Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation

Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during t...

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Bibliographic Details

Published in:	Food Technology and Biotechnology
Main Authors:	Polona Zabukovec, Neža Čadež, Franc Čuš
Format:	Article
Language:	English
Published:	University of Zagreb Faculty of Food Technology and Biotechnology 2020-01-01
Subjects:	spontaneous alcoholic fermentation non-Saccharomyces yeasts Saccharomyces yeasts starter cultures wine aroma compounds
Online Access:	https://hrcak.srce.hr/file/356893