Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations

Different Saccharomyces cerevisiae strains are simultaneously or in succession involved in spontaneous wine fermentations. In general, few strains occur at percentages higher than 50% of the total yeast isolates (predominant strains), while a variable number of other strains are present at percentag...

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Bibliographic Details
Main Authors: Donatella Ganucci, Simona Guerrini, Silvia Mangani, Massimo Vincenzini, Lisa Granchi
Format: Article
Language:English
Published: Frontiers Media S.A. 2018-07-01
Series:Frontiers in Microbiology
Subjects:
Saccharomyces cerevisiae strains
spontaneous wine fermentation
fitness advantage
temperature
ethanol
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.01563/full

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