Analysis of yeast population during spontaneous alcoholic fermentation: Effect of the age of the cellar and the practice of inoculation

International Journal of Food Microbiology

Volumn 103, Issue 1, 2005, Pages 49-56

  Santamaría, Pilar ^a   Garijo, Patrocinio ^a   López, Rosa ^a   Tenorio, Carmen ^a   Gutiérrez, Ana Rosa ^b  

^a Servicio de Investigación Y Desarrollo Tecnológico de La Rioja C I D A   (Spain)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Inoculation; Non Saccharomyces; Saccharomyces cerevisiae; Winery resident yeasts

Indexed keywords

MITOCHONDRIAL DNA;

ARTICLE; BIOMASS; CONTROLLED STUDY; ECOLOGY; FERMENTATION; MOLECULAR DYNAMICS; NONHUMAN; SACCHAROMYCES CEREVISIAE; SURFACE PROPERTY; WINE;

ALCOHOLIC BEVERAGES; DNA, FUNGAL; DNA, MITOCHONDRIAL; FERMENTATION; FOOD HANDLING; FOOD INDUSTRY; FOOD MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; TIME FACTORS; WINE; YEASTS;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 23444437800     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.11.024     Document Type: Article

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