Novel wine yeast for improved performance in fermentation

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dc.contributor.authorLiccioli, T.
dc.contributor.authorWalker, M.E.
dc.contributor.authorSundstrom, J.F.
dc.contributor.authorGardner, J.M.
dc.contributor.authorJiranek, V.
dc.date.issued2013
dc.description.abstractUniversity of Adelaide researchers are using directed evolution techniques as an alternative, non-GMO method for wine yeast strain improvement, with the project ultimately aimed at helping winemakers avoid "sticky" fermentation situations.
dc.description.statementofresponsibilityT. Liccioli, M.E. Walker, J.F. Sundstrom, J.M. Gardner and V. Jiranek
dc.identifier.citationWine and Viticulture Journal, 2013; 28(6):26, 28, 30-31, 33
dc.identifier.issn1838-6547
dc.identifier.orcidWalker, M.E. [0000-0002-6934-3787]
dc.identifier.orcidSundstrom, J.F. [0000-0002-4898-3101]
dc.identifier.orcidGardner, J.M. [0000-0002-4215-955X]
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]
dc.identifier.urihttp://hdl.handle.net/2440/89981
dc.language.isoen
dc.rightsCopyright status unknown
dc.source.urihttp://search.informit.com.au/documentSummary;dn=156172748720840;res=IELHSS
dc.titleNovel wine yeast for improved performance in fermentation
dc.typeJournal article
pubs.publication-statusPublished

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