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Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must

✍ Scribed by Josefa Marı́a Clemente-Jimenez; Lydia Mingorance-Cazorla; Sergio Martı́nez-Rodrı́guez; Francisco Javier Las Heras-Vázquez; Felipe Rodrı́guez-Vico

Book ID
114262782
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
136 KB
Volume
21
Category
Article
ISSN
0740-0020

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## Abstract Samples of must derived from six different varieties of grapes taken during the fermentation process, as well as the respective wine samples directly after the end of the malolactic fermentation, were analyzed by direct infusion negative ion mode electrospray ionization mass spectrometr