New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection

Food Microbiology

Volumn 48, Issue , 2015, Pages 41-48

  Borrull, Anna ^a   Poblet, Montse ^a   Rozès, Nicolas ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Glycerol; Medium chain fatty acids; MIC; NIC; Oxygen; PH; Sparkling wine

Indexed keywords

SACCHAROMYCES CEREVISIAE;

ALCOHOL; CULTURE MEDIUM; FATTY ACID; GLYCEROL;

ANALYSIS; CULTURE MEDIUM; ECONOMICS; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; WINE; YEAST;

CULTURE MEDIA; ETHANOL; FATTY ACIDS; FERMENTATION; GLYCEROL; WINE; YEASTS;

EID: 84920903188     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.12.006     Document Type: Article

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