Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content.

@article{Granchi2003SaccharomycesCB,
  title={Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content.},
  author={Lisa Granchi and Donatella Ganucci and Carlo Viti and Luciana Giovannetti and Massimo Vincenzini},
  journal={Letters in applied microbiology},
  year={2003},
  volume={36 1},
  pages={54-8}
}
AIM To evaluate whether intraspecific diversity of Saccharomyces cerevisiae in wine fermentations is affected by initial assimilable-nitrogen content. METHODS AND RESULTS Saccharomyces cerevisiae isolates from two spontaneous commercial wine fermentations started with adequate and inadequate nitrogen amounts were characterized by mitochondrial DNA restriction analysis. Several strains occurred in each fermentation, two strains, but not the same ones, being predominant at frequencies of about… CONTINUE READING