Selection of indigenous Saccharomyces cerevisiae strains to ferment red musts at low temperature
The aim of this work was to select native Saccharomyces cerevisiae strains to conduct the alcoholic fermentation of red must at low temperature (15°C), thus producing volatile compounds that enhance the aromatic profile of young red wines. Native yeast strains were isolated from red musts and charac...
| Autores principales: | , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/1659 https://link.springer.com/article/10.1007/s13213-011-0271-0 https://doi.org/10.1007/s13213-011-0271-0 |
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