Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations-Reference-Cited by-同舟云学术

Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

Published:2018-07-13 Issue: Volume:9 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Ganucci Donatella,Guerrini Simona,Mangani Silvia,Vincenzini Massimo,Granchi Lisa

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference80 articles.

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5. Selection of an autochthonous Saccharomyces cerevisiae strain for the vinification of “Moscato di Saracena”, a southern Italy (Calabria Region) passito wine;Aponte;Food Microbiol,2016

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