Non-conventional Yeast in the Wine Industry
Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might resu...
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| Superior document: | Frontiers Research Topics |
|---|---|
| : | |
| Year of Publication: | 2017 |
| Language: | English |
| Series: | Frontiers Research Topics
|
| Physical Description: | 1 electronic resource (177 p.) |
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Electronic
| DOAB Directory of Open Access Books | Available |