Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations
Author:
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,Biotechnology,Bioengineering
Link
http://link.springer.com/content/pdf/10.1007/s10295-010-0818-2.pdf
Reference19 articles.
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2. Blanco P, Ramilo A, Cerdeira M, Orriols I (2006) Genetic diversity of wine Saccharomyces cerevisiae strains in an experimental winery from Galicia (NW Spain). Anton Leeuw Int J G 89:351–357
3. Ciani M, Mannazzu I, Marinangeli P, Clementi F, Martini A (2004) Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation. Anton Leeuw Int J G 85:159–164
4. Cocolin L, Pepe V, Comitini F, Comi G, Ciani M (2004) Enological and genetic traits of Saccharomyces cerevisiae isolated from former and modern wineries. FEMS Yeast Res 5:237–245
5. Comitini F, Ciani M (2006) Survival of inoculated Saccharomyces cerevisiae strain on wine grapes during two vintages. Lett Appl Microbiol 42:248–253
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