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