An optimized procedure for the enological selection of non-Saccharomyces starter cultures

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 99, Issue 2, 2011, Pages 189-200

  De Benedictis, Maria ^a   Bleve, Gianluca ^a   Tristezza, Mariana ^a   Tufariello, Maria ^b   Grieco, Francesco ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b CNR   (Italy)

Author keywords

Enological selection; Hanseniaspora uvarum; Starter culture; Wine yeasts; Yeast biodiversity

Indexed keywords

ACETIC ACID; GLYCEROL; HYDROGEN SULFIDE;

ALCOHOLIC BEVERAGE; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; FERMENTATION; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS ISOLATION; HANSENIASPORA; HANSENIASPORA UVARUM; NONHUMAN; PRIORITY JOURNAL; PROCESS OPTIMIZATION; STARTER CULTURE; YEAST;

ACETIC ACID; BIOTECHNOLOGY; DNA, FUNGAL; ETHANOL; GENES, FUNGAL; GLYCEROL; HANSENIASPORA; HYDROGEN SULFIDE; POLYMERASE CHAIN REACTION; VOLATILE ORGANIC COMPOUNDS; WINE;

HANSENIASPORA UVARUM; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 79952447960     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10482-010-9475-8     Document Type: Article

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