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Isolation and identification of native yeasts from the spontaneous fermentation of grape musts

Liliana Mabel Gerard1, María Belén Corrado2, Cristina Verónica Davies2

  • 1Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina. liliana.gerard@uner.edu.ar.

Archives of Microbiology
|August 7, 2023
PubMed

Keywords:
GrapesMarselanNon-Saccharomyces yeastsSaccharomyces yeastsSpontaneous fermentationTannat

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