Biological and Enological Stability of Wine Yeasts during Preservation by Periodic Transfer

• SHINOHARA Takashi

  Institute of Enology and Viticulture, Yamanashi University

• YANAGIDA Fujitoshi

  Institute of Enology and Viticulture, Yamanashi University

• GOTO Shoji

  Institute of Enology and Viticulture, Yamanashi University

収録刊行物

• Microbiology and Culture Collections : official publication of the Japan Society for Culture Collections : 日本微生物資源学会誌

  Microbiology and Culture Collections : official publication of the Japan Society for Culture Collections : 日本微生物資源学会誌 11 (1), 1-9, 1995-06-30

キーワード

• Wine yeast
• Enological property
• Preservation
• Periodic transfer
• Saccharomyces cerevisiae

詳細情報

• CRID: 1571417125357730688
• NII論文ID: 10018602249
• NII書誌ID: AN10475420
• ISSN: 13424041
• 本文言語コード: en
• データソース種別:
  • CiNii Articles