Wine yeast selection in the Iberian Peninsula: Saccharomyces and non-Saccharomyces as drivers of innovation in Spanish and Portuguese wine industries.
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DOI: 10.1080/10408398.2022.2083574
Abstract: Yeast selection for the wine industry in Spain started in 1950 for the understanding of the microbial ecology, and for the selection of optimal strains to improve the performance of alcoholic fermentation and the overall… read more here.
Keywords: yeast selection; wine; spanish portuguese; non saccharomyces ... See more keywords