Indigenous yeast population from Georgian aged wines produced by traditional "Kakhetian" method

Food Microbiology

Volumn 36, Issue 2, 2013, Pages 447-455

  Capece, Angela ^a   Siesto, Gabriella ^a   Poeta, Cinzia ^a   Pietrafesa, Rocchina ^a   Romano, Patrizia ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

"Kakhetian" wines; Flor yeasts; Interdelta typing; MtDNA RFLP; Saccharomyces cerevisiae; Wine quality

Indexed keywords

ACETIC ACID; ACETOIN; FUNGAL DNA; MITOCHONDRIAL DNA;

" KAKHETIAN" WINES; ARTICLE; CLASSIFICATION; FERMENTATION; FLOR YEASTS; GENETICS; GEORGIA (REPUBLIC); INTERDELTA TYPING; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; MTDNA-RFLP; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SACCHAROMYCES CEREVISIAE; WINE; WINE QUALITY;

" KAKHETIAN" WINES; FLOR YEASTS; INTERDELTA TYPING; MTDNA-RFLP; SACCHAROMYCES CEREVISIAE; WINE QUALITY;

ACETIC ACID; ACETOIN; DNA, FUNGAL; DNA, MITOCHONDRIAL; FERMENTATION; GEORGIA (REPUBLIC); POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84883042925     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.07.008     Document Type: Article

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