Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in...
Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China
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Publisher
Dordrecht: Springer Netherlands
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Language
English
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Dordrecht: Springer Netherlands
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Contents
The investigation of indigenous wine yeast can facilitate the production of distinctive Beijing wine by providing wineries with more choices in distinctive wine yeasts. Wine yeasts that were isolated from grape must during spontaneous fermentation and from vineyard soil were preliminarily classified by their colony morphologies when cultured on Wal...
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Full title
Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China
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TN_cdi_doaj_primary_oai_doaj_org_article_09be1eac0e50402693eceb57a3cf8aaf
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_09be1eac0e50402693eceb57a3cf8aaf
Other Identifiers
ISSN
2666-3066
E-ISSN
2666-3066
DOI
10.2991/efood.k.200731.001
