Biodiversity ofSaccharomycesyeast strains from grape berries of wine-producing areas using starter commercial yeasts

Author:

Valero Eva,Cambon Brigitte,Schuller Dorit,Casal Margarida,Dequin Sylvie

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Reference37 articles.

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2. Blondin B & Vézinhet F (1988) Identification de souches de levures oenologiques par leurs caryotypes obtenus en électrophorèse en champs pulsée. Rev Fr Oenol 28: 7–11.

3. Constanti M , Poblet M , Arola L , Mas A & Guillamon JM (1997) Analysis of yeast populations during alcoholic fermentation in a newly established winery. Am J Enol Vitic 48: 339–344.

4. de Barros LM , Soden A , Martens AL , Henschke PA & Langridge P (1998) Differentiation and species identification of yeasts using PCR. Int J Syst Bacteriol 48: 279–286.

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