spontaneous fermentation
- Open AccessFungal Diversity and Dynamics during Grape Wine Fermentations with Different Sulfite Levels and Yeast InoculationsNatacha Cureau, Renee Threlfall, Franck Carbonero, Luke Howard, Laura LavefveAm J Enol Vitic. 2021 72: 240-256 ; DOI: 10.5344/ajev.2021.20054Natacha Cureau1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andRenee Threlfall1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andFranck Carbonero1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and2Department of Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, 412 E. Spokane Falls Blvd., Spokane, WA 99202.Luke Howard1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; andLaura Lavefve1Food Science Department, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704; and
- You have accessRestricted accessKiller Yeasts: Incidence in the Ecology of Spontaneous FermentationA. R. Gutiérrez, S. Epifanio, P. Garijo, R. López, P. SantamaríaAm J Enol Vitic. 2001 52: 352-356 ; DOI: 10.5344/ajev.2001.52.4.352A. R. GutiérrezDepartamento de Agricultura, Universidad de La Rioja, Avda. de la Paz, 105, 26004 Logroño, La Rioja, SpainS. EpifanioP. GarijoR. López
- You have accessRestricted accessThe Influence of Enological Practices on the Selection of Wild Yeast Strains in Spontaneous FermentationSara I. Epifanio, A. Rosa Gutierrez, Ma Pilar Santamaría, Rosa LópezAm J Enol Vitic. 1999 50: 219-224 ; DOI: 10.5344/ajev.1999.50.2.219Sara I. EpifanioCentro de Investigaciones Agraria, P.O. Box 1056, 26080 Logroño, SpainA. Rosa GutierrezMa Pilar Santamaría
- You have accessRestricted accessEcology of Yeast Strain Saccharomyces cerevisiae During Spontaneous Fermentation in a Bordeaux WineryValérie Frezier, Denis DubourdieuAm J Enol Vitic. 1992 43: 375-380 ; DOI: 10.5344/ajev.1992.43.4.375Valérie FrezierInstitut d'Oenologie, Université de Bordeaux II, 351, cours de la liberation - 33405 Talence Cedex, France.Denis DubourdieuInstitut d'Oenologie, Université de Bordeaux II, 351, cours de la liberation - 33405 Talence Cedex, France.