Effect of temperature on the prevalence of Saccharomyces non cerevisiae species against a S. cerevisiae Wine strain in wine fermentation: Competition, physiological fitness, and influence in final wine composition

Frontiers in Microbiology

Volumn 8, Issue FEB, 2017, Pages

  Alonso del Real, Javier ^a   Lairón Peris, María ^a,b   Barrio, Eladio ^a,b   Querol, Amparo ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Competition; Fitness; Saccharomyces species; Temperature; Wine composition; Wine fermentation

Indexed keywords

GLYCEROL;

ARTICLE; BUD3 GENE; CHROMOSOME; COMPETITIVE BINDING ASSAY; CONTROLLED STUDY; DNA EXTRACTION; FERMENTATION; FUNGAL STRAIN; FUNGUS GROWTH; GENE; GROWTH KINETICS; GROWTH RATE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; REAL TIME POLYMERASE CHAIN REACTION; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PARADOXUS; SENSITIVITY AND SPECIFICITY; SEQUENCE ANALYSIS; STARTER CULTURE; SYNTHETIC MUST FERMENTATION; TEMPERATURE SENSITIVITY; WINE; YEAST;

EID: 85014551633     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2017.00150     Document Type: Article

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