Microbial terroir and food innovation: The case of yeast biodiversity in wine

Published 2015 View Full Article

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Title
Microbial terroir and food innovation: The case of yeast biodiversity in wine
Authors
Keywords
Wine, Saccharomyces cerevisiae, Alcoholic fermentation, Non-, Saccharomyces, Starter cultures, Microbiota
Journal
MICROBIOLOGICAL RESEARCH
Volume 181, Issue -, Pages 75-83
Publisher
Elsevier BV
Online
2015-10-24
DOI
10.1016/j.micres.2015.10.005

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