Yeast population dynamics reveal a potential ‘collaboration’ between Metschnikowia pulcherrima and Saccharomyces uvarum for the production of reduced alcohol wines during Shiraz fermentation

Applied Microbiology and Biotechnology

Volumn 99, Issue 4, 2015, Pages 1885-1895

  Contreras, A ^a   Curtin, C ^a   Varela, C ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

Author keywords

Low alcohol; Non Saccharomyces; Wine; Yeast

Indexed keywords

DYNAMICS; ETHANOL; FERMENTATION; POPULATION DYNAMICS; YEAST;

ALCOHOL CONCENTRATIONS; ETHANOL CONCENTRATIONS; LOWER ALCOHOLS; MICROBIAL COMMUNITY COMPOSITION; MIXED CULTURES; NON-SACCHAROMYCES; STERILE CONDITIONS; TORULASPORA DELBRUECKII;

WINE;

ALCOHOL; ALCOHOL DERIVATIVE;

ALCOHOL PRODUCTION; ARTICLE; CELL DENSITY; CHEMICAL COMPOSITION; COLONY FORMING UNIT; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION; FUNGAL METABOLISM; FUNGAL STRAIN; FUNGUS GROWTH; HANSENIASPORA UVARUM; INOCULATION; METSCHNIKOWIA; METSCHNIKOWIA PULCHERRIMA; MICROBIAL COMMUNITY; MICROBIAL POPULATION DYNAMICS; MIXED CELL CULTURE; NONHUMAN; PICHIA KLUYVERI; SACCHAROMYCES UVARUM; SHIRAZ FERMENTATION; SUGAR INTAKE; TORULASPORA DELBRUECKII; WINE; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; ORGANISMAL INTERACTION; PHYSIOLOGY; POPULATION DYNAMICS; SACCHAROMYCES;

ALCOHOLS; FERMENTATION; METSCHNIKOWIA; MICROBIAL INTERACTIONS; POPULATION DYNAMICS; SACCHAROMYCES; WINE;

EID: 84922835184     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-014-6193-6     Document Type: Article

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