A Rapid Method for Selecting Non-<i>Saccharomyces</i> Strains with a Low Ethanol Yield
The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-<i>Saccharomyces</i> yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-<i>Saccharomyces&...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-05-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/8/5/658 |