Vinification without Saccharomyces: Interacting Osmotolerant and "Spoilage" Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

Csoma, HajnalkaKállai, ZoltánAntunovics, ZsuzsaCzentye, KingaSipiczki, Mátyás2021-10-072021-10-072021Microorganisms. -9 : 1 (2021), p. 1-28. -Microorganisms. - 2076-26072076-2607http://hdl.handle.net/2437/322381Vinification without Saccharomyces: Interacting Osmotolerant and "Spoilage" Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)folyóiratcikkopen access journalhttp://webpac.lib.unideb.hu:8082/ebib/CorvinaWeb?action=cclfind&resultview=long&ccltext=idno+BIBFORM096892TermészettudományokBiológiai tudományokhttps://www.mdpi.com/2076-2607/9/1/19http://dx.doi.org/10.3390/microorganisms90100192022-02-2400061059050000185098665221