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OENOLOGICAL YEASTS FOR CONTROLLING THE ACID CONTENT OF WINES AND METHODS FOR SELECTING SUCH YEASTS
OENOLOGICAL YEASTS FOR CONTROLLING THE ACID CONTENT OF WINES AND METHODS FOR SELECTING SUCH YEASTS
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机译:用于控制葡萄酒酸含量的酿酒酵母和选择酵母的方法
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摘要
The invention relates to a yeast strain of the species Saccharomyces cerevisiae, comprising at least one peptide sequence polymorphism in at least one of the sequences of the proteins encoded by the genes selected from the eleven genes YLL041C, YGL008C, YDL054C, YKL029C, YDL021W, YOR380W, YOR090C, YBR218C, YGL037C, YBL036C and YDL237W.
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