A multiple-step strategy for screening Saccharomyces cerevisiae strains with improved acid tolerance and aroma profiles
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DOI: 10.1007/s00253-020-10451-z
Abstract: Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore resulting in problems such as lengthened fermentation and poor… read more here.
Keywords: saccharomyces cerevisiae; aroma; acid tolerance; step ... See more keywords