Study of yeast populations and their enological properties in Guijoso Appellation of Origin (Spain)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s13213-012-0484-x.pdf
Reference32 articles.
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3. Capece A, Romaniello R, Siesto G, Pietrafesa R, Massari C, Poeta C, Romano P (2010) Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation. Int J Food Microbiol 144:187–192
4. Caridi A, Cufari JA, Ramondino D (2002) Isolation and clonal pre-selection of enological Saccharomyces. J Gen Appl Microbiol 48:261–267
5. Ciani M, Mannazzu I, Marinangeli P, Clementi F, Martini A (2004) Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation. Antonie van Leeuwenhoek 85:159–164
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