A low-cost procedure for production of fresh autochthonous wine yeast

Journal of Industrial Microbiology and Biotechnology

Volumn 38, Issue 3, 2011, Pages 459-469

  Maqueda, Matilde ^a   Pérez Nevado, Francisco ^a   Regodón, José A ^a   Zamora, Emiliano ^b   Álvarez, María L ^b   Rebollo, José E ^a   Ramírez, Manuel ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b Estacion Enologica   (Spain)

Author keywords

Autochthonous yeast; Fermentation parameters; Local wine making; Low cost production; Wine yeast

Indexed keywords

MOLASSES; CARBON;

ARTICLE; BEET; CARBON SOURCE; CELL VIABILITY; CONTROLLED STUDY; COST CONTROL; FED BATCH CULTURE; FERMENTATION; FOOD QUALITY; FREEZING; FUNGUS CULTURE; GRAPE JUICE; NONHUMAN; ORGANOLEPTIC PROPERTY; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; WINE; WINE INDUSTRY; CARBOHYDRATE METABOLISM; CHEMISTRY; CULTURE MEDIUM; FOOD CONTROL; GRAPE; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIOLOGY;

BETA VULGARIS SUBSP. VULGARIS; VITACEAE;

CARBOHYDRATE METABOLISM; CARBON; CULTURE MEDIA; FERMENTATION; FOOD MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

EID: 79955744112     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-010-0790-x     Document Type: Article

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