Yeast and bacteria analysis of grape, wine and cellar equipments by PCR-DGGE
نویسندگان
چکیده
• These authors studied the microorganism population present at every step of the winemaking process in 3 estates located in 3 Bordeaux appellations: Libournais, Graves, and Medoc. For each estate, they started inventorying the microorganisms present at the vineyard level, continued with those present in the water resulting from cleaning the cellar equipment, and ended by analyzing the microorganism present in 2 wine bottles, a recent vintage and an older vintage.
منابع مشابه
Design and evaluation of PCR primers for analysis of bacterial populations in wine by denaturing gradient gel electrophoresis.
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