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[Utilization of molecular techniques for the characterization of wine yeasts and the study of the wine-making process]

Abstract:

The study of the fermentation process in the Alicante region allowed us to conclude that adverse climatic conditions could be responsible for deficient wine-making with serious problems arising fermentations, usually causing incomplete fermentation. In order to avoid these problems, we selected a Saccharomyces cerevisiae strain, namely T73, isolated in the same Alicante region, to be used to perform controlled fermentations. The use of selected strains in the wine-making process requires the ...

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Journal:
Microbiologia (Madrid, Spain) More from this journal
Volume:
9 Spec No
Pages:
76-82
Publication date:
1993-02-01
ISSN:
0213-4101
Language:
Spanish; Castilian
Keywords:
Pubs id:
pubs:410616
UUID:
uuid:8de9157e-9749-4d1c-b923-507d8e8dc71d
Local pid:
pubs:410616
Source identifiers:
410616
Deposit date:
2013-11-16

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