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The Biodiversity of Saccharomyces cerevisiae in Spontaneous Wine Fermentation: The Occurrence and Persistence of Winery-Strains
2019
Fermentation
Saccharomyces cerevisiae populations occurring in spontaneous wine fermentations display a high polymorphism, although few strains are generally able to dominate the fermentative process. Recent studies have suggested that these indigenous S. cerevisiae strains are representative of a specific oenological ecosystem, being associated to a given wine-producing area or a single winery. In contrast, according to other ecological studies, no correlation between genotypic and phenotypic groups of the
doi:10.3390/fermentation5040086
fatcat:sdiajqqc75dwhey54zikmwjxki