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Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
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Yeast diversity isolated from grape musts during spontaneous fermentation from a Brazilian winery

Carolina Bezerra-Bussoli1, Milla Alves Baffi, Eleni Gomes

  • 1Laboratory of Biochemistry and Applied Microbiology, São Paulo State University, São José do Rio Preto, São Paulo, 15054-000, Brazil. carol_bez@hotmail.com

Current Microbiology
|May 3, 2013
PubMed

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