Litcius/Paper detail

Yeast diversity during the spontaneous fermentation of wine with only the microbiota on grapes cultivated in Japan

Hideaki Shimizu, Aya Kamada, K. Koyama, Kazuhiro Iwashita, Nami Goto‐Yamamoto

2023Journal of Bioscience and Bioengineering22 citationsDOI

Topics & Concepts

WinemakingFermentationYeastFood scienceWineBiologyLactic acidVineyardWineryYeast in winemakingFermentation in winemakingAcetic acidWine faultSaccharomyces cerevisiaeMalolactic fermentationBacteriaBotanyBiotechnologyHorticultureBiochemistryGeneticsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism
Yeast diversity during the spontaneous fermentation of wine with only the microbiota on grapes cultivated in Japan | Litcius