Quantitative and qualitative composition of yeast microbiota in spontaneously fermented grape musts obtained from cool climate grape varieties ‘Rondo’ and ‘Regent’-Reference-Cited by-同舟云学术

Quantitative and qualitative composition of yeast microbiota in spontaneously fermented grape musts obtained from cool climate grape varieties ‘Rondo’ and ‘Regent’

Published:2018-08-03 Issue:8 Volume:18 Page:
ISSN:1567-1364
Container-title:FEMS Yeast Research
language:en
Short-container-title:

Author:

Cioch-Skoneczny Monika¹,Satora Paweł¹,Skotniczny Magdalena¹,Skoneczny Szymon²

Affiliation:

1. Department of Fermentation Technology and Technical Microbiology, University of Agriculture, ul. Balicka 122, 30-149 Krakow, Poland

2. Department of Chemical and Process Engineering, Cracow University of Technology, ul. Warszawska 24, 31–155 Krakow, Poland

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://academic.oup.com/femsyr/article-pdf/18/8/foy089/25687939/foy089.pdf

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3. Sour rot-damaged grapes are sources of wine spoilage yeasts;Barata;FEMS Yeast Res,2008

4. The microbial ecology of wine grape berries;Barata;Int J Food Microbiol,2012

5. Influence of sour rotten grapes on the chemical composition and quality of grape must and wine;Barata;Eur Food Res Technol,2011

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