; WINE; YEAST;

CELL DIVISION; FERMENTATION; HUNGARY; KARYOTYPING; SACCHAROMYCES CEREVISIAE; SLOVAKIA; TEMPERATURE; WINE; YEASTS;

FUNGI; SACCHAROMYCES; SACCHAROMYCES BAYANUS;

EID: 0035040369 PISSN: 00036072 EISSN: None Source Type: Journal
DOI: 10.1023/A:1010249408975 Document Type: Article

Times cited : (79)

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