Yeasts present during spontaneous fermentation of Lake Erie Chardonnay, Pinot Gris and Riesling

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 83, Issue 2, 2003, Pages 149-154

  van Keulen, Harry ^a   Lindmark, Donald G ^a   Zeman, Kathleen E ^a   Gerlosky, Wes ^b  

^a CLEVELAND STATE UNIVERSITY   (United States)

^b Harpersfield Vineyard   (United States)

Author keywords

Indigenous yeast; rDNA; RFLP; Ribotyping; Spontaneous fermentation

Indexed keywords

CARBON; FUNGAL DNA; FUNGAL RNA; NITROGEN; RIBOSOME RNA; SUGAR;

FOOD SCIENCE; YEAST;

ARTICLE; CARBON FIXATION; CHEMICAL ANALYSIS; CONTROLLED STUDY; DNA SEQUENCE; FERMENTATION TECHNIQUE; FUNGUS ISOLATION; GENE AMPLIFICATION; GENOTYPE; GRAPE; HANSENIASPORA; NATIVE SPECIES; NEW GENUS; NITROGEN FIXATION; NONHUMAN; NUCLEOTIDE SEQUENCE; PRIORITY JOURNAL; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; RIBOTYPING; SACCHAROMYCES CEREVISIAE; SEQUENCE ANALYSIS; SPECIES DIFFERENCE; UNITED STATES; WINE;

DNA, RIBOSOMAL; ECOSYSTEM; FERMENTATION; MYCOLOGICAL TYPING TECHNIQUES; OHIO; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RIBOTYPING; RNA, RIBOSOMAL, 23S; SEQUENCE ANALYSIS, DNA; WINE; YEASTS;

FUNGI; HANSENIASPORA; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0037986593     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1023394914350     Document Type: Article

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