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

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...

Full description

Bibliographic Details
Main Authors: Fatima El Dana, Salem Hayar, Marie-Charlotte Colosio
Format: Article
Language:English
Published: MDPI AG 2021-11-01
Series:Fermentation
Subjects:
<i>Saccharomyces cerevisiae</i>
molecular identification
physiological characterization
inoculated fermentation
PCR
yeast selection
Online Access:https://www.mdpi.com/2311-5637/7/4/280

Similar Items

Similar Items