Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine

World Journal of Microbiology and Biotechnology

Volumn 18, Issue 6, 2002, Pages 499-503

  Brandolini, V ^a   Tedeschi, P ^a   Capece, A ^b   Maietti, A ^a   Mazzotta, D ^a   Salzano, G ^a   Paparella, A ^b   Romano, P ^a  

^a UNIVERSITY OF FERRARA   (Italy)

^b UNIVERSITY OF BASILICATA   (Italy)

Author keywords

AAS; Copper; Saccharomyces cerevisiae; Wine

Indexed keywords

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0036333318     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1016306813502     Document Type: Article

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