Microbial terroir and food innovation: The case of yeast biodiversity in wine

Microbiological Research

Volumn 181, Issue , 2015, Pages 75-83

  Capozzi, Vittorio ^a   Garofalo, Carmela ^a   Chiriatti, Maria Assunta ^b   Grieco, Francesco ^b   Spano, Giuseppe ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

Alcoholic fermentation; Microbiota; Non Saccharomyces; Saccharomyces cerevisiae; Starter cultures; Wine

Indexed keywords

BIODIVERSITY; FERMENTATION; YEAST;

ALCOHOLIC FERMENTATION; FOOD INNOVATIONS; KLUYVEROMYCES; MICROBIOTAS; NON-SACCHAROMYCES; SACCHAROMYCES; STARTER CULTURES; WINE FERMENTATION;

WINE;

ALCOHOL; BIODIVERSITY; BIOTECHNOLOGY; FERMENTATION; FOOD INDUSTRY; FOOD QUALITY; INNOVATION; MICROBIAL COMMUNITY; YEAST;

CANDIDA; DEKKERA; HANSENIASPORA; KLUYVEROMYCES; PICHIA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES; TORULASPORA; ZYGOSACCHAROMYCES;

BIODIVERSITY; CLASSIFICATION; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; ISOLATION AND PURIFICATION; MICROBIOLOGY; MICROFLORA; VITIS; WINE; YEAST;

BIODIVERSITY; FERMENTATION; FOOD MICROBIOLOGY; INDUSTRIAL MICROBIOLOGY; MICROBIOTA; VITIS; WINE; YEASTS;

EID: 84949008594     PISSN: 09445013     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.micres.2015.10.005     Document Type: Review

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