ShareImprovement of wine composition with cryotolerant Saccharomyces strains.
Author(s) : GIUDICI P., ZAMBONELLI C., PASSARELLI P., CASTELLARI L.
Type of article: Article
Summary
The capacity of Saccharomyces cerevisiae p.r. uvarum to produce great quantities of glycerol and succinic acid and quantities of acetic acid smaller than the non-cryotolerant strains is assessed.
Details
- Original title: Improvement of wine composition with cryotolerant Saccharomyces strains.
- Record ID : 1996-1697
- Languages: English
- Source: Am. J. Enol. Vitic. - vol. 46 - n. 1
- Publication date: 1995
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Indexing
- Themes: Beverages
- Keywords: Yeast; Enhancement; Cold sensitivity; Wine; Glycerol; Acetic acid
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- Source: Ann. Microbiol. Enzimol. - vol. 44 - n. 2
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