Enological and genetic traits of isolated from former and modern wineries-Reference-Cited by-同舟云学术

Enological and genetic traits of isolated from former and modern wineries

Published:2004-12 Issue:3 Volume:5 Page:237-245
ISSN:1567-1356
Container-title:FEMS Yeast Research
language:en
Short-container-title:FEMS Yeast Research

Author:

COCOLIN L,PEPE V,COMITINI F,COMI G,CIANI M

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://academic.oup.com/femsyr/article-pdf/5/3/237/17938205/5-3-237.pdf

Reference34 articles.

1. [1]Fleet, H., Heard, G.M. (1993) Yeast growth during fermentation. In: Wine Microbiology and Biotechnology (Fleet, G.H., Ed.), pp.27-54 Harwood Academic Publishers, Chur.

2. Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation

3. Assessment of dominance of added yeast in wine fermentation and origin of Saccharomyces cerevisiae in wine-making.

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