Prospection of indigenous yeasts from Uruguayan Tannat vineyards for oenological applications
Author:
Publisher
Springer Science and Business Media LLC
Subject
Microbiology (medical),Microbiology
Link
https://link.springer.com/content/pdf/10.1007/s10123-022-00257-6.pdf
Reference64 articles.
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2. Batra J, Beri D, Mishra S (2014) Response surface methodology based optimization of β-glucosidase production from Pichia pastoris. Appl Biochem Biotechnol 172:380–393. https://doi.org/10.1007/s12010-013-0519-1
3. Binati RL, Innocente G, Gatto V, Celebrin A, Polo M, Felis GE, Torriani S (2019) Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking. Food Res Int 122:432–442. https://doi.org/10.1016/j.foodres.2019.04.043
4. Boido E, Lloret A, Medina K, Fariña L, Carrau F, Versini G, Dellacassa E (2003) Aroma composition of Vitis vinifera cv. Tannat: the typical red wine from Uruguay. J Agric Food Chem 51:5408–5413. https://doi.org/10.1021/jf030087i
5. Capece A, Granchi L, Guerrini S, Mangani S, Romaniello R, Vincenzini M, Romano P (2016) Diversity of Saccharomyces cerevisiae strains isolated from two Italian wine-producing regions. Front Microbiol 7:1–11. https://doi.org/10.3389/fmicb.2016.01018
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