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Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
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Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds

Gemma Beltran1, Maite Novo, José M Guillamón

  • 1Unitat d'Enologia del Centre de Referència de Tecnologia d'Aliments, Dept. Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, c/ Marcel lí Domingo, s/n. 43007 Tarragona, Spain.

International Journal of Food Microbiology
|December 11, 2007
PubMed

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