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Dalia Elizabeth Miranda-Castilleja ; Sofía María Arvizu-Medrano ; Juan Ramiro Pacheco-Aguilar ; Jesús Alejandro Aldrete-Tapia ; Montserrat Hernández-Iturriaga ; Ramón Álvar Martínez-Peniche ;REVISTA CHAPINGO SERIE HORTICULTURA 2015, XXI (2)

Autor: Eunice Ortiz-Barrera

Fuente: http://www.redalyc.org/


Introducción



REVISTA CHAPINGO SERIE HORTICULTURA ISSN: 1027-152X chapingo.horticultura@gmail.com Universidad Autónoma Chapingo México Ortiz-Barrera, Eunice; Miranda-Castilleja, Dalia Elizabeth; Arvizu-Medrano, Sofía María; Pacheco-Aguilar, Juan Ramiro; Aldrete-Tapia, Jesús Alejandro; Hernández-Iturriaga, Montserrat; Martínez-Peniche, Ramón Álvar Enological potential of native non-Saccharomyces yeasts from vineyards established in Queretaro, Mexico REVISTA CHAPINGO SERIE HORTICULTURA, vol.
XXI, núm.
2, julio, 2015, pp.
169-183 Universidad Autónoma Chapingo Chapingo, México Available in: http:--www.redalyc.org-articulo.oa?id=60941168005 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative Scientific article Enological potential of native nonSaccharomyces yeasts from vineyards established in Queretaro, Mexico Potencial enológico de levaduras no-Saccharomyces nativas de viñedos establecidos en Querétaro, México Eunice Ortiz-Barrera; Dalia Elizabeth Miranda-Castilleja; Sofía María Arvizu-Medrano; Juan Ramiro Pacheco-Aguilar; Jesús Alejandro Aldrete-Tapia; Montserrat Hernández-Iturriaga; Ramón Álvar Martínez-Peniche* División de Estudios de Posgrado, Facultad de Química, Universidad Autónoma de Querétaro.
Centro Universitario s-n, colonia las Campanas, Querétaro, C.P.
76010, MÉXICO. Correo-e: alvar@uaq.mx, tel.
y fax: 52 442 19 21 304 (*Autor para correspondencia). 1 Abstract C Keywords: native strains, typicity, β-glucosidase, Hanseniaspora, microvinification, mixed cultures. urrently, the state of Queretaro is a major wine producer in Mexico; however, marketing these wines is difficult due to their lack of quality and typicity, factors in which wine yeasts play an essential role.
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