Grape berry yeast communities: Influence of fungicide treatments

International Journal of Food Microbiology

Volumn 161, Issue 3, 2013, Pages 240-246

  Milanović, Vesna ^a   Comitini, Francesca ^a   Ciani, Maurizio ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Fungicides; S. cerevisiae intraspecies diversity; Wine grapes; Yeast diversity

Indexed keywords

FUNGICIDE;

ARTICLE; AUREOBASIDIUM PULLULANS; CANDIDA; CANDIDA ZEMPLININA; CRYPTOCOCCUS; CRYPTOCOCCUS CARNESCENS; CRYPTOCOCCUS DIMENNAE; CRYPTOCOCCUS FLAVESCENS; CRYPTOCOCCUS MAGNUS; CRYPTOCOCCUS VICTORIAE; CRYPTOCOCCUS WIERINGAE; FERMENTATION; FUNGUS; FUNGUS ISOLATION; GENOTYPE; GRAPE; GRAPE BERRY; GRAPE JUICE; HANSENIASPORA UVARUM; HANSENISPORA UVARUM; ISSATCHENKIA TERRICOLA; METSCHNIKOWIA PULCHERRIMA; MICROBIAL COMMUNITY; NONHUMAN; NUCLEOTIDE SEQUENCE; PICHIA FERMENTANS; PICHIA MEMBRANNIFACIENS; POPULATION ABUNDANCE; RHODOSPORIDIUM BABJEVAE; RHODOTORULA GLUTINIS; RHODOTORULA NOTHOFAGI; SACCHAROMYCES CEREVISIAE; SPECIES DIVERSITY; SURFACE PROPERTY; VINEYARD; YEAST;

EID: 84872654110     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.12.019     Document Type: Article

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