The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations

The Impact of Saccharomyces cerevisiae on a Wine Yeast Consortium in Natural and Inoculated Fermentations

Natural, also referred to as spontaneous wine fermentations, are carried out by the native microbiota of the grape juice, without inoculation of selected, industrially produced yeast or bacterial strains. Such fermentations are commonly initiated by non-Saccharomyces yeast species that numerically d...

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Bibliographic Details
Main Authors: Bahareh Bagheri, Florian F. Bauer, Mathabatha E. Setati
Format: Article
Language:English
Published: Frontiers Media S.A. 2017-10-01
Series:Frontiers in Microbiology
Subjects:
yeast consortium
population dynamics
yeast interactions
wine fermentation
ARISA
Online Access:http://journal.frontiersin.org/article/10.3389/fmicb.2017.01988/full

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