From vineyard to winery: a source map of microbial diversity driving wine fermentation
Author:
Affiliation:
1. The School of Biological Sciences; The University of Auckland; Auckland 1142 New Zealand
2. School of Life Sciences and Lincoln Institute for Agri-Food Technology; University of Lincoln; Lincoln LN6 7DL UK
Funder
New Zealand Ministry Innovation and Employment
Plant and Food Research Ltd and New Zealand Winegrowers
Publisher
Wiley
Subject
Ecology, Evolution, Behavior and Systematics,Microbiology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1462-2920.13960/fullpdf
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3. Sour rot-damaged grapes are sources of wine spoilage yeasts;Barata;FEMS Yeast Res,2008
4. The microbial ecology of wine grape berries;Barata;Int J Food Microbiol,2012
5. Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations;Blanco;J Ind Microbiol Biotechnol,2011
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