Article
An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery.
PloS one - 1 Jan 2021
McCarthy Garrett C, Morgan Sydney C, Martiniuk Jonathan T, Newman Brianne L, McCann Stephanie E, Measday Vivien, Durall Daniel M
Abstract excerpt
Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, have occasionally been found conducting commercial fermentations around the world. S. uvarum is typically associated with white wine fermentations in cool-climate wine regions, and has been identified as the dominant yeast in fermentations from France,...
Read the complete abstract on PubMedTopics
Share this publication in a Topic to start or enrich a Post.