Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous <i>Saccharomyces cerevisiae</i> for Potential as Wine Starter Cultures

Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of Indigenous <i>Saccharomyces cerevisiae</i> for Potential as Wine Starter Cultures

Diversity of regional yeast can be influenced by geography, grape cultivars and the use of SO<sub>2</sub>, but at single vineyard scale in China, the impact of these factors on yeast population, particularly <i>Saccharomyces cerevisiae,</i> is not well studied. Here, we chara...

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Bibliographic Details
Main Authors: Yu Chen, Jiao Jiang, Yaoyao Song, Xiaomin Zang, Guoping Wang, Yingfang Pei, Yuyang Song, Yi Qin, Yanlin Liu
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Microorganisms
Subjects:
yeast diversity
spontaneous fermentation
<i>Saccharomyces cerevisiae</i>
wine
volatile compounds
Online Access:https://www.mdpi.com/2076-2607/10/7/1455

Internet

https://www.mdpi.com/2076-2607/10/7/1455

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