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

One hundred and seventy-four strains of Saccharomyces cerevisiae from musts in fermentation were characterized using pulsed-field gel electrophoresis. Of these, 13 strains were selected for their good oenological properties and were used as inocula in laboratory-scale fermentation of an Airén must....

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Veröffentlicht in:	Food microbiology 1999-12, Vol.16 (6), p.563-573
Hauptverfasser:	Pérez-Coello, M.S., Briones Pérez, A.I., Ubeda Iranzo, J.F., Martin Alvarez, P.J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Saccharomyces cerevisiae Spain Wines and vinegars
Online-Zugang:	Volltext
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