The Microbial Diversity of Sherry Wines

The principal role of wine yeast is to transform efficiently the grape-berries’ sugars to ethanol, carbon dioxide, and other metabolites, without the production of off-flavors. Wine yeast strains are able to ferment musts, while other commercial or laboratory strains fail to do so. The genetic diffe...

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Bibliographic Details
Main Authors: Gustavo Cordero-Bueso, Marina Ruiz-Muñoz, Mónica González-Moreno, Salvador Chirino, María del Carmen Bernal-Grande, Jesús Manuel Cantoral
Format: Article
Language:English
Published: MDPI AG 2018-03-01
Series:Fermentation
Subjects:
Online Access:http://www.mdpi.com/2311-5637/4/1/19