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- Ortiz, Maria Jesus, et al. Show all 5 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2013 v.50 no.2 pp. 371-377
- Saccharomyces; alcoholic fermentation; enzyme activity; mitochondrial DNA; nitrogen; sensory evaluation; starter cultures; wine yeasts; winemaking; wines
- ... During the spontaneous alcoholic fermentation there is a succession of different strains over the course of winemaking. The aim of the present study was to select a yeast strain with appropriate enological qualities and adapted to the ecological environment of the cellar to be used as starter culture. For that purpose yeast strains were isolated at different stages of fermentation. A total of 240 ...