Effect of ethanol on yeast film formation
In this study, we have investigated the influence of ethanol on yeast film formation and cell surface hydrophobicity (CSH). A yeast strain (P3) previously isolated from film yeast was grown in a medium containing increasing ethanol concentration ranging from 0 to 14 p. cent (v/v). It results from th...
Main Authors: | Hervé Alexandre, Fanny Bertrand, Claudine Charpentier |
---|---|
Format: | Article |
Language: | English |
Published: |
International Viticulture and Enology Society
1999-03-01
|
Series: | OENO One |
Subjects: | |
Online Access: | https://oeno-one.eu/article/view/1037 |
Similar Items
-
A Microtiter Plate Assay as a Reliable Method to Assure the Identification and Classification of the Veil-Forming Yeasts during Sherry Wines Ageing
by: Marina Ruíz-Muñoz, et al.
Published: (2017-11-01) -
Whole-Genome Analysis of Three Yeast Strains Used for Production of Sherry-Like Wines Revealed Genetic Traits Specific to Flor Yeasts
by: Mikhail A. Eldarov, et al.
Published: (2018-05-01) -
Transcriptome Profile of Yeast Strain Used for Biological Wine Aging Revealed Dynamic Changes of Gene Expression in Course of Flor Development
by: Andrey V. Mardanov, et al.
Published: (2020-04-01) -
Flor Yeast Diversity and Dynamics in Biologically Aged Wines
by: Vanessa David-Vaizant, et al.
Published: (2018-09-01) -
Corrigendum: Flor Yeast Diversity and Dynamics in Biologically Aged Wines
by: Vanessa David-Vaizant, et al.
Published: (2019-03-01)