Yeast associated with spontaneous fermentations of white wines from the "Txakoli de Bizkaia" region (Basque Country, North Spain)

International Journal of Food Microbiology

Volumn 86, Issue 1-2, 2003, Pages 201-207

  Rementeria, A ^a   Rodriguez, J A ^a   Cadaval, A ^a   Amenabar, R ^b   Muguruza, J R ^b   Hernando, F L ^a   Sevilla, M J ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b NONE

Author keywords

Spontaneous fermentation; Txakoli wine; White wines; Yeast ecology

Indexed keywords

ARTICLE; AUTUMN; FERMENTATION TECHNIQUE; FUNGAL STRAIN; GRAPE; NONHUMAN; POPULATION; RHODOTORULA; SACCHAROMYCES BAYANUS; SACCHAROMYCES KLUYVERY; SAMPLING; SPAIN; SUMMER; WINE; YEAST;

KLOECKERA; MICROBIOTA; RHODOTORULA; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES KLUYVERI; VITACEAE; VITIS SP.;

EID: 0042845702     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00289-7     Document Type: Article

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