Selection of Three Indigenous Lebanese Yeast <i>Saccharomyces cerevisiae</i> with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley
Wine production depends on the fermentation process performed by yeasts, especially (but not solely) strains of the species <i>Saccharomyces cerevisiae</i>, which is a technique that has been practiced from the Middle Ages till modern days. Selecting indigenous starters offers a benefici...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-11-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/7/4/280 |