Selective hybridisation of pure culture wine yeasts
Summary Hybridisation has been used to develop new strains of pure culture wine yeasts. Their performance under conditions of microvinification was monitored by fermenting two different grape juices. Four of such hybrid strains produced wines comparable to those obtained by proven strains. Different...
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| Autor*in: |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
1982 |
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| Umfang: |
4 |
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| Reproduktion: |
Springer Online Journal Archives 1860-2002 |
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| Übergeordnetes Werk: |
in: Applied microbiology and biotechnology - 1975, 14(1982) vom: März, Seite 155-158 |
| Übergeordnetes Werk: |
volume:14 ; year:1982 ; month:03 ; pages:155-158 ; extent:4 |
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| 520 | |a Summary Hybridisation has been used to develop new strains of pure culture wine yeasts. Their performance under conditions of microvinification was monitored by fermenting two different grape juices. Four of such hybrid strains produced wines comparable to those obtained by proven strains. Different fermentation performances in different grape juices suggest that strains can be hybridised to suit specific juices. When undertaking a hybridisation programme as wide a range as possible of wine-making parameters should be evaluated. | ||
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| 700 | 1 | |a Thornton, R. J. |4 oth | |
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(DE-627)NLEJ20270999X DE-627 ger DE-627 rakwb eng Selective hybridisation of pure culture wine yeasts 1982 4 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Summary Hybridisation has been used to develop new strains of pure culture wine yeasts. Their performance under conditions of microvinification was monitored by fermenting two different grape juices. Four of such hybrid strains produced wines comparable to those obtained by proven strains. Different fermentation performances in different grape juices suggest that strains can be hybridised to suit specific juices. When undertaking a hybridisation programme as wide a range as possible of wine-making parameters should be evaluated. Springer Online Journal Archives 1860-2002 Eschenbruch, R. oth Cresswell, K. J. oth Fisher, B. M. oth Thornton, R. J. oth in Applied microbiology and biotechnology 1975 14(1982) vom: März, Seite 155-158 (DE-627)NLEJ188988920 (DE-600)1464336-4 1432-0614 nnns volume:14 year:1982 month:03 pages:155-158 extent:4 http://dx.doi.org/10.1007/BF00497892 GBV_USEFLAG_U ZDB-1-SOJ GBV_NL_ARTICLE AR 14 1982 3 155-158 4 |
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(DE-627)NLEJ20270999X DE-627 ger DE-627 rakwb eng Selective hybridisation of pure culture wine yeasts 1982 4 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Summary Hybridisation has been used to develop new strains of pure culture wine yeasts. Their performance under conditions of microvinification was monitored by fermenting two different grape juices. Four of such hybrid strains produced wines comparable to those obtained by proven strains. Different fermentation performances in different grape juices suggest that strains can be hybridised to suit specific juices. When undertaking a hybridisation programme as wide a range as possible of wine-making parameters should be evaluated. Springer Online Journal Archives 1860-2002 Eschenbruch, R. oth Cresswell, K. J. oth Fisher, B. M. oth Thornton, R. J. oth in Applied microbiology and biotechnology 1975 14(1982) vom: März, Seite 155-158 (DE-627)NLEJ188988920 (DE-600)1464336-4 1432-0614 nnns volume:14 year:1982 month:03 pages:155-158 extent:4 http://dx.doi.org/10.1007/BF00497892 GBV_USEFLAG_U ZDB-1-SOJ GBV_NL_ARTICLE AR 14 1982 3 155-158 4 |
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Summary Hybridisation has been used to develop new strains of pure culture wine yeasts. Their performance under conditions of microvinification was monitored by fermenting two different grape juices. Four of such hybrid strains produced wines comparable to those obtained by proven strains. Different fermentation performances in different grape juices suggest that strains can be hybridised to suit specific juices. When undertaking a hybridisation programme as wide a range as possible of wine-making parameters should be evaluated. |
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Summary Hybridisation has been used to develop new strains of pure culture wine yeasts. Their performance under conditions of microvinification was monitored by fermenting two different grape juices. Four of such hybrid strains produced wines comparable to those obtained by proven strains. Different fermentation performances in different grape juices suggest that strains can be hybridised to suit specific juices. When undertaking a hybridisation programme as wide a range as possible of wine-making parameters should be evaluated. |
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Summary Hybridisation has been used to develop new strains of pure culture wine yeasts. Their performance under conditions of microvinification was monitored by fermenting two different grape juices. Four of such hybrid strains produced wines comparable to those obtained by proven strains. Different fermentation performances in different grape juices suggest that strains can be hybridised to suit specific juices. When undertaking a hybridisation programme as wide a range as possible of wine-making parameters should be evaluated. |
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