Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation

International Journal of Food Microbiology

Volumn 144, Issue 1, 2010, Pages 187-192

  Capece, Angela ^a   Romaniello, Rossana ^a   Siesto, Gabriella ^a   Pietrafesa, Rocchina ^a   Massari, Carmela ^a   Poeta, Cinzia ^a   Romano, Patrizia ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Fermentation by products; Indigenous strains; ITS RFLP; MtDNA RFLP profile; Saccharomyces cerevisiae

Indexed keywords

MITOCHONDRIAL DNA; VOLATILE ORGANIC COMPOUND;

ANIMAL CELL; ANIMAL EXPERIMENT; ARTICLE; BACTERIOPHAGE M13; BATCH FERMENTATION; CONTROLLED STUDY; FUNGAL STRAIN; FUNGUS ISOLATION; GRAPE; INOCULATION; ITALY; NONHUMAN; POLYMERASE CHAIN REACTION; RANDOM AMPLIFIED POLYMORPHIC DNA; SACCHAROMYCES CEREVISIAE; STARTER CULTURE; VINEYARD; WINE; WINE INDUSTRY;

ACETALDEHYDE; ACETATES; ACETIC ACID; ALCOHOLS; DNA, FUNGAL; DNA, MITOCHONDRIAL; FERMENTATION; GENOTYPE; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SACCHAROMYCES CEREVISIAE; SICILY; SPECIES SPECIFICITY; VITIS; WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 78149467965     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.09.009     Document Type: Article

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