Torulaspora delbrueckii produces high levels of C5 and C6 polyols during wine fermentations
Author:
Affiliation:
1. Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://academic.oup.com/femsyr/article-pdf/18/7/foy084/25537489/foy084.pdf
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4. Combine use of selected Schizosaccharomyces pombe and Lachancea thermotolerans yeast strains as an alternative to the traditional malolactic fermentation in red wine production;Benito;Molecules,2015
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