Comportamento de diferentes linhagens de Saccharomyces cerevisiae na presença da levedura Brattanomyces custersianus durante a fermentação tumultuosa da vinificação em tinto.

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Author(s): SILVA, G. A. da; POLETTO, C. M.; POLI, J. S.; BALBINOTTE, J.; CARBONERA, A. de S.; SOUZA, E. de; LOCATELLI, C.; VALENTE, P.

Publication year: 2008

Types of publication: Abstract in annals or event proceedings

Unit: Embrapa Grape & Wine

Keywords: Contaminação, Enologia, Fermentação, Levedura, Vinho

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