Exceptional fermentation characteristics of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii

New Biotechnology

Volumn 25, Issue 4, 2009, Pages 244-251

  Gangl, Helmut ^a   Batusic, Maria ^a   Tscheik, Gabriele ^a   Tiefenbrunner, Wolfgang ^a   Hack, Claudia ^a   Lopandic, Ksenija ^b  

^a Federal Office of Viticulture   (Austria)

^b UNIVERSITY OF AGRICULTURAL SCIENCES   (Austria)

Author keywords

[No Author keywords available]

Indexed keywords

FERMENTATION RATES; S. CEREVISIAE; SACCHAROMYCES CEREVISIAE; WINE MAKINGS;

BIOCHEMICAL ENGINEERING; ETHANOL; WINE; YEAST;

FERMENTATION;

ALCOHOL; FRUCTOSE;

ALCOHOL PRODUCTION; AROMA; ARTICLE; AUSTRALIA; CONTROLLED STUDY; FERMENTATION; FUNGUS ISOLATION; GRAPE; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; TEMPERATURE; VINEYARD; WINE INDUSTRY;

BIOREACTORS; FRUCTOSE; SACCHAROMYCES; SPECIES SPECIFICITY; VITIS;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 67349161507     PISSN: None     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nbt.2008.10.001     Document Type: Article

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