المؤلفون: Cécile Miot-Sertier, Marie-Claire Perello, Vincent Renouf, M. Falcou, Aline Lonvaud-Funel, G. de Revel

المساهمون: Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Université de Bordeaux Ségalen [Bordeaux 2]

المصدر: Journal of Applied Microbiology
Journal of Applied Microbiology, Wiley, 2006, 100 (6), pp.1208-1219. ⟨10.1111/j.1365-2672.2006.02959.x⟩

مصطلحات موضوعية: Brettanomyces, Aroma of wine, WINEMAKING, BRETTANOMYCES BRUXELLENSIS, Brettanomyces bruxellensis, Wine, Fructose, INTERACTIONS, Polymerase Chain Reaction, Applied Microbiology and Biotechnology, 03 medical and health sciences, ITS-RFLP, Yeasts, Botany, Malolactic fermentation, NON-SACCHARROMYCES, YEAST, Food science, DNA, Fungal, Ecosystem, 030304 developmental biology, Winemaking, PCR-DGGE, SACCHAROMYCES CEREVISIAE, 2. Zero hunger, 0303 health sciences, ASCOMYCOTINA, biology, 030306 microbiology, food and beverages, BRETTANOMYCES, General Medicine, biology.organism_classification, Yeast, Electrophoresis, Gel, Pulsed-Field, Yeast in winemaking, Glucose, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Fermentation, Food Microbiology, ENDOMYCETALES, Polymorphism, Restriction Fragment Length, RESISTANCE, SACCHAROMYCES, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95acabdd7568e215ba5adaecfb36b22a
https://doi.org/10.1111/j.1365-2672.2006.02959.x