Adaptation of yeast Saccharomyces cerevisiae to grape-skin environment

HANDLE オープンアクセス

渡辺, 大輔

Laboratory of Basic and Applied Molecular Biotechnology, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University; Laboratory of Applied Stress Microbiology, Division of Biological Science, Graduate School of Science and Technology, Nara Institute of Science and Technology
橋本, 渉

Laboratory of Basic and Applied Molecular Biotechnology, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

抄録

ワイン酵母が自発的にブドウを発酵するための条件を解明 --ワイン誕生の謎に迫る発見--. 京都大学プレスリリース. 2023-06-21.