Influence of grape treatment on the wine yeast populations isolated from spontaneous fermentations

Journal of Applied Microbiology

Volumn 101, Issue 6, 2006, Pages 1241-1248

  Sturm, J ^a   Grossmann, M ^b   Schnell, S ^a,c  

^a JUSTUS LIEBIG UNIVERSITY   (Germany)

^b Forschungsanstalt Geisenheim   (Germany)

^c Institut Für Pflanzenernährung   (Germany)

Author keywords

5.8S ITS RFLP; Microsatellite PCR fingerprinting; Non Saccharomyces; Saccharomyces; Spontaneous fermentation; Substrate utilization; Wine yeast

Indexed keywords

DNA SEQUENCES; FERMENTATION; FRUIT JUICES; POLYMERASE CHAIN REACTION; WINE;

5.8S-ITS-RFLP; DIFFERENT STAGES; MICROSATELLITE PCR FINGERPRINTING; MICROSATELLITES; NON-SACCHAROMYCES; SACCHAROMYCES; SPONTANEOUS FERMENTATION; SUBSTRATE UTILIZATION; WINE YEAST; YEAST SPECIES;

YEAST;

FERMENTATION; FRUIT; ISOLATED POPULATION; POLYMERASE CHAIN REACTION; SPECIES DIVERSITY; VINE; YEAST;

ARTICLE; CONTROLLED STUDY; FERMENTATION; FERMENTATION TECHNIQUE; FUNGAL STRAIN; FUNGUS ISOLATION; GENETIC VARIABILITY; GENUS; GRAPE; GRAPE JUICE; MICROBIAL POPULATION DYNAMICS; MICROSATELLITE INSTABILITY; NONHUMAN; POLYMERASE CHAIN REACTION; POPULATION; SACCHAROMYCES; VARIETAS; VINEYARD; WINE; WINE INDUSTRY; YEAST;

SACCHAROMYCES; VITACEAE; VITIS SP.;

EID: 33750824838     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.03034.x     Document Type: Article

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