Enhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine

Enhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine

Although using non-Saccharomyces yeasts during alcoholic fermentation can improve the wine aroma, most of them are not ethanol tolerant; therefore, in 2017, this study screened 85 nonSaccharomyces yeasts isolated and identified from 24 vineyards in seven Chinese wine-producing regions, obtaining Pic...

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Bibliographic Details
Main Authors:	Gao, J. (Author), He, X. (Author), Huang, W. (Author), You, Y. (Author), Zhan, J. (Author)
Format:	Article
Language:	English
Published:	MDPI 2022
Subjects:	diethyl sulfate mutagenesis ethanol tolerance fermentation non-Saccharomyces yeasts ultraviolet irradiation
Online Access:	View Fulltext in Publisher

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