Yeasts represent the most important group of microorganisms to winemakers, because without Saccharomyces, producing quality wine would be impossible. Besides Saccharomyces, however there are many other genera and species present during vinifi cation that ultimately impact quality, both positively and negatively (Fleet and Heard, 1993; Fugelsang et al., 1993; Deak and Beuchat, 1996; Loureiro and Malfeito-Ferreira, 2003).


Isoamyl Acetate Yeast Cell Wall Debaryomyces Hansenii Crabtree Effect Ethyl Butanoate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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© Springer Science+Business Media, LLC 2007

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