Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content

Letters in Applied Microbiology

Volumn 36, Issue 1, 2003, Pages 54-58

  Granchi, Lisa ^a   Ganucci, D ^a   Viti, C ^a   Giovannetti, L ^a   Vincenzini, M ^a  

^a UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Assimilable nitrogen content; Cluster analysis; Diversity index; Mitochondrial DNA; Saccharomyces cerevisiae diversity; Spontaneous wine fermentation

Indexed keywords

BIODIVERSITY; CLUSTER ANALYSIS; DNA; FERMENTATION; NITROGEN; WINE;

ASSIMILABLE-NITROGEN CONTENT; DIVERSITY INDEX; DNA RESTRICTION ANALYSIS; INTRA-SPECIFIC DIVERSITY; MITOCHONDRIAL DNA; NITROGEN CONTENT; S.CEREVISIAE; SACCHAROMYCES CEREVISIA DIVERSITY; SPONTANEOUS WINE FERMENTATIONS; WINE FERMENTATION;

YEAST;

MITOCHONDRIAL DNA; NITROGEN;

BIODIVERSITY;

ARTICLE; BIODIVERSITY; CLUSTER ANALYSIS; CONTROLLED STUDY; EVALUATION; FERMENTATION TECHNIQUE; FUNGAL STRAIN; GENETIC VARIABILITY; GRAPE MUST; MICROBIAL DIVERSITY; NONHUMAN; RESTRICTION MAPPING; SACCHAROMYCES CEREVISIAE; SPECIES DIFFERENCE; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0037215189     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765X.2003.01263.x     Document Type: Article

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