Yeast species associated with spontaneous wine fermentation of Cabernet Sauvignon from Ningxia, China

World Journal of Microbiology and Biotechnology

Volumn 27, Issue 10, 2011, Pages 2475-2482

  Li, Erhu ^a   Liu, Aiguo ^a   Xue, Bo ^a   Liu, Yanlin ^a,b  

^a NORTHWEST A F UNIVERSITY   (China)

^b Research Centre for Viti Viniculture of Shaanxi Province   (China)

Author keywords

Cabernet Sauvigon; China; Indigenous yeasts; Ningxia wine region; Spontaneous fermentation

Indexed keywords

CABERNET SAUVIGON; CABERNET-SAUVIGNON; CHINA; COLONY MORPHOLOGY; NINGXIA WINE REGION; NON-SACCHAROMYCES YEASTS; PHYSIOLOGICAL CHARACTERISTICS; PRE-SELECTED; REGIONAL CHARACTERISTICS; RRNA GENES; S.CEREVISIAE; SEQUENCE ANALYSIS; SPONTANEOUS FERMENTATION; TERROIR; WINE FERMENTATION; WINE INDUSTRY; WINE PRODUCTION; YEAST COLONY;

ALGAE; BREWERIES; FERMENTATION; GENES; MORPHOLOGY; POLYSACCHARIDES; RNA; WINE;

YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 80052851321     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-011-0711-9     Document Type: Article

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