Add to ORKGYeast are unicellular fungi responsible for the alcoholic fermentation of wine and Saccharomyces cerevisiae is the mainly species used. São Francisco Valley wines are produced by imported yeast but have been seeking through various forms an identity, among them the possibility of producing their own wines with indigenous yeast. In this case, the aim of this work was to select S. cerevisiae indigenous strains and non-Saccharomyces yeasts isolated in the must fermented of five varieties of grapes (Vitis vinifera L.) farmed in the São Francisco Valley (VSF)
AbstractIn the present work we isolated and identified various indigenous Saccharomyces cerevisiae s...
‘Microbial terroir’ relates to the infuence of autochthonous yeasts associated with a grape cultivar...
The aim of this work was to isolate and identify the yeasts prevalent in fresh grapes cultivated in ...
The aim of this work was to select S. cerevisiae indigenous strains and non-Saccharomyces yeasts iso...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natural...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natural...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natu-ra...
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by...
Yeasts are versatile microorganisms which show heterogeneity in their abilities of aromatic molecule...
One thousand six hundred and twenty yeast isolates were obtained from 54 spontaneous fermentations p...
Yeast communities associated with Vitis vinifera L. ecosystems have been widely characterized. Less ...
Despite the availability of several Saccharomyces cerevisiae commercial strains intended for wine pr...
Notwithstanding numerous studies on the yeast biota of grapes and grape must, the origin of the prim...
We isolated, identified and characterized yeast strains from grapes, and their fermented musts, samp...
This study aims at the characterization of the fermentative yeasts flora of the vineyards from Azore...
AbstractIn the present work we isolated and identified various indigenous Saccharomyces cerevisiae s...
‘Microbial terroir’ relates to the infuence of autochthonous yeasts associated with a grape cultivar...
The aim of this work was to isolate and identify the yeasts prevalent in fresh grapes cultivated in ...
The aim of this work was to select S. cerevisiae indigenous strains and non-Saccharomyces yeasts iso...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natural...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natural...
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the natu-ra...
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by...
Yeasts are versatile microorganisms which show heterogeneity in their abilities of aromatic molecule...
One thousand six hundred and twenty yeast isolates were obtained from 54 spontaneous fermentations p...
Yeast communities associated with Vitis vinifera L. ecosystems have been widely characterized. Less ...
Despite the availability of several Saccharomyces cerevisiae commercial strains intended for wine pr...
Notwithstanding numerous studies on the yeast biota of grapes and grape must, the origin of the prim...
We isolated, identified and characterized yeast strains from grapes, and their fermented musts, samp...
This study aims at the characterization of the fermentative yeasts flora of the vineyards from Azore...
AbstractIn the present work we isolated and identified various indigenous Saccharomyces cerevisiae s...
‘Microbial terroir’ relates to the infuence of autochthonous yeasts associated with a grape cultivar...
The aim of this work was to isolate and identify the yeasts prevalent in fresh grapes cultivated in ...