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Winemaking Ability of Wild Yeast Strains and Comparative Volatile Profiles of Wines Fermented at 12° or 20°C
yeast fermentation ability wine
2009/5/31
Several wild yeast strains isolated from spontaneous must fermentation were tested for use in winemaking. The ability of Saccharomyces cerevisiae GR7 and GR3 to produce a regular fermentation process,...
The incidence of lysogeny among 172 lactococcal strains, isolated from natural dairy fermentations and selected by their high capacity to coagulate milk and to produce lactic acid, was studied. Lysis ...