Effect of must characteristics on the diversity of Saccharomyces strains and their prevalence in spontaneous fermentations

Journal of Applied Microbiology

Volumn 112, Issue 5, 2012, Pages 936-944

  Blanco, P ^a   Miras Avalos J M ^a   Orriols, I ^a  

^a Estación de Viticultura e Enoloxía de Galicia   (Spain)

Author keywords

Grapevine variety; Must characteristics; Saccharomyces strains; Spontaneous fermentation

Indexed keywords

YEAST;

GALICIA; GRAPEVINE VARIETY; INOCULA; MUST CHARACTERISTIC; SACCHAROMYCES; SACCHAROMYCES STRAIN; SPONTANEOUS FERMENTATION; STRAIN LEVELS; SUGAR CONTENT; YEAST STRAIN;

FERMENTATION;

SUGAR;

BREWING INDUSTRY; FERMENTATION; FRUIT; MITOCHONDRIAL DNA; SPECIES DIVERSITY; VINE; YEAST;

ACIDITY; ARTICLE; FERMENTATION; FUNGAL STRAIN; GRAPE; MICROBIAL DIVERSITY; NONHUMAN; SACCHAROMYCES;

GALICIA [SPAIN]; SPAIN;

SACCHAROMYCES; VITIS;

EID: 84859619798     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2012.05278.x     Document Type: Article

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