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Analysis of low temperature-induced genes (LTIG) in wine

Analysis of low temperature-induced genes (LTIG) in wine yeast during Abstract: Fermentations carried out at low temperatures, that is, 10-15

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Low-temperature growth and fermentation of wine yeast can enhance wine aroma and make them highly desirable traits for the industry. Elucidating

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genomic comparison of two Saccharomyces cerevisiae wine

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and fermentation capacity at low temperature in wine yeast

Abstract: Low-temperature fermentations produce wines with greater aromatic complexity, but the success of these fermentations greatly depends on the

genomic comparison of two Saccharomyces cerevisiae wine

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Low-Temperature Winemaking by Thermally Dried Immobilized

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during low temperature winemaking [version 3; referees: 2 approved]. The most frequently isolated species in wine fermentations is

Low-Temperature Winemaking by Thermally Dried Immobilized

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genomic comparison of two Saccharomyces cerevisiae wine

The wine industry needs better-adapted yeasts to grow at low temperature phase, but also to the production of stuck and sluggish fermentations [4]

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genomic comparison of two Saccharomyces cerevisiae wine

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An Introduction on Low Temperature Fermentation in Wine

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