Saccharomyces cerevisiae Biodiversity During the Brewing Process of an Artisanal Beer: A Preliminary Study
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/j.2050-0416.2011.tb00479.x/fullpdf
Reference24 articles.
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3. Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast;Capece;Ann. Microbiol.,2010
4. Determination of carboxylic acids, carbohydrates, glycerol, ethanol and 5-HMF in beer by high-performance liquid chromatography and UV-refractive index double detection;Castellari;J. Chrom. Sci.,2001
5. Direct profiling of the yeast dynamics in wine fermentations;Cocolin;FEMS Microbiol. Lett.,2000
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