Bacterial microbiota diversity and composition in red and white wines correlate with plant-derived DNA contributions and botrytis infection

Abstract Wine is a globally produced, marketed and consumed alcoholic beverage, which is valued for its aromatic and qualitative complexity and variation. These properties are partially attributable to the bacterial involvement in the fermentation process. However, the organizational principles and...

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Autores principales: Alena M. Bubeck, Lena Preiss, Anna Jung, Elisabeth Dörner, Daniel Podlesny, Marija Kulis, Cynthia Maddox, Cesar Arze, Christian Zörb, Nikolaus Merkt, W. Florian Fricke
Formato: article
Lenguaje:EN
Publicado: Nature Portfolio 2020
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Acceso en línea:https://doaj.org/article/f8f8d2e19006405380b3bfd11740d258
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