Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters

The species Saccharomyces bayanus var. uvarum possesses interesting enological characteristics but produces high concentration of volatile fermentative compounds not desirable in Sauvignon blanc wines. Interspecific hybrids between Saccharomyces cerevisiae and S. bayanus var. uvarum were made in ord...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International journal of food microbiology 2005-10, Vol.104 (3), p.257-265
Hauptverfasser:	Serra, Audrey, Strehaiano, Pierre, Taillandier, Patricia
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Biomass DNA, Mitochondrial - metabolism dynamic programming Factor Analysis, Statistical Fermentation flor yeasts Food industries Food Microbiology Food Technology Fundamental and applied biological sciences. Psychology Growth Hydrogen-Ion Concentration Interspecific hybrid interspecific hybridization mathematical models microbial growth mitochondrial DNA Saccharomyces - genetics Saccharomyces - growth & development Saccharomyces bayanus Saccharomyces bayanus var. uvarum Saccharomyces cerevisiae Saccharomyces uvarum Temperature Vitaceae Volatilization Wine - microbiology Wine yeast winemaking
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!