Selection of Three Indigenous Lebanese Yeast Saccharomyces cerevisiae with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley

Autor: HAYAR, Salem, El Dana, Fatima, Colosio, Marie-Charlotte, Fahed, Christina, Zeitoun, Rawan, Maestroni, Britt Marianna

Publikováno v: Fermentation, Vol 7, Iss 280, p 280 (2021)
Fermentation; Volume 7; Issue 4; Pages: 280
Fermentation
Fermentation, MDPI, 2021, 7 (4), pp.280. ⟨10.3390/fermentation7040280⟩

Wine production depends on the fermentation process performed by yeasts, especially (but not solely) strains of the species Saccharomyces cerevisiae, which is a technique that has been practiced from the Middle Ages till modern days. Selecting indige

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb405c9ab676ada2fd326afc9b44c85a
https://www.mdpi.com/2311-5637/7/4/280