Using mixed inocula of Saccharomyces cerevisiae killer strains to improve the quality of traditional sparkling-wine

Food Microbiology

Volumn 59, Issue , 2016, Pages 150-160

  Velázquez, Rocío ^a   Zamora, Emiliano ^b   Álvarez, Manuel ^c   Álvarez, María L ^b   Ramírez, Manuel ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b Junta de Extremadura   (Spain)

^c SL   (Spain)

Author keywords

Autolysis; Foam; Killer; Saccharomyces cerevisiae; Sparkling wine; Yeast

Indexed keywords

ANALYSIS; ANTIBIOSIS; BACTERIOLYSIS; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PHENOTYPE; SACCHAROMYCES CEREVISIAE; STANDARDS; WINE;

ANTIBIOSIS; BACTERIOLYSIS; FERMENTATION; FOOD MICROBIOLOGY; INDUSTRIAL MICROBIOLOGY; PHENOTYPE; SACCHAROMYCES CEREVISIAE; WINE;

EID: 84974715255     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2016.06.006     Document Type: Article

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