Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains

International Journal of Food Microbiology

Volumn 139, Issue 1-2, 2010, Pages 79-86

  Masneuf Pomarède, Isabelle ^b   Bely, Marina ^a   Marullo, Philippe ^c   Lonvaud Funel, Aline ^a   Dubourdieu, Denis ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b ENITA de Bordeaux   (France)

^c SARCO   (France)

Author keywords

Biometric study; Low temperature adaptation; S. bayanus var. uvarum; Viability; Wine fermentation

Indexed keywords

ACETIC ACID; ALCOHOL; NITROGEN; PHENETHYL ALCOHOL;

ALCOHOL PRODUCTION; ALCOHOL TOLERANCE; ARTICLE; CONTROLLED STUDY; FERMENTATION; FUNGAL GENETICS; FUNGAL STRAIN; FUNGAL VIABILITY; LOW TEMPERATURE; NONHUMAN; PHENOTYPE; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; STRAIN DIFFERENCE; TEMPERATURE ACCLIMATIZATION; WINE;

ACETIC ACID; ADAPTATION, PHYSIOLOGICAL; COLD TEMPERATURE; ETHANOL; FERMENTATION; GENETIC VARIATION; MICROBIAL VIABILITY; PHENOTYPE; PHENYLETHYL ALCOHOL; SACCHAROMYCES; WINE;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES UVARUM;

EID: 77949915405     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.01.038     Document Type: Article

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