Dynamics of Yeast Populations during Cider Fermentation in the Asturian Region of Spain
- 1 December 1990
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 56 (12) , 3881-3884
- https://doi.org/10.1128/aem.56.12.3881-3884.1990
Abstract
The influence of different cidermaking systems and apple mixtures on the dynamics of yeast populations in cider manufactured in Asturias (northern Spain) were studied. Results obtained in an experimental pilot plant were compared with those found in Asturian cider plants by using traditional techniques. Saccharomyces cerevisiae and Kloeckera apiculata were found in all cases.This publication has 5 references indexed in Scilit:
- Malate utilization bySchizosaccharomyces pombeBiotechnology Letters, 1988
- Growth of Natural Yeast Flora during the Fermentation of Inoculated WinesApplied and Environmental Microbiology, 1985
- Evolution of Yeasts and Lactic Acid Bacteria During Fermentation and Storage of Bordeaux WinesApplied and Environmental Microbiology, 1984
- Analysing data with repeated observations on each experimental unitThe Journal of Agricultural Science, 1976
- Influence of different yeasts on the growth of lactic acid bacteria in wineJournal of the Science of Food and Agriculture, 1968