Osmoadaptation of wine yeast (Saccharomyces cerevisiae ) during Icewine fermentation leads to high levels of acetic acid

Title
Osmoadaptation of wine yeast (Saccharomyces cerevisiae ) during Icewine fermentation leads to high levels of acetic acid
Authors
Keywords
-
Journal
JOURNAL OF APPLIED MICROBIOLOGY
Volume 124, Issue 6, Pages 1506-1520
Publisher
Wiley
Online
2018-02-15
DOI
10.1111/jam.13733

Ask authors/readers for more resources

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started