Study of Saccharomyces cerevisiae wine strains for breeding through fermentation efficiency and tetrad analysis.

Abstract excerpt

One of the issues that most concerns to both winemakers and producers of active dry yeasts is the stuck and sluggish fermentations of grape musts with high levels of sugar, reflecting the inability of inoculated yeast strain to complete the fermentation process. It is difficult to obtain a wine strain that possesses both adequate oenological and technological properties; thus, the correct approach to solving...

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