Trials of Commercial- and Wild-Type <i>Saccharomyces cerevisiae</i> Strains under Aerobic and Microaerophilic/Anaerobic Conditions: Ethanol Production and Must Fermentation from Grapes of Santorini (Greece) Native Varieties

Trials of Commercial- and Wild-Type <i>Saccharomyces cerevisiae</i> Strains under Aerobic and Microaerophilic/Anaerobic Conditions: Ethanol Production and Must Fermentation from Grapes of Santorini (Greece) Native Varieties

In modern wine-making technology, there is an increasing concern in relation to the preservation of the biodiversity, and the employment of “new”, “novel” and wild-type <i>Saccharomyces cerevisiae</i> strains as cell factories amenable for the production of wines that are not “homogenous...

Full description

Bibliographic Details
Main Authors: Kalliopi Basa, Seraphim Papanikolaou, Maria Dimopoulou, Antonia Terpou, Stamatina Kallithraka, George-John E. Nychas
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Fermentation
Subjects:
wild-type yeast strains
high-gravity fermentation
<i>Saccharomyces cerevisiae</i>
Assyrtiko
Mavrotragano
molecular identification
Online Access:https://www.mdpi.com/2311-5637/8/6/249

Similar Items

Similar Items