Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces

Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces

Fermentations carried out at low temperatures (10–15°C) enhance the production and retention of flavor volatiles, but also increase the chances of slowing or arresting the process. Notwithstanding, as Saccharomyces cerevisiae is the main species responsible for alcoholic fermentation, other species...

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Bibliographic Details
Main Authors: Estéfani García-Ríos, Alba Guillén, Roberto de la Cerda, Laura Pérez-Través, Amparo Querol, José M. Guillamón
Format: Article
Language:English
Published: Frontiers Media S.A. 2019-01-01
Series:Frontiers in Microbiology
Subjects:
Saccharomyces cerevisiae
must fermentation
low temperature
winemaking
hybrids
Saccharomyces uvarum
Online Access:https://www.frontiersin.org/article/10.3389/fmicb.2018.03232/full

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