Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries

详细信息    查看全文

• 作者：Sydney C. Morgan ; ^{sydney.morgan@ubc.ca} ; Chrystal M. Scholl ; Natasha L. Benson ; Morgan L. Stone ; Daniel M. Durall
• 关键词：Wine ; Sulfur dioxide ; Spontaneous fermentation ; Saccharomyces cerevisiae ; Microsatellite strain typing ; Population ecology
• 刊名：International Journal of Food Microbiology
• 出版年：2017
• 出版时间：6 March 2017
• 年：2017
• 卷：244
• 期：Complete
• 页码：96-102
• 全文大小：636 K
• 卷排序：244

文摘

SO2 added at three different levels to spontaneous winery fermentations SO2 addition level at crush significantly altered S. cerevisiae strain composition. Commercial strains dominated regardless of SO2 addition level. Different S. cerevisiae strains dominated at different SO2 addition levels.