Controlled mixed culture fermentation: A new perspective on the use of non-Saccharomyces yeasts in winemaking

FEMS Yeast Research

Volumn 10, Issue 2, 2010, Pages 123-133

  Ciani, Maurizio ^a   Comitini, Francesca ^a   Mannazzu, Ilaria ^b   Domizio, Paola ^c  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF SASSARI   (Italy)

^c UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Fermentation technologies; Mixed fermentation; Non Saccharomyces; Wine quality

Indexed keywords

AROMATIC COMPOUND;

BIOTECHNOLOGY; CHEMICAL COMPOSITION; ENVIRONMENT; FERMENTATION; FUNGUS CULTURE; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SHORT SURVEY; SPECIES; VINICULTURE; YEAST;

CULTURE MEDIA; ECOSYSTEM; FERMENTATION; INDUSTRIAL MICROBIOLOGY; SPECIES SPECIFICITY; WINE; YEASTS;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 76349114918     PISSN: 15671356     EISSN: 15671364     Source Type: Journal    
DOI: 10.1111/j.1567-1364.2009.00579.x     Document Type: Short Survey

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