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Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking.

M. Ciani, F. Comitini, I. Mannazzu, P. Domizio

2010.3.1FEMS YEAST RESEARCH

DOI: 10.1111/j.1567-1364.2009.00579.x

tlooto Summary

To reach this goal, further investigations into the genetic and physiological background of such non-Saccharomyces wine yeasts are needed, so as to apply '-omics' approaches to mixed culture fermentations.

Abstract

Abstract is not available.

Citation format

CIANI, M., et al. Controlled mixed culture fermentation: A new perspective on the use of non-saccharomyces yeasts in winemaking. FEMS YEAST RESEARCH, 2010, 10 2: 123–33.