Diversity of Indigenous <i>Saccharomyces cerevisiae</i> Yeast Strains in Cabernet Sauvignon Fermentations from Utiel-Requena Region (Spain) as a Resource to Improve Wine Distinctiveness

The aim of this study was to isolate and characterize autochthonous <i>Saccharomyces cerevisiae</i> yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained from the same type of must. This work was carried out in a “Pago”...

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Bibliographic Details
Published in:Fermentation
Main Authors: Carmen Berbegal, Sergi Ferrer, Lucía Polo, Isabel Pardo, María José García-Esparza, Lorena Andrés, Inmaculada Álvarez, Victoria Lizama
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Subjects:
yeast selection
<i>Saccharomyces cerevisiae</i>
wine microbiology
autochthonous yeast
“Pago” wine
Online Access:https://www.mdpi.com/2311-5637/9/7/654

Internet

https://www.mdpi.com/2311-5637/9/7/654

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