Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity

Food Microbiology

Volumn 55, Issue , 2016, Pages 32-46

  Rossouw, Debra ^a   Bauer, Florian F ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Aroma; Low ethanol; Non Saccharomyces yeast; Sensory analysis

Indexed keywords

ALCOHOL; FLAVORING AGENT;

BIODIVERSITY; CLASSIFICATION; FERMENTATION; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; PHENOTYPE; VITIS; WINE; YEAST;

BIODIVERSITY; ETHANOL; FERMENTATION; FLAVORING AGENTS; PHENOTYPE; VITIS; WINE; YEASTS;

EID: 84951990587     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2015.11.017     Document Type: Article

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