Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region

Author:

Pérez-Coello M.S.,Briones Pérez A.I.,Ubeda Iranzo J.F.,Martin Alvarez P.J.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference52 articles.

1. PCR differentiation of commercial yeast strains using intron splice site primers;Barros Lopes;Appl. Environ. Microbiol.,1996

2. Selection of spontaneous strains of Saccharomyces cerevisiae as starters in their viticultural area;Briones,1995

3. Differentiation of Saccharomyces cerevisiae strains isolated from fermenting musts according to their karyotype patterns;Briones;Int. J. Food Microbiol.,1996

4. Briones, A. I. Ubeda, J. 1997, Cepas de leveduras CECT 10836 Saccharomyces cerevisiae cerevisiae y CECT 10836 Saccharomyces cerevisiae bagallens de aplicacion como ailtiros iniciadores en las vinificationes

5. Survey of yeast assimilable nitrogen status in musts from California, Oregon and Washington;Butzke;Am. J. Enol. Vitic.,1998

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