Editorial: Non-conventional Yeast in the Wine Industry
Author:
Publisher
Frontiers Media SA
Subject
Microbiology (medical),Microbiology
Reference6 articles.
1. Analysis of yeast populations during alcoholic fermentation: a six year follow-up study;Beltran;Syst. Appl. Microbiol.,2002
2. Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate;Bokulich;Proc. Natl. Acad. Sci. U.S.A.,2013
3. Yeast interactions and wine flavour;Fleet;Int. J. Food Microbiol.,2003
4. Yeasts: growth during fermentation;Fleet,1993
5. Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: a strategy to enhance acidity and improve the overall quality of wine;Gobbi;Food Microbiol.,2013
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