Relations between elevated temperatures and fermentation behaviour of Kloeckera apiculata and Saccharomyces cerevisiae associated with winemaking in mixed cultures

World Journal of Microbiology and Biotechnology

Volumn 18, Issue 4, 2002, Pages 373-378

  Erten, H ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Fermentation temperature; Flavour formation; Kloeckera apiculata; Saccharomyces cerevisiae; Wine; Yeast growth

Indexed keywords

HANSENIASPORA UVARUM; KLOECKERA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0036091243     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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