Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must

International Journal of Food Microbiology

Volumn 130, Issue 3, 2009, Pages 179-187

  Tofalo, Rosanna ^a   Chaves López, Clemencia ^a   Di Fabio, Federico ^a   Schirone, Maria ^a   Felis, Giovanna E ^b   Torriani, Sandra ^b   Paparella, Antonello ^a   Suzzi, Giovanna ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF VERONA   (Italy)

Author keywords

Ethanol tolerance; Osmotolerance; Vino cotto; Yeasts

Indexed keywords

CARBOHYDRATE METABOLISM; CARBOHYDRATES; FERMENTATION; FOOD INDUSTRY; KINETICS; OSMOLAR CONCENTRATION; PHYLOGENY; VITIS; WATER; WINE; YEASTS;

CANDIDA APICOLA; CANDIDA ZEMPLININA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE; ZYGOSACCHAROMYCES BAILII;

EID: 61849180909     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.01.024     Document Type: Article

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