SELECTIVE HYBRIDIZATION OF PURE CULTURE WINE YEASTS .1. ELIMINATION OF UNDESIRABLE WINE-MAKING PROPERTIES

被引：15

作者：

ESCHENBRUCH, R

CRESSWELL, KJ

FISHER, BM

THORNTON, RJ

机构：

[1] DSIR,WINE RES,BOX 19,TE KAUWHATA,NEW ZEALAND

[2] MASSEY UNIV,DEPT MICROBIOL & GENET,PALMERSTON NORTH,NEW ZEALAND

来源：

EUROPEAN JOURNAL OF APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1982年 / 14卷 / 03期

关键词：

D O I：

10.1007/BF00497892

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：155 / 158

页数：4

共 15 条

[1] ESCHENBRUCH R, 1978, VITIS, V17, P67
[2] ESCHENBRUCH R, 1974, AM J ENOL VITICULT, V25, P157
[3] Eschenbruch R., 1975, Vitis, V14, P43
[4] ESCHENBRUCH R, 1976, FOOD TECH NZ, V11, P15
[5] HARRIS JO, 1971, EUR BREW CONV PROV C, P273
[6] HENNIG K, 1973, UNTERSUCHUNGSMETHODE
[7] MESTRE AC, 1946, VILLAGRANCA PANADES, V68, P1
[8] GENETIC-MAP OF SACCHAROMYCES-CEREVISIAE
MORTIMER, RK
SCHILD, D
[J]. MICROBIOLOGICAL REVIEWS, 1980, 44 (04) : 519 - 571
[9] RADLER F, 1973, WEINBERG KELLER, V29, P339
[10] Rankine B. C., 1970, Australian Wine, Brewing and Spirit Review, V88, P44