Assessment of competition in wine fermentation among wild Saccharomyces cerevisiae strains isolated from Sangiovese grapes in Tuscany region

LWT

Volumn 54, Issue 2, 2013, Pages 485-492

  Capece, A ^a   Siesto, G ^a   Romaniello, R ^a   Lagreca, V M ^a   Pietrafesa, R ^a   Calabretti, A ^b   Romano, P ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY OF TRIESTE   (Italy)

Author keywords

Blended wines; Co culture fermentations; Saccharomyces cerevisiae; Strain competition

Indexed keywords

FERMENTATION; POLYMERASE CHAIN REACTION; YEAST;

BLENDED WINE; CO-CULTURE FERMENTATION; CO-CULTURES; CULTURE FERMENTATION; MIXED CULTURES; SACCHAROMYCES CEREVISIAE STRAINS; SANGIOVESE; STRAIN COMPETITION; TUSCANY; WINE FERMENTATION;

WINE;

SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 84881559265     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.07.001     Document Type: Article

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