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Miguel Mejias-Ortiz1, Ana Perea-Martínez2, Ramon Gonzalez2
1Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Logroño, La Rioja, Spain. miguel.mejias@icvv.es.
在研究葡萄酒发酵中的酵母相互作用时,这项研究比较了在没有细胞与细胞接触的情况下共同培养酵母的系统. 活跃的交换系统被证明是最有效的研究这些关键的酒物种间的相互作用.
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