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Weinhefen: Tradition oder Avantgarde?

  • Karriere, Köpfe & Konzepte
  • Ein Prosit zum Jubiläum
  • Published:
BIOspektrum Aims and scope

Zusammenfassung

Zu jeder Feier gehört ein gutes Gläschen Wein oder Sekt. Für das Aroma sind Weinhefen zuständig (Abb. 1). Neben Saccharomyces cerevisiae stehen andere Hefen aus einer großen Biodiversität zur Verfügung. Das BIOspektrum-Jubiläum ist ein Anlass, einen Blick auf die Möglichkeiten mit diesen „nicht-konventionellen Hefen“ zu werfen.

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Authors and Affiliations

  1. Institut Für Mikrobiologie und Biochemie, Hochschule Geisenheim University, Von-Lade Straße 1, D-65366, Geisenheim, Deutschland

    Jürgen Wendland

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  1. Jürgen Wendland
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Correspondence to Jürgen Wendland.

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Wendland, J. Weinhefen: Tradition oder Avantgarde?. Biospektrum 26, 807–808 (2020). https://doi.org/10.1007/s12268-020-1486-z

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  • DOI: https://doi.org/10.1007/s12268-020-1486-z

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