Science and Technology of Food Industry

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LI Jing, LUO Su-su, ZHANG Xiao-xu. Research progress on diversity and identification of grape-related yeast species[J]. Science and Technology of Food Industry, 2016, (24): 391-394. DOI: 10.13386/j.issn1002-0306.2016.24.068
Citation: LI Jing, LUO Su-su, ZHANG Xiao-xu. Research progress on diversity and identification of grape-related yeast species[J]. Science and Technology of Food Industry, 2016, (24): 391-394. DOI: 10.13386/j.issn1002-0306.2016.24.068
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Research progress on diversity and identification of grape-related yeast species

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  • In this paper,grape- related yeast species and diversity,dynamic change of yeast in different environment and brewing process,characteristics of traditional and modern for identification of strains were comprehensively reviewed.It provided certain theoretical basis for the selection of wild yeast strains with regional characterisrics and good fermentation performance.
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