Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina

International Journal of Food Microbiology

Volumn 99, Issue 3, 2005, Pages 237-243

  Combina, M ^a,b   Elia A ^a   Mercado, L ^a,b   Catania, C ^a   Ganga, A ^c   Martinez, C ^c,d  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c Ctro Estud Cie Y Tecn Los A   (Chile)

^d UNIVERSIDAD DE SANTIAGO DE CHILE   (Chile)

Author keywords

Argentina; Malbec; Spontaneous fermentation; Wine yeasts

Indexed keywords

ARGENTINA; ARTICLE; CANDIDA; FERMENTATION; NONHUMAN; NUCLEOTIDE SEQUENCE; SACCHAROMYCES; WINE INDUSTRY; YEAST;

CANDIDA STELLATA; HANSENIASPORA UVARUM; KLOECKERA; METSCHNIKOWIA PULCHERRIMA; SACCHAROMYCES;

EID: 16244395183     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.08.017     Document Type: Article

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