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Published in 2018 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.13735
Abstract: Twenty‐five enological yeasts belonging to nine different species (Candida zeylanoides, Cryptococcus uzbekistanensis, Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Torulaspora delbrueckii, Williopsis pratensis, Zygosaccharomyces bailii and Saccharomyces cerevisiae) were screened for aroma formation and fermentative behaviour…
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Keywords:
fermentative behaviour;
non saccharomyces;
wine aromatic;
compound production ... See more keywords