Selection and evaluation of Saccharomyces cerevisiae wild strains isolated from fermented must of grapes produced in the São Francisco Valley, Brazil.

Selection and evaluation of Saccharomyces cerevisiae wild strains isolated from fermented must of grapes produced in the São Francisco Valley, Brazil.

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Bibliographic Details
Main Authors: PONZZES-GOMES, C. M. P. B. S., ROCHA, K. K. R, SOUZA, J. F. de, MELO, M. de A., PEREIRA, G. E., CANUTO, K. M., QUEROL, A., ROSA, C. A.
Other Authors: Camila M.P.B.S. de Ponzzes-Gomes, State University of Feira de Santana, Feira de Santana, Brazil; Kamila K.R. Rocha, Federal University of Sergipe, São Cristóvão, Brazil; Joyce F. de Souza, Federal University of Sergipe, São Cristóvão, Brazil; Monaliza de A. Melo, Federal University of Sergipe, São Cristóvão, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Kirley M. Canuto, Embrapa Tropical Agroindustry, Fortaleza, Brazil; Amparo Querol, Institute of Agrochemistry and Food Technology, Valencia, Spain; Carlos A. Rosa, Federal University of Minas Gerais, Belo Horizonte, Brazil.
Format: Separatas biblioteca
Language:English
eng
Published: 2017-01-05
Subjects:Mosto fermentado, Vale do São Francisco, Uva,
Online Access:http://www.alice.cnptia.embrapa.br/alice/handle/doc/1060066
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