Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered
Author:
Affiliation:
1. ARC Infruitec-Nietvoorbij; Stellenbosch South Africa
2. The Australian Wine Research Institute; Adelaide SA Australia
3. Macquarie University; Sydney NSW Australia
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://academic.oup.com/femsyr/article-pdf/14/2/215/18113396/14-2-215.pdf
Reference237 articles.
1. Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations;Andorra;Eur Food Res Technol,2010
2. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon blanc;Anfang;Aust J Grape Wine Res,2009
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