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Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems

Tania Madrigal, Sergi Maicas, José J. Mateo Tolosa
Am J Enol Vitic.  2013  64: 126-133  ; DOI: 10.5344/ajev.2012.12077

Article Information

vol. 64 no. 1

DOI 
https://doi.org/10.5344/ajev.2012.12077
Published By 
American Journal of Enology and Viticulture
History 
  • Received May 2012
  • Revision received September 2012
  • Accepted October 2012
  • Published online March 2013.

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©2013 by the American Society for Enology and Viticulture

Author Information

  1. Tania Madrigal1,
  2. Sergi Maicas1 and
  3. José J. Mateo Tolosa1,*
  1. 1Department of Microbiology and Ecology, Universitat de València, Dr. Moliner 50, E-46100-Burjassot, Valencia, Spain.
  1. ↵* Corresponding author (email: Jose.J.Mateo{at}uv.es; tel: + 34 96 354 30 08; fax: + 34 96 354 45 70)
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Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems
Tania Madrigal, Sergi Maicas, José J. Mateo Tolosa
Am J Enol Vitic.  2013  64: 126-133  ; DOI: 10.5344/ajev.2012.12077
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