The impacts of Schizosaccharomyces on winemaking.

Benito, Santiago

Benito, Santiago.

Affiliation

Benito S; Department of Chemistry and Food Technology, Polytechnic University of Madrid, University Town, S/N, 28040, Madrid, Spain. santiago.benito@upm.es.

Appl Microbiol Biotechnol ; 103(11): 4291-4312, 2019 Jun.

Article in En | MEDLINE | ID: mdl-31004207

Subject(s)

Food Microbiology/methods; Saccharomyces/metabolism; Schizosaccharomyces/metabolism; Wine/microbiology; Fermentation; Food Microbiology/trends; Saccharomyces/growth & development; Schizosaccharomyces/growth & development

Key words

Anthocyanins; Aromatic compounds; Biogenic amines; Deacidification; Enology; Ethyl carbamate; Fermentation; Malic acid; Non-Saccharomyces; Ochratoxin A; Polysaccharides; Pyruvic acid; Schizosaccharomyces pombe; Vitisins

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Saccharomyces / Schizosaccharomyces / Wine / Food Microbiology Language: En Journal: Appl Microbiol Biotechnol Year: 2019 Document type: Article Affiliation country: Spain Country of publication: Germany

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