DRY YEAST-STRAIN FOR USE IN FERMENTATION OF ALICANTE WINES - SELECTION AND DNA PATTERNS

被引：95

作者：

QUEROL, A

HUERTA, T

BARRIO, E

RAMON, D

机构：

[1] UNIV VALENCIA,DEPT GENET,E-46100 VALENCIA,SPAIN

[2] CSIC,INST AGROQUIM & TECNOL ALIMENTOS,UNIDAD BIOINGN ALIMENTOS,E-46010 VALENCIA,SPAIN

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 01期

关键词：

DRY-YEAST; WINE; FERMENTATION; DNA;

D O I：

10.1111/j.1365-2621.1992.tb05451.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

We previously reported a study on the microbial flora of Alicante wines at different stages of vinification. On the basis of those data, we selected a Saccharomyces cerevisiae strain which is capable of producing high quality wine in pilot fermentation experiments with musts. The strain was characterized using several DNA fingerprinting techniques. These results open the way to use the strain as a dry yeast in order to perform controlled fermentations.

引用

页码：183 / &

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