The interaction of two Saccharomyces cerevisiae strains (Lalvin RC212 and Lalvin ICV-D254) during wine fermentation and its effect on fermentation-derived by-products in wine
Little is known about the direct effect Saccharomyces cerevisiae strains have on operational wine production during fermentation. Previous research has shown two strains, Lalvin® RC212 (RC212) and Lalvin® ICV-D254 (D254), co-fermenting and occupying > 50% of the yeast population at the end of ope...
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| Language: | English |
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University of British Columbia
2013
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| Online Access: | http://hdl.handle.net/2429/44665 |