Selection of indigenous yeast strains for the production of sparkling wines from native Apulian grape varieties.
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DOI: 10.1016/j.ijfoodmicro.2018.07.004
Abstract: We report the first polyphasic characterization of native Saccharomyces cerevisiae in order to select candidate strains for the design of starter cultures tailored for Apulian sparkling wines obtained from local grape variety. In addition, it… read more here.
Keywords: apulian grape; grape; production; grape varieties ... See more keywords