Permanence of yeast inocula in the winery ecosystem and presence in spontaneous fermentations

European Food Research and Technology

Volumn 227, Issue 5, 2008, Pages 1563-1567

  Santamaría, Pilar ^a   López, Rosa ^a   López, Eva ^a   Garijo, Patrocinio ^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

Alcoholic fermentation; Inoculation; Non Saccharomyces; Saccharomyces cerevisiae; Wine

Indexed keywords

AGRICULTURE; BIOCHEMICAL ENGINEERING; BIODIVERSITY; CURING; DRYING; ECOSYSTEMS; FERMENTATION;

ALCOHOLIC FERMENTATION; INOCULA; INOCULATION; NON-SACCHAROMYCES; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; WINE;

YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 49249112109     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0855-5     Document Type: Article

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