Spoilage yeasts in Patagonian winemaking: Molecular and physiological features of Pichia guilliermondii indigenous isolates

Revista Argentina de Microbiologia

Volumn 41, Issue 3, 2009, Pages 177-184

  Lopes, C A ^a   Jofre V ^b   Sangorrin M P ^a  

^a UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

Author keywords

Killer biotype; Pichia guilliermondii; RAPD; Spoilage yeasts; Volatile phenols

Indexed keywords

4 ETHYLGUAIACOL; 4 ETHYLPHENOL; 4 VINYLGUAIACOL; 4 VINYLPHENOL; PHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; BIOTYPE; CONTROLLED STUDY; DEKKERA BRUXELLENSIS; FUNGAL STRAIN; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; GRAPE MUST; NATIVE SPECIES; NONHUMAN; PICHIA; PICHIA GUILLIERMONDII; RANDOM AMPLIFIED POLYMORPHIC DNA; RED WINE; VINICULTURE; WINE INDUSTRY; YEAST;

ARGENTINA; DEKKERA; FERMENTATION; GUAIACOL; KILLER FACTORS, YEAST; MYCOLOGICAL TYPING TECHNIQUES; PHENOLS; PICHIA; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 70350490557     PISSN: 03257541     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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