HIGHLIGHTS
- who: Souhir Marsit et al. from the France and , Montpellier University, UMR1083, SPO, Montpellier, France have published the research: Diversity and adaptive evolution of Saccharomyces wine yeast: a review, in the Journal: (JOURNAL) of 10/05/2015
SUMMARY
After the 1970s, these practices were generalized and currently most wine fermentations worldwide use selected starter yeasts primarily belonging to S. cerevisiae. Consistently, most pioneering research in the genetics, genomics, physiology and evolutionary biology of wine yeasts has been developed in S. cerevisiae and to a lesser extent on other Saccharomyces species and hybrids prominent . . .
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