Yeast Mixtures and Saccharomyces Hybrids: Suitable Tools for Performing More Sophisticated Must Fermentations

Author:

König Helmut,Claus Harald

Publisher

Springer International Publishing

Reference32 articles.

1. Blättel V, Petri A, Rabenstein A, Kuever J, König H (2013) Differentiation of species of the genus Saccharomyces using biomolecular fingerprinting methods. Appl Microbiol Biotechnol 97:4597–4606

2. Bradbury J, Richards K, Niederer H, Lee S, Rod Dunbar P, Gardner R (2006) A homozygous diploid subset of commercial wine yeast strains. Antonie Van Leeuwenhoek 89:27–37

3. Cagniard-Latour CC (1838) Mémoire sur la fermentation vineuse. Ann Chim Phys 68:206–222

4. Chambers PJ, Pretorius IS (2010) Fermenting knowledge: the history of winemaking, science and yeast research. EMBO Rep 11:914–920

5. Christ E, Kowalczyk M, Zuchowska M, Claus H, Löwenstein R, Szopinska-Morawska A, Renaut J, König H (2015) An exemplary model study for overcoming stuck fermentation during spontaneous fermentation with the aid of a Saccharomyces triple hybrid. J Agric Sci 7:18–34

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