Diversity and evolution of non-Saccharomycesyeast populations during wine fermentation: effect of grape ripeness and cold maceration

Author:

Hierro Núria,González Ángel,Mas Albert,Guillamón Jose M.

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Reference40 articles.

1. Angelo J & Siebert KJ (1987) A new medium for the detection of wild strains in brewing culture yeast. J Am Soc Brew Chem 45: 135 – 140.

2. Beltran G , Torija MJ , Novo M , Ferrer N , Poblet M , Guillamon JM , Rozes N & Mas A (2002) Analysis of yeast populations during alcoholic fermentation: a six year follow-up study. Syst Appl Microbiol 25: 287 – 293.

3. Charoenchai C , Fleet GH , Henschke PA & Todd BEN (1997) Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes. Austr J Grape Wine Res 3: 2 – 8.

4. Ciani M & Fatichenti F (1999) Selective sugar consumption by apiculate yeasts. Lett Appl Microbiol 28: 203 – 206.

5. Ciani M & Ferraro L (1998) Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines. J Appl Microbiol 85: 247 – 254.

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