Identification and Characterization of Non-Saccharomyces Species Isolated from Port Wine Spontaneous Fermentations
In winemaking, non-Saccharomyces yeast species contribute important organoleptic complexity.Current interest focuses on abundant and dominant strains characteristically present in the early phase of spontaneous alcoholic fermentations.Non-Saccharomyces species are particularly relevant in Port wine production such that the fermentation is premature