Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts From V. vinifera L. and V. labrusca L. Grapes Harvested in the Same Geographic Location
Author:
Publisher
Frontiers Media SA
Subject
Microbiology (medical),Microbiology
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1. Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. sylvestris (Gmelin) Hegi;Journal of Fungi;2022-04-16
2. Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation;International Journal of Food Microbiology;2021-07
3. Influence of Autochthonous and Commercial Yeast Strains on Fermentation and Quality of Wines Produced from Vranec and Cabernet Sauvignon Grape Varieties from Tikveš Wine-Growing Region, Republic of North Macedonia;Applied Sciences;2021-07-01
4. Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris;Fermentation;2021-06-01
5. Discrimination of the geographic origins and varieties of wine grapes using high-throughput sequencing assisted by a random forest model;LWT;2021-06
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