Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. “Vinos de Madrid” Using Real-Time Quantitative PCR

@inproceedings{Garca2017YeastMO,
  title={Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. “Vinos de Madrid” Using Real-Time Quantitative PCR},
  author={Margarita Suard{\'i}az Garc{\'i}a and Braulio Esteve-Zarzoso and Julia Crespo and Juan Mariano Cabellos and Teresa Arroyo},
  booktitle={Front. Microbiol.},
  year={2017}
}
There is an increasing trend toward understanding the impact of non-Saccharomyces yeasts on the winemaking process. Although Saccharomyces cerevisiae is the predominant species at the end of fermentation, it has been recognized that the presence of non-Saccharomyces species during alcoholic fermentation can produce an improvement in the quality and complexity of the final wines. A previous work was developed for selecting the best combinations between S. cerevisiae and five non-Saccharomyces… CONTINUE READING
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