Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature

Annals of Microbiology

Volumn 62, Issue 1, 2012, Pages 367-380

  Massera, Ariel ^a   Assof, Mariela ^a   Sturm, Maria Elena ^a   Sari, Santiago ^a   Jofré, Viviana ^a   Cordero Otero, Ricardo ^c   Combina, Mariana ^a,b  

^a INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^c UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Aromatic profile; Fermentation; Low temperature; Red wine; Saccharomyces cerevisiae

Indexed keywords

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84863722791     PISSN: 15904261     EISSN: 18692044     Source Type: Journal    
DOI: 10.1007/s13213-011-0271-0     Document Type: Article

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