Saccharomyces cerevisiae and non-Saccharomyces isolated from fermented must of grapes produced in the São Francisco Valley, Brazil.

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dc.contributorCamila M. P. B. S. de Ponzzes-Gomes, State University of Feira de Santana, Feira de Santana, Brazil
dc.contributorKamila K. R. Rocha, Federal University of Sergipe, São Cristóvão, Brazil
dc.contributorGIULIANO ELIAS PEREIRA, CNPUV / CPATSA
dc.contributorMarco Aurélio Soares, Institute of Agrochemistry and Food Technology, Valencia, Spain
dc.contributorAmparo Querol, nstitute of Agrochemistry and Food Technology, Valencia, Spain
dc.contributorCarlos Augusto Rosa, Federal University of Minas Gerais, Belo Horizonte, Brazil.
dc.creatorPONZZES-GOMES, C. M. P. B. S.
dc.creatorROCHA, K. K. R.
dc.creatorPEREIRA, G. E.
dc.creatorSOARES, M. A.
dc.creatorQUEROL, A.
dc.creatorROSA, C. A.
dc.date2017-02-23T23:55:45Z
dc.date2017-02-23T23:55:45Z
dc.date2017-01-12
dc.date2016
dc.date2017-02-23T23:55:45Z
dc.date.accessioned2026-07-07T05:47:10Z
dc.descriptionThe aim of this work was to select S. cerevisiae indigenous strains and non-Saccharomyces yeasts isolated in the must fermented of five varieties of grapes (Vitis vinifera L.) farmed in the São Francisco Valley (VSF).
dc.formatp. 60.
dc.identifierIn: INTERNATIONAL SYMPOSIUM ON TROPICAL WINES, 5., 2016, Petrolina. Book of abstracts... Petrolina: Embrapa Semiárido, 2016.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1060592
dc.identifier.urihttp://hdl.handle.net/123456789/499873
dc.languageeng
dc.rightsopenAccess
dc.subjectVale do São Francisco
dc.subjectMosto fermentado de uvas
dc.subjectUva
dc.subjectGrapes
dc.titleSaccharomyces cerevisiae and non-Saccharomyces isolated from fermented must of grapes produced in the São Francisco Valley, Brazil.
dc.typeResumo em anais e proceedings

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