Characterization of <i>Saccharomyces</i> Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production

Characterization of <i>Saccharomyces</i> Strains Isolated from “Kéknyelű” Grape Must and Their Potential for Wine Production

Novel wine yeast strains have the potential to satisfy customer demand for new sensorial experiences and to ensure that wine producers have strains that can produce wine as efficiently as possible. In this respect, hybrid yeast strains have recently been the subject of intense research, as they are...

Full description

Bibliographic Details
Main Authors: Annamária Gerőcs, Tibor Nagy, Katalin Nemes-Barnás, János Májer, Barna Árpád Szőke, Róbert Kővágó, Frederico Magalhães, Brian Gibson, András Szekeres, Ákos Juhász, Katalin Posta, Ferenc Olasz
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Fermentation
Subjects:
<i>S. cerevisiae</i>
<i>S. kudriavzevii</i> hybrid yeast
PCR-RFLP
“Kéknyelű” grape juice
volatile component analysis
laboratory-scale fermentation
Online Access:https://www.mdpi.com/2311-5637/8/8/416

Internet

https://www.mdpi.com/2311-5637/8/8/416

Similar Items