Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking
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DOI: 10.3390/fermentation4030069
Abstract: The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines. At the same time, this… read more here.
Keywords: strategies applications; zygosaccharomyces rouxii; rouxii control; food ... See more keywords