| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405103 | LWT - Food Science and Technology | 2012 | 6 Pages |
Abstract
⺠Wine aroma is more complex when fermentation involves different yeast species. ⺠Real-Time PCR is a useful tool for monitoring wine yeast populations. ⺠Combination of different species of yeasts allows the total consumption of sugar. ⺠Each yeast species had a specific assimilation pattern of nitrogen.
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Authors
Imma Andorrà , MarÃa Berradre, Albert Mas, Braulio Esteve-Zarzoso, Jose M. Guillamón,