Wine Yeasts Selection: Laboratory Characterization and Protocol Review

Wine Yeasts Selection: Laboratory Characterization and Protocol Review

Wine reflects the specificity of a <i>terroir</i>, including the native microbiota. In contrast to the use of <i>Saccharomyces cerevisiae</i> commercial starters, a way to maintain wines’ microbial <i>terroir</i> identities, guaranteeing at the same time the predi...

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Bibliographic Details
Main Authors: Rossana Sidari, Katarína Ženišová, Blanka Tobolková, Elena Belajová, Tereza Cabicarová, Mária Bučková, Andrea Puškárová, Matej Planý, Tomáš Kuchta, Domenico Pangallo
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Microorganisms
Subjects:
wine yeasts
<i>Saccharomyces</i>
non-<i>Saccharomyces</i>
enological characteristics
screening
starter selection
Online Access:https://www.mdpi.com/2076-2607/9/11/2223

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