Patagonian wines: Implantation of an indigenous strain of Saccharomyces cerevisiae in fermentations conducted in traditional and modern cellars

Journal of Industrial Microbiology and Biotechnology

Volumn 34, Issue 2, 2007, Pages 139-149

  Lopes, Christian A ^a,c   Rodríguez, María E ^a,c   Sangorrín, Marcela ^a,c   Querol, Amparo ^b   Caballero, Adriana C ^a  

^a UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

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

Author keywords

Saccharomyces diversity; Wine flavour; Wine yeast selection

Indexed keywords

ARGENTINA; ARTICLE; BIODIVERSITY; BIOTA; CHEMICAL COMPOSITION; FERMENTATION; FERMENTATION MONITORING; FUNGAL STRAIN; FUNGUS IDENTIFICATION; IMPLANTATION; NONHUMAN; POLYMERASE CHAIN REACTION; RED WINE; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SACCHAROMYCES CEREVISIAE; SUGAR INTAKE; TEMPERATURE; VOLATILIZATION; WINE INDUSTRY; YEAST;

ARGENTINA; CULTURE MEDIA; DNA, MITOCHONDRIAL; FERMENTATION; INDUSTRIAL MICROBIOLOGY; KINETICS; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SACCHAROMYCES CEREVISIAE; WINE;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 33846449943     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-006-0178-0     Document Type: Article

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